Tomato Onion Chutney Recipe With Coconut And Mint
Tomato Onion Chutney Recipe With Coconut And Mint makes for a wonderful spicy side dish for south indian tiffin recipes like idli's and dosa's. The roasted onions and tomatoes used in this recipe adds a wonderful flavour to the chutney. Serve the Roasted Tomato Onion Chutney Recipe along with idli's or dosa's for the kids lunch box or for breakfast.
If you like this recipe, you can also try other Chutney recipes such as
- 2 Onions
- 2 Tomatoes
- 2 Green Chillies
- 10 Mint Leaves (Pudina)
- 4 tablespoons Fresh coconut , grated
- 1 teaspoon Mustard seeds
- Asafoetida (hing) , a pinch
- 1 sprig Curry leaves
- 2 teaspoons Sunflower Oil
- Salt , to taste
How to make Tomato Onion Chutney Recipe With Coconut And Mint
To begin making the Tomato Onion Chutney Recipe With Coconut And Mint, peal the outer skin of onion, massage it with little oil on outside and roast it over the stove top till the outer skin is all charred.
Once its cooled, carefully scrape out the charred skin of the onions and keep aside.
Similarly, apply oil on the washed and cleaned tomatoes and roast it over the stove top till all the sides are slighly charred. Once cool, peel off the outer layer of the tomatoes and keep aside.
Now, take a mixer grinder jar, add the roasted onions, tomatoes, roughly chopped green chillies, mint leaves, grated coconut, season with salt and grind it to a smooth paste and remove it into a serving bowl.
To prepare the tadka, heat oil in a small tadka pan on medium heat, add the mustard seeds and let it crackle.
Add the asafoetida and curry leaves, let it splutter. Switch off the flame and pout this tadka over the chutney prepared.