- Tomatoes – 2 (200gms)
- Onion – 1-Small (55gms)
- Grated Coconut – 3Tbsps
- Green Chili – 1
- Red Chilies – 2
- Ginger – 1” Piece
- Roasted Bengal Gram (Putnala Pappu) – 2Tbsps
- Salt – To Taste (1/2tsp)
- Water – As Required
- Oil – 1Tbsp
- For Seasoning:
- Mustard Seeds – 1/2tsp
- Curry Leaves – 1Sprig (8 Leaves)
- Chopped Coriander Leaves – 1Tbsp
- Asafoetida – 1/2 Of 1/8tsp
- Oil – 2tsps
Wash and chop tomatoes into small pieces.
Peel and chop onion into small pieces.
Wash coriander and chop finely. Wash curry leaves and if the leaves are big, chop them finely.
Break green chili and red chilies into pieces.
Heat a pan and add 1Tbsp oil. When oil is hot and add onions, green chili pieces, red chili pieces and fry. After few seconds, add roasted bengal gram and mix. Then add tomato pieces, ginger pieces and salt. Mix well and cook covered on medium flame for 3 minutes or till tomatoes are soft and oil starts separating. Now switch off the flame and transfer the mixture to a plate to cool. Transfer the cooked and cooled mixture to a mixie jar and grind along with grated coconut and water to a smooth paste. Transfer the prepared chutney into a serving bowl.
Heat a pan and add 2tsps oil. When oil is hot add mustard seeds and allow them to pop. Switch off the flame and then add asafetida, chopped curry leaves and chopped coriander leaves and mix. Pour the seasoning on the prepared chutney and serve.
Points To Observe:
Tomatoes provide tanginess, onions give a sweet flavor, grated coconut gives body and taste and roasted bengal gram gives a soft (KAMMATI RUCHI) taste to the chutney.
This chutney goes very well as a dip with chips, salad sticks and with grilled panner or grilled tofu.
This chutney can also be served as an accompaniment with dosas, idlis, vada and upma.
This tomato coconut chutney is easily made with few ingredients that are easily available in any pantry.