Tomato Onion Chutney with coconut

Recipe by
Total Time:
15-30 minutes
Serves:3/4 cup
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 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

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

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