How to make Easy Coconut Tomato Chutney Recipe

 Ingredients :

Chopped Fresh coconut : 1 cup
Chopped Tomato : 1/2 cup
Green Chillies : 4
Dried Red Chilli : 1
Coriander Seeds : 1 tsp
Urad Dal : 1 tsp
Mustad Seeds : 1/4 tsp
Cumin Seeds : 1/4 tsp
Chana Dal : 1/4 tsp
Curry Leaves : 1 sprig
A pinch of fenugreek seeds
A pinch of hing
Salt to taste
Oil : 1 tbsp


Method :

Heat 2 teaspoon of oil in a heavy bottomed pan.

Add the coriander seeds, fenugreek seeds and urad dal and roast them on a medium flame till they turn into golden brown color.

 Remove the roasted ingredients from the pan and allow it to cool. In the same pan, add the split green chillies and tomatoes and fry till tomatoes are soft and pulpy.

Switch off the heat and let it cool completely.

 Grind the roasted spices into a fine powder. Then, add the chopped coconut, salt, cooked tomatoes and little water to it and grind into a paste.

Transfer the chutney into a cup and set aside. Heat a teaspoon of oil in a pan for seasoning.

Add the mustard seeds and chana dal and let them splutter.

When they start to splutter, add the red chilli, curry leaves and hing and fry for a few seconds.

Add this tadka to the chutney and mix well. Serve with, hot steamed rice, idli, dosa, pongal or upma.