Thursday, October 4, 2018

Tomato Chutney with Coconut-Onion Tomato Chutney with Coconut Recipe

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.

Tomato Chutney with Coconut

Tomato Chutney with Coconut

Tomato Chutney with Coconut

 Prep Time : 5 mins
 Cook Time : 15 mins 
 Serves4
 Recipe CategoryChutney-Side dish for Idli
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Oil - 1 1/2 tbsp
   Shallots - 8-10
   Garlic - 6
   Red Chillies - 4-5
   Tomatoes - 6 ripe ones
   Coconut - 1/2 cup grated
   Curry leaves - fistful
   Coriander leaves - fistful
   Salt needed

   For the Seasoning

   Oil - 1 tsp
   Mustard seeds - 1 tsp
   Urad dal - 3/4 tsp
   Red chillies - 1
   Hing - a pinch
   Curry leaves - a sprig

Preparation

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.

Method

Heat 1 1/2-2 tbsp of oil, saute red chillies and remove it from the pan. Keep it aside.

how to make tomato chutney with coconut

In the same pan, add shallots and garlic and saute until onion turns transparent. (if shallots are big, cut into half)

thakkali thengai chutney

Add chopped tomatoes, salt needed and cook until tomatoes become mushy.

Onion Tomato Chutney with Coconut

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.

tomato chutney with coconut, garlic and coriander leaves

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

Side dish for Idli Dosa 

Side Dish for Chapati 

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1 comment:

  1. Thanks for this recipe.. I shall try and get back to you soon

    ReplyDelete

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