I have heard from my mom and mom in law saying adding tomato to chutney enhances the taste. There are lot of variations with the south Indian chutneys that we make for breakfast. This is one among many options to give variation to your coconut chutney. I tried few days back and thought of sharing this simple chutney preparation with you all.
Tomato coconut chutney recipe
Recipe Cuisine: Indian | Recipe Category: BreakfastPrep Time: 10 mins | Cook time: 5 mins | Serves: 4 | Author: Raks anand
Click here for cup measurements
South Indian chutney prepared with tomato added to coconut and other ingredients. Best combo for idli, dosa breakfast.
Ingredients
Coconut - 3/4 cupTomato - 1
Pottukadalai, roasted gram dal - 1 tbsp
Green chilli - 3
Salt - as needed
To temper
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig
Asafoetida - 1 pinch
Method:
- Heat a kadai with oil, splutter mustard, add urad dal, curry leaves, asafoetida.
- Transfer the the serving bowl. In the same kadai, add tomato and cook until soft.
- Grind coconut, tomato, pottukadalai, green chilli with salt and water.
- Mix the ground chutney with the tempered items. Adjust water to serve.
Notes
- You can add a garlic or one shallot or even a tsp of chopped ginger along tomato.
How to make tomato coconut chutney step by step pictures:
- Heat a kadai with oil, splutter mustard, add urad dal, curry leaves, asafoetida. Transfer the the serving bowl. In the same kadai, add tomato and cook until soft.
- Grind coconut, tomato, pottukadalai, green chilli with salt and water.
- Mix the ground chutney with the tempered items. Adjust water to serve.
from Rak's Kitchen https://ift.tt/2NsS1Zw
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