Coconut Tomato Chutney Recipe

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Chutney is a typical South-Indian side dish that is best enjoyed with idlis, dosa and vadas. There are many chutney recipes that are made with special ingredients such as tomatoes, tamarind, coconut, coriander and red chillies to name a few. Coconut is a special ingredient that is used in almost all the South-Indian recipes. Lets check out the simple recipe to make ginger, coconut and tomato chutney. You can have this chutney with rice, idli, dosa and even rotis.

Coconut ginger chutney recipe:

Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients

• Grated coconut- ½ cup
• Tomato- 3 (chopped)
• Onion- 2 (chopped)
• Ginger- 1 inch (grated)
• Garlic- 3 pods (chopped)
• Red dry chillies- 2-4
• Curry leaves- a few
• Chana dal- 2tbsp
• Urad dal- 1tbsp
• Mustard seeds- 1tsp
• Oil- 2tsp
• Salt

Procedure

• Heat oil in a skillet and add curry leaves, mustard seeds, chana dal and urad dal. Roast for a minute or more on low flame till the dal looks brown.
• Now add ginger, garlic, red chillies, onions and mix well. Cook on medium flame till the onion becomes golden brown.
• Add the chopped tomatoes and let it cook for 2-3 minutes on medium flame. Mash a tomato and when it is tender, add grated coconut and turn off the flame. Mix all the ingredients together and let it cool.
• After the mixture cools, grind it with salt and a little water. Make a smooth chutney paste. Take out the grounded paste in a bowl.
• Heat 1tsp oil in a pan. Add 3-4 curry leaves and little mustard seeds after the oil becomes hot. Pour the spluttering seeds and curry over the chutney.

Coconut tomato chutney is ready to eat. You can either serve it hot or refrigerate it. Enjoy the spicy and delicious chutney with plain roti and curry or with other South-Indian dishes.