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Tomato Onion Chutney with coconut Recipe

Tomato Onion Chutney with coconut is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
3/4 cup
Rated 4.5 based on 100 votes


  • Tomato - 4
  • Onion (medium sized) - 2
  • Coconut scrapings - 1/4 cup
  • Green chillies - 3 or 4
  • Chutney dal - 1/4 cup
  • Salt to taste
  • To garnish:
  • Dhania leaves - 1/4 cup
  • Mustard Seed - 1 tsp
  • Asafoetida - small pinch
  • Oil as required
  • How to Make Tomato Onion Chutney with coconut:

    1. Heat oil in a pan. Add chopped tomatoes, onions and green chillies. Cook till it is half done.
    2. Remove it and cool to room temperature.
    3. Grind coconut scrapings and chutney dal till it is coarse.
    4. Add the cooked tomatoes mixture to it and grind finely.
    5. Add salt to taste and asafoetida.
    6. For garnishing, heat oil, pop mustard seeds and add it to the chutney.
    7. Sprinkle with dhania leaves and serve with idli, dosa, pongal or paniyaaram.


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