Tomato Coconut Chutney
by Tarla Dalal
Added to 197 cookbooks
This recipe has been viewed 105598 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.
Tomato Coconut Chutney Recipe by Tarla Dalal
Nutrient values (Abbrv) per tbsp
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