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Photo of Tomato Coconut Chutney by Bethica Das at BetterButter
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Tomato Coconut Chutney

Oct-02-2018
Bethica Das
5 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Tomato Coconut Chutney RECIPE

Here is a delicious tomato chutney that I paired with some fresh grated coconut. Onion, ginger and garlic are also added to enhance the flavour. A tempering of mustard seeds, urad dal and curry leaves is then poured over the final product. This chutney goes very well with dosa, idli, uttapam, vada or any South Indian breakfast.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • South Indian
  • Accompaniment

Ingredients Serving: 3

  1. 1-2 tomatoes, chopped
  2. 1/2 cup fresh grated coconut
  3. 1 onion, chopped
  4. 2-3 garlic, chopped
  5. 1" ginger, chopped
  6. 1 tsp. red chili flakes
  7. salt to taste
  8. 2 tbsp. oil
  9. 1 tsp. mustard seeds
  10. 1 tsp. urad dal
  11. 1 sprig curry leaves

Instructions

  1. Heat 1 tbsp. oil in a pan and fry the onion, ginger and garlic till light brown. Add the coconut and fry for a minute.
  2. Now add the tomatoes, chili flakes and salt. Continue to fry on a medium flame 1-2 minutes. Keep aside to cool. Grind into a smooth paste by adding little water.
  3. Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and curry leaves.
  4. Saute for a few seconds and switch off the flame. Pour this tempering on the prepared chutney and mix well.

Reviews (1)  

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Seema Sharma
Oct-03-2018
Seema Sharma   Oct-03-2018

I will surely try this.

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