Nariyal Tamatar ki Chutney
Equipment
- Blender
- Food processor
- Sieve
- Strainer
- Bowl
- Heavy-based Pan
- Refrigerator
Ingredients
- 500 g Tomatoes (3 medium), ripe
- 1/2 Coconut Roughly chopped
- 2 tablespoons Chana dal Fried
- Turmeric Pinch of, Ground
- 1 tablespoon Chili Powder
- 1 Coriander (Cilantro) leaves Bunch, Ground
- 225 g Onions (3 small)
- 1 teaspoon Sugar
- 1 Lime Juice of
- Salt
For the tempering
- 1 tablespoon Vegetable oil
- 3 Red chilies Dried
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Urad dal rinsed and drained
- 1/2 teaspoon Cumin seeds
- 8 Curry leaves
- Asafoetida Pinch of
Instructions
- Put the tomatoes, coconut, dal, turmeric and chilli powder in a blender or a food processor.
- Season with salt and process to make a puree.
- Pass through a sieve (strainer) into a bowl.
- Put the coriander leaves in the blender.
- Process to make a puree. Set aside.
- Cook the onions in a pan of salted boiling water for 2-3 minutes, or until soft, then drain.
- Heat the oil for the tempering in a heavy-based pan over medium heat.
- Add the dried red chillies, mustard seeds, urad dal, cumin, curry leaves and asafoetida.
- Stir-fry for about 1-2 minutes, or until dark brown.
- Add the boiled onions and fry lightly.
- Then stir in the tomato-coconut puree until it thickens.
- Add the sugar, coriander puree and lime juice to taste.
- Then cook for 1-2 minutes, or until heated through.
- The chutney can be stored for up to 2 days in the refrigerator.
Nutrition
Serving: 1kgSodium: 186mgCalcium: 278mgVitamin C: 460mgVitamin A: 8311IUSugar: 38gFiber: 27gPotassium: 2292mgCalories: 622kcalSaturated Fat: 19gFat: 27gProtein: 18gCarbohydrates: 93gIron: 8mg
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