Tomato Coconut Chutney
Thakkali Thengai Chutney
This chutney always reminds me of leisurely Sunday breakfasts at grandma's, with dosas steaming on the griddle and the irresistible aroma of freshly ground coconut.

Protein
2g
Carbs
10g
Fat
9g
Calories
120 kcal
Ingredients
Directions
Prepare the Ingredients
- Heat 1 teaspoon of oil in a pan over medium heat.
- Add sliced onions and sauté until they turn translucent, about 3 minutes.
- Add the chopped tomatoes and dried red chilies to the pan. Cook until the tomatoes are soft and mushy, around 5–7 minutes.
Blend the Chutney
- Transfer the cooked tomato mixture to a blender.
- Add grated coconut, tamarind paste, and salt.
- Blend until smooth, adding a little water if needed to reach your desired consistency.
Temper the Chutney
- In the same pan, heat the remaining oil over medium heat.
- Add mustard seeds and allow them to splutter.
- Add curry leaves and a pinch of asafetida, stirring for a few seconds until fragrant.
- Pour the tempering over the blended chutney and stir to combine.
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