Tomato Coconut Chutney

Name: Tomato Coconut Chutney
Cuisine: Indian
Ingredients: 1-2 tomatoes, chopped; 1/2 cup fresh grated coconut; 1 onion, chopped; 2-3 garlic, chopped; 1 " ginger, chopped; 1 tsp. red chilli flakes; to taste salt; 2 tbsp. oil; 1 tsp. mustard seeds; 1 tsp. urad dal (split black gram); 1 sprig curry leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dipsandsauces - Here is a delicious tomato chutney that I paired with some fresh grated coconut. Onion, ginger and garlic are also added to enhance the flavour. A tempering of mustard seeds, urad dal and curry leaves is then poured over the final product. This chutney goes very well with dosa, idli, uttapam, vada or any South Indian breakfast.

Bethica Das @kitchen_flavours

Saved

Ingredients

1-2tomatoes, chopped
1/2 cupfresh grated coconut
1onion, chopped
2-3garlic, chopped
1" ginger, chopped
1 tsp.red chilli flakes
to tastesalt
2 tbsp.oil
1 tsp.mustard seeds
1 tsp.urad dal (split black gram)
1 sprigcurry leaves

Saved

Steps

1

Heat 1 tbsp. oil in a pan and fry the onion, ginger and garlic till light brown. Add the coconut and fry for a minute.
2

Now add the tomatoes, chilli flakes and salt. Continue to fry on a medium flame 1-2 minutes. Keep aside to cool. Grind into a smooth paste by adding little water.
3

Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and curry leaves.
4

Saute for a few seconds and switch off the flame. Pour this tempering on the prepared chutney and mix well.