Coconut chutney with tomato and chili recipe


Who doesn’t like variety? I am one person who gets bored easily and needs variety to keep it interesting. I have already shared with you the standard version of coconut chutney recipe with you already. Here’s another take on it and tastes delicious.

Desiccated coconut – ½ portion
Tomato – 1 no
Red chili – 2-3 nos
Fennel – ¼ tsp
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leave – 3-4 nos
Salt to taste

  1. In a wok heat 1 tsp oil and add tomato, fennel, 2 red chili and fry well and take off the burner
  2. Now add desiccated coconut and fry in the existing heat.
  3. Cool mixture and grind to a smooth paste
  4. In the same wok heat 1 tsp oil an add mustard seeds, 1 red chili, curry leaves and take off the burner and add it to the ground chutney
  5. Serve coconut chutney with idli or dosa

Till next time….happy cooking!

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