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.