Tomato Coconut Chutney is made with onion, tomato, coconut, red chilli and coriander leaves, which go well with idli, dosa, paniyaram, uthappam and upma. This is a quick and easy chutney. In addition to the usual coconut chutney or onion chutney, this is a mixture of onion and coconut, although I have added some coriander leaves if you like, and can be replaced with mint leaves.
- 1 tsp Oil
- 1 Onion
- 5 or 6 Red chillis
- 1 Tomato
- 1/4 cup Coconut
- Coriander leaves few Optional
- Salt as needed
- 4 tsp Oil
- 1/2 tsp Mustard seeds
- Few Curry leaves
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Heat oil in a pan and add chopped onion.
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Fry the onions until light.
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Add red chillies and cook for a minute.
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Add the chopped tomatoes and fry until the tomatoes are tender.
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Now add the grated coconut and cook for a few minutes.
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Add the coriander leaves, mix everything well, turn off the heat and let the mixture cool.
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Add to the mixing jar, add a little water and grind into a smooth paste.
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Heat oil in a pan and add mustard and curry leaves.
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Mix the tempering with chutney.
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Serve hot with idli or dosa.