Main ingredients: coconut, tomatoes and green chilies.

Prepare time:  15 minutes.

coconut and tomato chutney serving bowl

coconut and tomato chutney serving bowl

INGREDIENTS:

  1. 1 cup coconut (grated or chopped).
  2. 3 medium tomatoes (cut into pieces).
  3. 5-7 green chilies.
  4. 1 tbsp roasted black gram (skin less). (Optional).
  5. 1 tsp tamarind pulp.
  6. Salt- to taste.
  7. 1 tsp Cumin seeds.
  8. 1 tbsp oil.
  9. 2 flakes garlic.

FOR TEMPERING: (optional).

  1. 1 tsp oil.
  2. ½ tsp cumin seeds.
  3. ½ tsp mustard seeds.
  4. 1 tsp black gram (skin less).
  5. 5 curry leaves.

    COCONUT  AND TOMATO CHUTNEY SERVING BOWL

    COCONUT AND TOMATO CHUTNEY SERVING BOWL

METHOD:

  1. Heat oil in a frying pan; add green chilies and saute for a few seconds. Add tomatoes and stir fry for 5 minutes or until tender. Cool and keep aside.
  2. Put the roasted black gram, cumin seeds, salt and flakes garlic in a blender and grind to a course.
  3. Add grated coco nut, tamarind pulp and fried (green chillies and tomato) mixture in the blender and grind to make a fine paste. Keep aside.
  4. Prepare the tempering by heating the oil and adding the mustard seeds, cumin seeds, black gram and red chili and curry leaves and stirring till mustard seeds crackle.
  5. Pour this tempering over the chutney.

    coconut and tomato chutney serving bowl

    coconut and tomato chutney serving bowl

Serve with rice or breakfast items like dosa, Idli, punugulu, bondas. Refrigerate and use as required.

coconut and tomato chutney serving bowl

coconut and tomato chutney serving bowl

SABITHA..

 

 

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