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.

3 comments:

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

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

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

    ReplyDelete

Thank you for visiting my blog. Hope to see you here again.

LinkWithin

Related Posts with Thumbnails

Ads