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4 Mins delivery
Coconut And Tomato Chutney
Serves 4
15 mins
90 Kcal
Coconut and tomato chutney, the flavor-packed duo you didn't know you needed. This chutney is like the star of condiments—versatile, vibrant, and always stealing the show. Whether you're dunking idlis, pairing it with dosas, or slathering it on anything that needs a little extra oomph, it's a total game-changer. The coconut and tomato chutney recipe brings together the nutty creaminess of fresh coconut with the tangy-sweet punch of ripe tomatoes. It's a perfectly balanced mix of smooth and zesty, spiced up with mustard seeds, dried red chilies, curry leaves, and just the right amount of garlic and ginger to keep things exciting. The tempering (aka tadka) is where the magic happens—hot oil infused with spices poured over the chutney is basically the edible equivalent of a mic drop. Its versatility. It's quick to whip up, works as a dip, spread, or side, and complements everything from South Indian classics to plain ol' toast. add a little green chili heat or dial up the sweetness for your own vibe. So, if you're looking to level up your condiment game, this coconut and tomato chutney recipe is your go-to. Easy, flavorful, and totally drool-worthy.
Ingredients required for Coconut And Tomato Chutney
- 1 cup coconut
- 1 tbsp chana dal
- 2 green chillie
- 2 red chilli
- 1 tomato
- Oil
- 1/2 tsp mustard seeds
- Curry leaves
- 1/4 tsp asafoetida
Cooking steps for Coconut And Tomato Chutney
- 1If you're looking for a dip that's the star of chutneys—bold, versatile, and totally unforgettable—say hello to this coconut and tomato chutney.
- 2It's like a South Indian kitchen party where creamy coconut and tangy tomato meet spice and sass.
- 3Start with 1 cup of freshly grated coconut (pro tip: frozen works too, just defrost it) and toss it into the blender with 1 tablespoon of fried chana dal (aka chutney chana or pottu kadalai for the culture), 2 green chillies, and 2 dried red chillies.
- 4Now, here's where things get juicy—add 1 large tomato, chopped into chunks that your blender can handle without throwing a tantrum.
- 5Blitz this combo into a smooth, dreamy paste, adding just enough water to make it the consistency of your favorite dip-worthy spread.
- 6But wait, the magic isn't complete without tempering! Heat a splash of oil in a small pan and toss in 1/2 teaspoon mustard seeds, letting them pop like confetti.
- 7Add a few fresh curry leaves (they're the Beyonc backup dancers of South Indian cuisine) and ¼ teaspoon asafoetida for that subtle umami vibe that ties it all together.
- 8Pour this sizzling goodness over your chutney like a mic drop, and boom—you've nailed the ultimate coconut and tomato chutney recipe.
- 9Perfect as a dip for idlis, dosas, or even a sneaky spread for sandwiches, this beauty packs tangy, nutty, and spicy into one bowl of pure joy.
- 10Bookmark this recipe of coconut and tomato chutney for every brunch, snack, or "I need something amazing in 10 minutes" moment, because it's guaranteed to be a flavor flex every single time.
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FAQs
What are the star ingredients in coconut and tomato chutney?
Here are some essential star ingredients in the recipe of coconut and tomato chutney. Coconut and tomato chutney combines fresh coconut, ripe tomatoes, and a few spices for a delicious, versatile condiment. The key ingredients typically include grated coconut, chopped tomatoes, green chilies, garlic, ginger, tamarind, and a tempering of mustard seeds, curry leaves, and dried red chilies. Some variations may include roasted peanuts or cashews for added flavor.
How to serve coconut and tomato chutney typically?
This chutney is a staple in South Indian cuisine and pairs perfectly with dosa, idli, vada, or upma. It can also be used as a dip for snacks like pakoras or samosas. The tangy and mildly spicy flavor profile makes it a great accompaniment to rice and dal or even as a spread for sandwiches and wraps.
How should I store coconut and tomato chutney, and how long does it last?
Coconut and tomato chutney is best consumed fresh to enjoy its vibrant flavors. However, it can be stored in an airtight container in the refrigerator for up to 2-3 days. To prevent spoilage, ensure the chutney is covered properly and avoid contamination with a wet spoon. You can also freeze it in small portions for up to a month, but the texture may slightly change upon thawing.