Sunday 18 May 2014

Coconut – Tomato Chutney (தேங்காய் - தக்காளி சட்னி)

Coconut – Tomato Chutney (தேங்காய் - தக்காளி சட்னி) is made without tamarind. Addition of tomato gives a twist to the taste of this chutney. 

Ingredients: (Serves four)

Coconut – grated or the white coconut meat cut into pieces, ½ tumbler or 100ml measure
Fried gram – a small hollow ladle or 50ml measure
Tomato – medium sized, 2 no*
Sambar onions/ Shallot – 5-6 no, peeled
Green chillies – medium sized, 3 or 4, adjust to taste
Salt – to taste
Oil – 1 teaspoon
Mustard seeds – ½ teaspoon
Curry leaves – a few

*Country tomatoes (நாட்டுத்தக்காளி) are preferable. You may use red chillies instead of green chillies.

Coconut – Tomato Chutney (தேங்காய் - தக்காளி சட்னி)
Method: Grind coconut, fried gram, tomato, sambar onions, salt and green chillies with required water into a fine paste. Heat oil in a tadka pan (spice pan/தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter, switch off the fire. Add the seasoning to the ground chutney. Garnish with curry leaves. Serve with idly, dosa, adai, appam, kuzhi paniyaram or uppuma. 

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