Tomato Coconut Chutney
by Tarla Dalal
Added to 199 cookbooks
This recipe has been viewed 115851 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.
- 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.
- Add the tomatoes and onions and sauté on a medium flame for 3 minutes.
- Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes.
- Allow it to cool completely. Once cooled, blend in a mixer till smooth.
- Serve immediately with dosas or idlis or store upto 2 days, refrigerated and use as required.
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Tomato Coconut Chutney recipe with step by step photos
Like Tomato Coconut Chutney then learn other South Indian Chutney recipes like
What are Chutney's? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
There are different types of chutneys – wet chutneys and dry chutneys. While most wet chutneys are the most delicious when freshly made, some wet chutneys can also be kept in the fridge and used for a couple of days. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.
South Indian and Maharashtrian cuisine are also well-known for their collection of dry chutneys. Dry chutneys are basically spice powders that can be served along with rice or snacks. The Dry Garlic Chutneyfrom Maharashtra is a powerful combo of garlic, dried coconut and red chilli, which adds a spicy note to snacks like Vada Pav. You can even go all out and make yourself a chatpata open sandwich with a sprinkling of Dry Garlic Chutney powder! If you come down South, you will be met by many more such dry chutney powders like the Milagai Podi, Curry Leaves Powder and Coconut Powder, all of which go well with South Indian snacks like idli and dosa. Some of the chutney powders can also be mixed with hot rice and ghee and served as a quick meal with papad and curd.
For making the tomato coconut chutney recipe, heat the oil in a broad non-stick pan. Refined oil can be substituted with coconut oil for a more authentic flavour.
Add the chana dal. When toasted, they provide a crunchy mouthfeel to the chutney.
Add the urad dal. They provide a unique flavour to the South-Indian tomato coconut chutney.
Add the red chillies.
Add the curry leaves. These are the most popular ingredients that go in the South-Indian tadka.
Sauté on a medium flame for a few seconds or till the dals are light brown and chillies, curry leaves have turned crispy.
Add the tomatoes. Make use of fresh, red ripe tomatoes to get a flavourful tomato coconut chutney.
Add the onions. While we have made use of shallots, if you don’t have then make use of regular onions.
Sauté on a medium flame for 3 minutes or till the tomatoes are soft and mushy.
Add the coconut. We have use freshly grated coconut. To grate the coconut quickly, toss some roughly chopped pieces into a mixer jar and coarsely grind it.
Add the salt.Mix well and sauté on a medium flame for 1 to 2 minutes.
Transfer in a bowl or plate and allow it to cool completely.
Once cooled, transfer the contents into a mixer jar. Blend in a mixer till tomato coconut chutney is smooth. We have not used any water as the tomatoes and coconut’s moisture is enough but, if you want a smooth chutney then add little water while grinding tomato coconut chutney.
Serve the red coconut chutney immediately with dosas or idlis or store upto 2 days, refrigerated and use as required.
Learn other unique South Indian Chutney recipes like Capsicum Chutney, Spicy Onion Chutney and Roasted Chana Dal Chutney
Nutrient values (Abbrv) per tbsp
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