Tomato Coconut Chutney Video by Tarla Dalal

Tomato Coconut Chutney Video by Tarla Dalal

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


Recipe Description for Tomato Coconut Chutney

Preparation Time: 
Cooking Time: 
Makes 0.5 cup
Show me for cup


For Tomato Coconut Chutney
1/2 cup chopped tomatoes
1/4 cup grated coconut
1 tbsp oil
1/2 tsp chana dal (split bengal gram)
1/2 tsp urad dal (split black lentils)
4 whole dry kashmiri red chillies , broken into pieces
5 to 6 curry leaves (kadi patta)
8 shallots (madras onions) , peeled
salt to taste


For tomato coconut chutney

  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 the {span class="bold1"}coconut tomato chutney{/span} immediately with dosas or idlis or store upto 2 days, refrigerated and use as required.

See step by step images of Tomato Coconut Chutney Recipe

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