Tomato Coconut Chutney | Video
Delicious, quick and easy South Indian style tomato coconut chutney makes for the perfect side dish for dosa or idli
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Servings ½ cups
Ingredients
- 1 cup canned tomatoes for fresh tomatoes see notes
- 1 cup grated coconut
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 3 tablespoon chopped red onions
- 1 teaspoon minced garlic
- ¼ teaspoon ground turmeric turmeric powder
- ½ teaspoon red chili powder
- Water
- Salt to taste
Instructions
- Place tomatoes and coconut in the bowl of a food processor. Allow to cool down slightly. Grind to a coarse paste. Set aside.
- Meanwhile, heat oil in a pan over medium-high heat. Add mustard seeds and allow to splutter. Add curry leaves. Add onions, and sauté for 2-3 minutes or until they turn golden brown. Add garlic, and sauté for 2 minutes or until aromatic.
- Stir in turmeric and red chili powder. Saute for a minute. Add tomato paste. Season with salt. Pour in a little water if needed. Bring to the boil. Simmer for 3-4 minutes.
Video
Notes
- If you want to use fresh tomatoes, chop them and add to the pan along with the onions. Then allow the mixture to cool down, and grind to a coarse paste.
Nutrition
Serving: 1g | Calories: 148kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Sodium: 288mg | Fiber: 4g | Sugar: 10g