Coconut And Tomato Chutney

With Idli and Dosa most of the people like coconut chutney on the side. With coconut we can make a variety of chutneys, one of those is coconut and tomato chutney, we can make it in minutes and preserve for over two days in an air thight container in a refrigerator.

Cooking time: 15 minutes.

Main Ingredient

  

Coconut                    1 cup grated

Tomatoes                  1 cup grated

Other Ingredients

Biridal                                                2 tsps

Garlic                                                 2 to 3  pods

Green chillies                                    3 slit

Salt                                                    as you require

Oil                                                     2 tbsp

Cumin seeds                                      ½  tsp

Curry leaves                                      6 to 7 leaves

Method:

Heat oil in a pan add cumin seeds let it sizzle then add biridal fry till dal gets light pink color, add tomatoes, salt and chillies mix them and continuously sauté for 5 to 6 minutes in simmer or medium flame when the tomatoes gets soften add grated coconut and curry leaves stir fry for a while and cover with a lid after cooling grind it in a mixer grinder into a smooth paste. Remove from jar keep aside. 

Tadka Ingredients

Mustard seeds                                1/4^th tsp

Curry leaves                                   4 / 5 leaves  

Hing                                               1/4^th tsp.

In the same pan take 1tbs oil, mustard seeds, hing red chillie and curry leaves one by one (mustard seeds should be crackle otherwise it will give raw smell) saute for a few seconds then pour the tadka in the chutney. Serve with dosa, idli and rice.