Monday, September 7, 2015

Tomato coconut chutney


Preparation time – ½ hour
Cooking time – 10 to 15 minutes

Ingredients:
Tomatoes, chopped – 5 medium
Oil – 2 Tablespoons
Chana dal (Yellow Gram) – 1 Tablespoon
White urad dal – ½ Tablespoon
Garlic cloves – 4 to 5
Dry red chilly, soaked – 5 to 6
Fresh coconut, chopped – ¼ cup
Desiccated coconut – 1 Tablespoon
Sugar – ½ Tablespoon
Tamarind, soaked, mashed – ½ Tablespoon
Salt to taste

Ingredients for tempering:
Oil – 2 Tablespoons
Mustard seeds – 1 Tablespoon
Curry leaves – 5 to 6
Hing (Asafoedita) – ¼ Teaspoon


Method:
Soak dry red chilly in warm water for 1 hour.

Heat oil in kadai, add chana dal, white urad dal, garlic and sauté for 15 seconds.

Add tomatoes, salt, soaked dry red chillies  mix well, cook for 10 to 12 minutes or till tomatoes soft. Let it cool down.

Take this mixture into blender, add fresh coconut, desiccated coconut, sugar, tamarind, blend well.

Heat oil in kadai, add mustard seeds, let them splutter. Add curry leaves, hing mix well. pour over chutney and serve it. 



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