Tomato Coconut Chutney

Friends' Contribution Mangalore - Goa - Chutneys
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Ingredients

Quantity Measure  Ingredients Description
1 Pinch Asafetida (Hing)  
A Few Chillies Red Dry cut in bits
12/15 Small Chillies Red Dry  
1/2 Nos Coconut scraped
2 Teaspoon Cooking Oil  
A Few Curry Leaves cut in bits
1 Teaspoon Dhal, Chana for seasoning
1 Teaspoon Dhal, Urid (white) for seasoning
1 Teaspoon Mustard Seed for seasoning
  As Required Salt to taste
  As Required Tamarind Pulp for taste. (From a lemon size tamarind ball)
2 Medium Tomatoes  

Method

1. Grate the coconut or cut into small pieces.
2. In a small pan fry the red chillies in little oil. Take the red chillies aside and fry the tomato for 5 minutes or until soft.
3. Grind the coconut, tomato, red chillies, salt and tamarind.
4. Heat oil in a pan and add chana dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
5. After mustard seeds starts to splutter, add this to the grounded coconut chutney.

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