The “Tomato coconut chutney” have nice red colour and texture can serve this chutney with Rice, Dosa or Idli. This chutney has coarse texture and tastes Sweet, Hot and Tangy because of the ingredients coconut (sweet and coarse), tomatoes (tangy) and green and red chillies (Hot).

Ingredients:

• Grated Coconut – one cup
• Green chillies – 3 numbers
• Red chill – 2 number (medium sized)
• Garlic – 1 cloves
• Cumin seeds – 1/2 tsp
• Tomatoes – 2 medium sized (chopped)
• Salt to taste
• Oil – 1/2 tbsp

Tadka Ingredients:

• Oil – 1 tbsp
• Mustard seeds – 1/2 tsp
• Red chillies – 2 numbers
• Cumin seeds – 1/2 tsp
• Curry leaves – 6 numbers
• Chana dal – 1/2 tbsp
• Urad dal – 1/2 tbsp

How to make Coconut Chutney:

1. Heat a tbsp of oil in a pan, reduce the flame and add Green chillies, Red chilli, Garlic, Cumin seeds.
2. Roast them well and transfer them into the blender and add chopped tomatoes to the same pan and and add some salt.
3. Mix well and cover the pan.
4. Cook the tomatoes for 10 minutes on medium flame.
5. Leave it aside and let the tomatoes cool enough to grind.
6. Meanwhile, grind the ingredients in the blender.
7. Add cooked tomatoes and blend them well, taste the mixture to add salt if needed.
8. Add grated coconut to the blender and mix it.
9. Make Tadka and add to the coconut chutney. Mix well.
10. Serve this coconut chutney with plain white rice or Dosa or Idli.

Tadka:

• Heat oil in a small pan/Tadka pan and add mustard seeds. ( you can use the same pan that you roasted red chilies)
• When the mustard seeds were spluttered, add red chillies, cumin seeds, chana dal, urad dal and curry leaves.
• Fry them well and pour the hot tadka on the above coconut mixture and mix well.
  

  Tomato Coconut Chutney

  Notes:

• I din’t add tadka to the chutney to avoid that extra oil, so you couldn’t find tadka in the above picture.
• If you want your chutney to be soft and paste like consistency : Add little water to it and grind well.
• You can replace the tomatoes with a tbsp of tamarind paste.