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Green Tomato Chutney with Coconut
This South Indian-style green tomato chutney with coconut goes well with idli, dosa, paranthas, and pulaav.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Course:
Chutney
Cuisine:
Indian
Keyword:
green tomato
Servings:
10
Calories:
47
kcal
Ingredients
250
g
green tomatoes
½
cup
fresh coconut
grated or cut in small pieces
50
g
fresh coriander
with stems
2
green chilies
1"
ginger
peeled and chopped
¼
cup
roasted peanuts
Salt
to taste
For the tempering
1
tbsp
oil
1
tsp
mustard seeds
½
tsp
urad dal
7-8
curry leaves
1
tsp
kashmiri red chili powder
Instructions
Roast green tomatoes on a stovetop fire. Keep rotating in between to ensure they are evenly roasted.
Remove in a bowl and keep aside covered for 10 mins.
In a mixer-grinder jar, add coconut, coriander, green chillies, peanuts and ginger. Add salt and ½ cup water. Blend to a coarse paste. Keep aside.
Peel the roasted tomatoes and add to the mixer jar.
Blend again and remove the chutney in a bowl.
For the tempering
Heat oil in a small tempering jar.
When the oil is hot, add mustard seeds and urad dal.
When the seeds crackle, add curry leaves and then red chilli powder.
Immediately pour the tempering over the chutney.
The chutney is ready to serve.
Notes
To store the chutney, transfer in a jar and refrigerate for up to a week.
Nutrition
Serving:
30
g
|
Calories:
47
kcal