Sunday, January 5, 2014

Tomato Coconut Chutney

One of the simple chutney that goes well with hot idlies. If i am making this chutney for dinner, i have to make  some extra idlies than usual. My family just loves it.




quantity given here serves 2.

Ingredients:
Coconut- little more than 1/4 of (medium sized)coconut.
Tomato - 1 big in size (or 2 small)
green chilies - 2(If you like hot and spicy,then pls add one more chili)
salt - as per taste

To temper:
mustard seeds and urad daal - 1 tea spoon
jeera - 1/2 tea spoon(optional)
red chili -1
curry leaves - a few
oil :2 tea spoons (to saute and temper)


1. Cut tomato and coconut into small cubes
2. Pre heat 1 tea spoon of oil in a pan, and add green chilies and tomato cubes to it.
3.When tomato is getting soft, add coconut pieces to it and mix well. Switch off the flame


4. Let it cool down and grind in mixer and add salt as per taste.
5. Heat oil in pan/ tadka pan, then add mustard seeds, urad daal, jeera, red chilies and curry leaves one by one, pour tadka on chutney and mix.
Serve with hot idlies. 


Notes: 
1. After adding coconut, no need to saute in flame.
2. No need to add water while grinding the chutney. the water in tomato itself will be sufficient. 
3.Add water only if you don't need thick  chutney.

Sending this recipe to Cook With Red Event announced at Merry Tummy

In my VEG BOX ~ TOMATOES event by citrusspiceuk
dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy