Tomato Coconut Chutney

Tomato Coconut Chutney

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 197 cookbooks   This recipe has been viewed 107138 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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  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.

Tomato Coconut Chutney Recipe by Tarla Dalal


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Nutrient values (Abbrv) per tbsp
Energy23 cal
Protein0.3 g
Carbohydrates1.4 g
Fiber0.4 g
Fat1.8 g
Cholesterol0 mg
Sodium1.5 mg

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Tomato Coconut Chutney
 on 08 Sep 18 10:52 AM

Tomato Coconut Chutney
 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!!!
11 May 17 04:37 PM
Tomato Coconut Chutney
 on 15 Mar 13 04:48 PM

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