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Tomato & Coconut Chutney Recipe By Chef Ajay Chopra
Tomato & Coconut Chutney Recipe
Ajay Chopra
Chef Ajay Chopra shares the recipe for two popular chutneys, coconut chutney and tomato chutney. Sit back and enjoy.
Preparation Time
8-10 Min
Cooking Time
15-17 Min
Meal Type
breakfast
Difficulty
MEDIUM
Ingredients For Tomato & Coconut Chutney Recipe
For coconut chutney
1 grated coconut
1 tbsp refined oil
2 tsp split urad dal
salt to taste
2 tbsp roasted split chana dal
2 tbsp tamarind pulp
For tempering
2 tbsp refined oil
A handful of curry leaves
1/2 tsp urad dal
1/2 tsp mustard seeds
2 - 3 Guntur red chillies
For tomato chutney
1 peeled and sliced onion
2 sliced tomatoes
3 byadgi red chillies
1 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp black pepper powder
1 large clove garlic
1 tsp chana dal
1/2 tsp thick tamarind paste
1 tsp jaggery
Salt to taste
1 1/4 tsp oil
For tempering
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 sprig curry leaves
2 - 3 Guntur red chillies
How to make Tomato & Coconut Chutney Recipe?
- Heat oil in a pan and add garlic, chana dal and dried red byadgi chilies. Saute till the garlic changes color.
- Add onions, tomatoes, soaked methi seeds, curry leaves, salt, turmeric powder, red chilli powder, pepper powder and saute on medium flame.
- Blend the cooled ingredients to a fine paste.
- Transfer paste to a pan along with jaggery and tamarind and cook until jaggery dissolves. Remove into a serving bowl.
- Heat oil in a tadka pan, add urad dal, mustard seeds, curry leaves and whole red guntur chillies. Pour this tempering over the chutney and serve with idli or dosa.
- In a grinder add the grated coconut, roasted split chana dal, green chilli, tamarind pulp, salt, ginger and water. Blend to a fine paste and transfer to a bowl.
- Heat oil in a small tadka pan, add urad dal, mustard seeds, curry leaves, whole red guntur chillies. Pour the tempering on the chutney and serve.
View Step by Step Recipe
Heat oil in a pan and add garlic, chana dal and dried red byadgi chilies. Saute till the garlic changes color.
Add onions, tomatoes, soaked methi seeds, curry leaves, salt, turmeric powder, red chilli powder, pepper powder and saute on medium flame.
Blend the cooled ingredients to a fine paste.
Transfer paste to a pan along with jaggery and tamarind and cook until jaggery dissolves. Remove into a serving bowl.
Heat oil in a tadka pan, add urad dal, mustard seeds, curry leaves and whole red guntur chillies. Pour this tempering over the chutney and serve with idli or dosa.
In a grinder add the grated coconut, roasted split chana dal, green chilli, tamarind pulp, salt, ginger and water. Blend to a fine paste and transfer to a bowl.
Heat oil in a small tadka pan, add urad dal, mustard seeds, curry leaves, whole red guntur chillies. Pour the tempering on the chutney and serve.