Friday, September 28, 2007

Coconut & tomato chutney

Tangy, spicy chutney to serve with idli or dosa. Adding tomato is a nice twist to the traditional coconut chutney. The following recipe was given to me by my cousin Usha. Though a relative newcomer, it is now one of my favorite chutney recipes!

fresh coconut - 2 cups grated
dry red chilies - 6 (less to reduce heat level)
tomato - 1 medium
onion - 1/2 sliced
oil - 2 tbsp
salt to taste

Heat 2 tbsp oil. Add red chilies to the oil. When it starts to turn slightly brown and fragrant, remove and keep aside. Add sliced onion and tomato in the same oil. Saute till mushy and remove.

Blend fresh coconut, and the rest of the ingredients with sufficient water to facilitate smooth griding.

For tempering:
oil - 1 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 6
dry red chili pieces - 1 (broken in pieces)

Heat 1 tsp oil and add mustard seeds, curry leaves, urad dal, and red chilies. When mustard seeds are done popping, add the mixture to chutney. Chutney is ready to be served.

Chutney is a must for Dosa and Idli.

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