TOMATO AND COCONUT CHUTNEY

TOMATO AND COCONUT CHUTNEY
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DifficultyBeginner
Prep Time10 minsCook Time5 minsTotal Time15 mins

Yields3 Servings

Ingredients

 1 tsp coconut oil / vegetable oil
 ¼ tsp Mustard seeds
 5 Small onions -sliced
 1 small piece Ginger – chopped
 2 pods Garlic – chopped
 1 big Tomato – roughly chopped
 2 Green chilies – chopped
 2 Curry leaves
 1 cup grated Coconut
 4 tbsp chopped Coriander leaves
 Salt to taste
Directions in a nutshell
 In a pan heat the oil and add some mustard seeds.
 When it starts to splutter, add onions, ginger, garlic, tomatoes, green chilies and curry leaves. Sauté for a minute.
 Then add the coconut and coriander leaves and sauté for another minute. Add salt to taste.
 Let the mix cool down and then grind this to a smooth paste.
 Serve with dosas or as an accompaniment to rice with dal.

Directions

1

I love this Tomato and Coconut chutney that my mother-in-law makes. I make it slightly different by adding coriander leaves to it. You need some shallots, curry leaves, ginger, garlic and green chilies.

2

Roughly chopped Tomato and coriander

3

Some Grated Coconut. Another version can also be made without the coconut. It is essentially the same process minus the grated coconut. You temper it in the end with mustard seeds and whole red chilies.

4

Cook all the ingredients together in some coconut oil.

5

Once cooled, grind it to a paste and it is ready to eat. In the version without the coconut, the tempering is added after grinding it to a paste.

Ingredients

 1 tsp coconut oil / vegetable oil
 ¼ tsp Mustard seeds
 5 Small onions -sliced
 1 small piece Ginger – chopped
 2 pods Garlic – chopped
 1 big Tomato – roughly chopped
 2 Green chilies – chopped
 2 Curry leaves
 1 cup grated Coconut
 4 tbsp chopped Coriander leaves
 Salt to taste
Directions in a nutshell
 In a pan heat the oil and add some mustard seeds.
 When it starts to splutter, add onions, ginger, garlic, tomatoes, green chilies and curry leaves. Sauté for a minute.
 Then add the coconut and coriander leaves and sauté for another minute. Add salt to taste.
 Let the mix cool down and then grind this to a smooth paste.
 Serve with dosas or as an accompaniment to rice with dal.

Directions

1

I love this Tomato and Coconut chutney that my mother-in-law makes. I make it slightly different by adding coriander leaves to it. You need some shallots, curry leaves, ginger, garlic and green chilies.

2

Roughly chopped Tomato and coriander

3

Some Grated Coconut. Another version can also be made without the coconut. It is essentially the same process minus the grated coconut. You temper it in the end with mustard seeds and whole red chilies.

4

Cook all the ingredients together in some coconut oil.

5

Once cooled, grind it to a paste and it is ready to eat. In the version without the coconut, the tempering is added after grinding it to a paste.

TOMATO AND COCONUT CHUTNEY


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