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Main Course

Kerala Simple & Yummy Tomato Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 2 servings

10 nos Small onions (Kunjulli)
2 nos Tomato small
11/2 tsp Chilly powder
Salt, to taste
2 Leaves Curry leaves
1 tsp Mustard seeds
2 tbsp Coconut oil

Preparation

Step 1
Heat 1/4 tsp of coconut oil in a frying pan.
Step 2
Add small onions and fry them.
Step 3
Add chilly powder and salt and fry again for 5 seconds.
Step 4
Grind the above into a paste after allowing it to cool.
Step 5
Heat 1 tbsp of oil in a frying pan.
Step 6
Let the mustard seeds crackle and cook curry leaves.
Step 7
Add chopped tomatoes and fry, till it blends well.
Step 8
Add the ground paste along with a little water.
Step 9
Allow it to let it bubble for about 5 minutes.
Step 10
Switch off the gas.
Step 11
Top with a little coconut oil, if desired.
Step 12
Goes well with dosas or idlis.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

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Main Course

Kerala Simple & Yummy Tomato Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.