Tomato Coconut Chutney - Thakkali Thengai Chutney

Tomato coconut chutney is a popular chutney in restaurants served for idly, dosa, rava dosa and also for starters like panniyaram and vada. Personally, I like the combination of tomatoes with fresh grated coconuts. Preparing this chutney with small onions and red ripe tomatoes will give the best flavour and taste. Try to saute the onions and tomatoes on low heat until it turns brown. Avoid using coconut powder for this chutney. Chutney with fresh coconuts will taste excellent. Here is the recipe for Tomato coconut chutney.

Tomato Coconut Chutney Recipe

Prep time : 5 minutes
Cook time : 5 minutes
Yields : 1 cup
Category : chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

• 1 red ripe tomato
• 10 small onions
• 7 dried red chillies
• 1/4 cup fresh grated coconuts
• 1/2 tsp mustard
• 1/2 tsp urid dal
• few curry leaves
• 2 tbsp gingely oil

Cooking Directions

1. Peel the small onions and cut the tomato. Grate the coconut.
2. Heat oil in a pan and add the small onions. After few seconds, add the red chillies. Saute them on low heat until the onions turn brown. Transfer it to a plate.
3. In the same pan, add the tomatoes. Stir and saute them well. When it starts to brown, turn off the heat. Allow them to cool down.
4. Take a mixer jar and add the salt, onions and red chillies. Grind them first and add the tomatoes. Grind them and then add the grated coconuts. Grind the chutney nicely.
5. Transfer the chutney to the bowl. Rinse the mixer with water and add it to the chutney. Heat oil in a pan and add the mustard and urid dal. Allow them to crackle and add the curry leaves and add it to the serving. Mix them well and serve it with idly or dosa.

Tomato Coconut Chutney with step by step photos 

 

Heat oil in a pan and add the small onions. After few seconds add the red chillies. Saute them on low heat until the onions turn brown. Transfer it to a plate.

 
In the same pan, add the tomatoes. Stir and saute them well. When it starts to brown turn off the heat.
Allow them to cool down.

 

Take a mixer jar and add the salt, onions and red chillies. Grind them first and add the tomatoes.

 Grind them and then add the grated coconuts. Grind the chutney nicely.

Transfer the chutney to the bowl. Rinse the mixer with water and add it to the chutney. Heat oil in a pan and add the mustard and urid dal. Allow them to crackle and add the curry leaves and add it to the serving.

Click here to view the recipe in Tamil - தக்காளி தேங்காய் சட்னி தமிழில்