Made from red chilies, tomatoes and coconut, this tangy and spicy chutney is both attractive to the eye and addictive to the tongue.
Add channa dhal, urad dhal, mustard seeds and red chilies to hot oil 
Add tomatoes, coconut, onion, tamarind and salt and blend together 
Tomato Coconut Chutney
Made from red chilies, tomatoes and coconut, this tangy and spicy chutney is both attractive to the eye and addictive to the tongue.
Servings: 6
Ingredients
- ½ cup tomato (cubed)
- ½ cup onion (cubed)
- ½ cup grated coconut
- 8 dry red chilies (adjust to taste)
- 1 tbsp urad dhal
- 1 tbsp channa dhal
- 1 tsp mustard seeds
- 1 inch tamarind
- 1 tbsp oil
- 1 tsp oil (for tempering)
- ⅛ tsp asafoetida (also known as hing or perungayam)
Instructions
- In a pan, add 1 tbsp of oil. Once hot, add channa dhal, urad dhal, ½ tsp mustard seeds and 7 dry chilies.
- Once mustard seeds crackle, add onion and saute for 1 minute.
- Add tomatoes and saute until soft. Then, add coconut and saute for 1 minute.
- Add tamarind and salt.
- Grind in a blender and transfer to a bowl.
- To prepare tempering, add 1 tsp oil, ½ tsp mustard seeds, 1 dry red chili, and asafoetida to a pan with hot oil.
- Once mustard seeds crackle, pour tempering over chutney and mix well.
- Serve hot with idli, dosa or paniyaram.
2 comments on “Tomato Coconut Chutney”
This chutney came out really well. We liked it. Small suggestion to make in the recipe
Step 1 & 2 – pls suggest to keep the flan low when roasting them. Also once roasted to a nice brown color they should be removed from the kadai. If u leave it in the kadai and add onions and tomatoes the channa dal etc will become soggy and won’t give out the same flavor
Again thanks for a nice recipe
Annamalai, I’m glad that you enjoyed the dish and thank you for your suggestion.