Tomato coconut chutney is a South Indian side dish made with tomato added to coconut and other ingredients. Tomato coconut chutney is the best combo for idli, dosa & uttapam breakfast.
Well, this is one among many options to give variation to the coconut chutney. It’s spicy, tangy, and absolutely delicious in taste.
Ingredients
1 medium tomato chopped
medium onion chopped- 1
6-8 cloves of garlic chopped
one inch piece of ginger chopped
washed urad dal (split black gram) tsp 1
Chana dal (split chickpea) teaspoon – one
1/2 tsp mustard seeds
½ – 1 sprig of curry leaves
Oil- 1 tablespoon
2 whole red chilies
Half cup desiccated coconut
01 – tsp salt
Tempering–
mustard seeds teaspoon -1/2
A few sprig curry leaves
Little oil
Serving 4 people
Method
Firstly, heat the oil in a pan.
Then add items such as mustard seeds, curry leaves, and whole red chilies and allow them to crackle.
Furthermore, add urad dal and chana dal and cook them until they change color.
Next, add ingredients such as chopped garlic and ginger and saute for a few minutes.
In addition, put onions also and saute until translucent.
Add the tomatoes to the same pan and cook until they soften also put some salt in it.
Mix it well
Once done, turn off the flame.
Well, allow the mixture to cool completely. Then, add in the desiccated coconut and blend into a smooth paste. Water can be added if required.
Transfer the chutney to a bowl. Taste it and add salt to it, if required.
Next, prepare the tempering for the chutney. Heat oil in a pan. Add ingredients such as mustard seeds and curry leaves in it.
Allow them to crackle, first. Pour the mixture over the chutney.
Finally, serve and enjoy it!
Enjoy it with uttapam, idli, or dosa.
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