Tomato Chutney with Coconut is another simple chutney made with onion, tomato, coriander leaves, curry leaves and coconut. This chutney goes well as a side dish for many tiffin items like idli, dosa, pongal, chapati etc. It is great with bread also. When you do not have much onions or tomatoes in your pantry, you can increase the quantity of chutney by adding coconut. Today we will learn how to make tomato chutney with coconut/thakkali thengai chutney following this easy recipe with step wise pictures.
Chop tomatoes and keep it aside. You can use a mix of Bangalore and country tomatoes (nattu thakkali).
Peel pearl onions and garlic. You can use a mix of big and small onions though I have used only pearl onions.
Heat 1 1/2-2 tbsp of oil, saute red chillies and remove it from the pan. Keep it aside.
In the same pan, add shallots and garlic and saute until onion turns transparent. (if shallots are big, cut into half)
Add chopped tomatoes, salt needed and cook until tomatoes become mushy.
Then add grated coconut, coriander leaves and curry leaves.
Saute for 2-3 minutes and turn off the heat. Leave it too cool.
Then grind it a little coarse with red chillies adding little water.
Heat a tsp of oil, add mustard seeds, urad dal, red chillies, hing and curry leaves. When dal turns golden, pour the seasoning over the chutney.
This chutney goes well with idli, dosa, paratha, chapati, bread, upma, pongal and many more tiffin items.
Find more side dishes for idli and dosa and chapati
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