Tuesday, June 15, 2010

Tomato Coconut Chutney

What I used:

Big sized Tomatoes : 3
Fresh grated coconut : 1/4 cup
Green chillies : 4 to 5
Garlic cloves : 4
Salt : as required
Oil : 1 tbsp

For the tadka/popu:

Hing / Inguva : a big pinch
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Oil : 1 tsp

How I did:
  • Cut tomatoes into medium sized cubes.
  • Take a kadai and heat a tbsp of oil on medium flame.
  • Add the green chillies and cook for a minute.  Add tomato cubes.
  • Sprinkle some salt which helps tomatoes to release some water and makes cooking faster.
  • Cook covered till the tomatoes are soft and mushy.  
  • Remove the lid and cook for few more minutes till all the water released by tomatoes is almost evaporated.
  • When cooled, grind the cooked mixture along with coconut and garlic cloves in a mixer grinder.
  • Adjust the salt and transfer to a serving bowl.
  • Heat a tsp of oil in a pan, add hing, mustard seeds, cumin seeds and urad dal.  When the seeds crackle switch off the stove and pour it on to the chutney.  
  • Serve with dosas or idlis.


  1. looks amazing...will def be a must try for me..

  2. hmmmmm yummy my hubby loves chutneys so deff i gonna try this..
    thanx for sharing

  3. yum yum yum!!!This looks wonderful.love to see this recipe.Thanks for sharing!!!!


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