Print
Tomato Coconut Chutney
Tomato Coconut Chutney — vibrant and flavorful, this fasting-friendly chutney comes together in just 10 minutes and pairs perfectly with dosas and idlis! Store this in the fridge for up to a week and you have the perfect accompaniment to add a pop of tang and spice to any dish!
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 151 kcal
Ingredients
Chutney:
- 1 tbsp oil
- 1 tsp cumin seeds
- 3 tbsp peanuts
- 2 thai green chilies , slit
- 1 inch ginger , roughly chopped
- 2 tbsp tender cilantro stems
- 2 large tomatoes , roughly chopped
- 1 tsp salt , more as needed
- 3 tbsp water
- 1/4 cup shredded coconut
- 2 tsp lemon juice , if needed
Tadka:
- 2 tsp oil
- 1/2 tsp cumin seeds
- 3-4 curry leaves
- 2 cashews , roughly chopped
Instructions
-
To make the chutney, in a pan heat oil on medium heat. Add in cumin seeds, peanuts, green chilies, ginger, and coriander stems. Saute for 4-5 minutes.
-
Add in tomatoes and salt and saute for 5 minutes. Then, add in the water and cook covered for 7-8 minutes until the tomatoes are just mushy. We don’t want to overcook the tomatoes as they might lose their sourness as we’re not adding tamarind.
-
After cooking, let it cool until reaches room temperature. Add in the coconut and blend until smooth. Add lemon juice if needed.
-
For the tadka, heat oil in a pan and add in cumin seeds, curry leaves, and cashews. Let crackle for 2-3 minutes and add into the chutney. Enjoy!
Recipe Video
Nutrition Facts
Tomato Coconut Chutney
Amount Per Serving
Calories 151
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 679mg30%
Potassium 320mg9%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 6g7%
Protein 3g6%
Vitamin A 810IU16%
Vitamin C 31mg38%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.