A spicy coconut chutney made with roasted tomatoes and onion is best served with any South indian breakfast items.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 2people
Author: Famidha Ashraf
INGREDIENTS
2teaspooncoconut oil
small red onion
2 to 3dried red chillies(adjust)
1teaspoongingerthumb tip size
2medium-sized tomatoes
½cupgrated coconut
salt to taste
For Tadka
1tablespooncoconut oil
½teaspoonmustard seeds
½teaspoonurad dal
curry leaves
INSTRUCTIONS
Sauté
Heat coconut oil in a shallow pan.
2 teaspoon coconut oil
Add chopped red onion and sauté until the onions turn translucent.
small red onion
Add the dried red chillies and ginger and sauté the ingredients release a fragrant aroma.
2 to 3 dried red chillies, 1 teaspoon ginger
Add the chopped tomatoes to the pan. Season with salt and cook until they become soft and mushy, stirring occasionally.
2 medium-sized tomatoes, salt to taste
Add the grated coconut and give a good mix. Switch off and allow the mixture to cool down to room temperature.
½ cup grated coconut
Blend
Transfer the cooled mixture to a blender or food processor. Blend until you achieve a smooth and creamy consistency. Remove the content to a serving bowl.
Use a few tablespoons of water to wipe clean the blender and add it to the bowl. Stir, taste and adjust the salt if required.
salt to taste
Tadka
In a separate small pan, heat coconut oil over medium-high heat. Add the mustard seeds and let it splutter.
1 tablespoon coconut oil, ½ teaspoon mustard seeds
Next, reduce the heat to low-medium and add the urad dal. Let them turn golden before you can add the curry leaves.
½ teaspoon urad dal, curry leaves
Switch off and pour the hot tadka over the bowl of chutney. Your Coconut Tomato Chutney is ready to be served! Enjoy it with hot dosas, idlis, or as a tasty accompaniment to any South Indian meal.
Notes
If you are planning to use frozen grated coconut, make sure it is thawed completely before you add it to the blender.
You can double this recipe but increase dried red chillies only according to the spice.