on Jun 05, 2024 Here are some more chutney recipes: Kokum Chutney, Vada Pav Chutney, Onion Tomato Chutney, Amla Chutney, and Garlic Chutney. We make idli, dosa, and uttapam at home a lot. While I usually make the classic white coconut chutney, there are days when I want to eat something different. On those days, I try various combinations and come up with something interesting. Sometimes, the combinations don’t work, but sometimes, they seem like they were always meant to be together. Tomato and coconut is one such combination. The tempering takes the chutney to the next level. Try the recipe!
About Tomato Coconut Chutney
Tomato Coconut Chutney is a South Indian-style chutney made with fresh coconut, tomatoes, and other ingredients. This chutney is perfect to serve with idli, dosa, uttapam, paniyaram, etc. I also serve it with my meals to perk up the taste. Make a batch and refrigerate it in an airtight container for upto three days. Fresh Coconut – To save time, use already grated coconut. It is available in the freezer section of any Indian grocery store. Others – You will also need oil, onions, dry red chilies, ginger, garlic, and salt.
For The Tempering
To temper the chutney, you will need oil, brown mustard seeds, asafetida (hing), curry leaves, dry red chilies and white urad dal. To make the chutney gluten-free skip adding asafetida. Once the oil is hot, add ¼ cup chopped onions, 2-3 dried red chilies, 1 teaspoon chopped ginger and 2 teaspoon chopped garlic and cook for 2 minutes, stirring frequently. Once the oil is hot, add ½ teaspoon brown mustard seeds, ¼ teaspoon asafetida, and 10-12 curry leaves and fry for 3-4 seconds. Add 1 dry red chili (broken into small pieces) and ½ teaspoon white urad dal and fry until dal is lightly browned.
Aam Ki Launji (Sweet And Spicy Raw Mango Chutney)
Dahi Chutney (Yogurt Mint Dip)
Bhang Ki Chutney (Hemp Seeds Chutney)
Guava Chutney (Amrood Ki Chutney)
