Name: Tomato Coconut Chutney recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 large tomatoes chopped; 1 small onion chopped; 2-3 green chilies chopped finely; 1 tsp mustard seeds; 1 tsp cumin seeds; Dash of hing (asafoedita); 1/2" ginger minced/grated; 1/4 cup grated coconut; 2-3 tbsp sugar; 2 tsp cashew tukda; 1 tbsp raisins; Salt to taste; 2 tbsp Oil

ABOUT Tomato Coconut Chutney RECIPE

A delicious condiment served on the sides especially during ceremonies or pujas conducted in our house.

Ingredients Serving: 4

2 large tomatoes chopped
1 small onion chopped
2-3 green chilies chopped finely
1 tsp mustard seeds
1 tsp cumin seeds
Dash of hing (asafoedita)
1/2" ginger minced/grated
1/4 cup grated coconut
2-3 tbsp sugar
2 tsp cashew tukda
1 tbsp raisins
Salt to taste
2 tbsp Oil

Instructions

Combine coconut, sugar, raisins, cashews, chilies, and salt to taste.
Heat oil in small saucepan. Add mustard seeds. Once they pop, add hing and cumin seeds. Sauté.
Add onions and cook till translucent.
Add tomatoes and sauté. Cook till tomatoes turn soft and mushy.
Add little salt and switch off gas. Cool thoroughly.
Once cooled, combine coconut mixture with tomatoes.

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