Thursday, August 01, 2013

Onion Tomato Coconut chutney Recipe

In South India, most of our breakfast will have Idli or dosa. Apart from sambhar, any type of chutney goes well with Idli or dosa. Chutneys are not time-consuming and they are easy to make. If we know different types of chutney, then we can manage our breakfast with Idli or dosa. Today I will share the chutney that I often make in my home. 

Coconut -1/4 cup (Grated) 
Tomato - 1 Big size 
Big Onion - 1 or Shallots - 10
Red Chilli - 2 
Channa dhal - 1 tbsp (Kadala parupu)
Urad dhal - 1 tbsp 
For tempering: 
Oil - 1 tsp
Mustard - 1 tsp
Curry leaves - few

1. Chop the onions and tomato.In a pan add oil, then saute the Channa dhal (kadala Paruppu), urad dhal and red chilli. Once the dhals turn golden brown, remove it and keep it aside. 
2. In the same pan saute the onion till it turns light pink, then add the tomatoes and stir well. Now add the coconut and saute it until the tomatoes are mushy and the coconut turns light brown. 
3. Switch off the flame and allow it to cool. Then grind it smoothly by adding little water and required salt. Initially, grind the dhals and red chilli , then add the onion,tomato,coconut mixture to get fine paste.
4. For tempering, in a pan add  little oil, allow the mustard seeds and curry leaves to crackle. Pour it over the chutney.
Onion Tomato coconut chutney is ready to be served. It goes well with dosa and Idli.

Points to remember:
  • If you want to take this chutney for travel, you can add little tamarind while grinding.
  • You can also add 2 cloves of garlic for better flavour.
  • If you want the dhals to be coarse and not to be smooth, grind it along with the onion,coconut and tomato as I did.
Warm Regards,
Happy's Cook - Divya


  1. Sounds yummy i will try this for dinner tonight thank you for this chutney recipe 😀


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