Tomato Coconut Chutney


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Tomato Coconut Chutney

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 175 cookbooks   This recipe has been viewed 66352 times

Easy and quick to prepare. Almost all South Indian snacks are served with a variety of chutneys on the side.


This is a popular dosai chutney served in Tamil Nadu. This cooked chutney stays well for upto 2 days in an air-tight container in the fridge, but it is best when freshly prepared.

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Tomato Coconut Chutney recipe - How to make Tomato Coconut Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 0.5 cup (14 tbsp )
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Method
  1. Heat the oil in a broad non-stick pan, add the chana dal, urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds.
  2. Add the tomatoes and onions and sauté on a medium flame for 3 minutes.
  3. Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes.
  4. Allow it to cool completely. Once cooled, blend in a mixer till smooth.
  5. Serve immediately with dosas or idlis or store upto 2 days, refrigerated and use as required.
Accompaniments

Chapati Rolls Stuffed with Spicy Potatoes 
Spicy Rice Parathas 
Spinach and Baby Corn Parathas 
Stuffed Paneer and Carrot Rice Roti Rolls 

Nutrient values per tbsp
Energy23 cal
Protein0.3 g
Carbohydrates1.4 g
Fiber0.4 g
Fat1.8 g
Cholesterol0 mg
Vitamin A29.4 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C2.3 mg
Folic Acid2.7 mcg
Calcium6.4 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium1.2 mg
Potassium19 mg
Zinc0 mg

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Reviews

Tomato Coconut Chutney
5
 on 10 May 17 11:46 PM


Excellent easy recipe.very tasty!
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Tarla Dalal    Thank You Uma, great to know that you liked the recipe. Do keep trying more and more recipes and share your feedback. Happy Cooking!!!
Reply
11 May 17 04:37 PM
Tomato Coconut Chutney
5
 on 15 Mar 13 04:48 PM


Tomatoes, shallots and grated coconut make a mild spiced coconut chutney which goes with any food.