Tamatar 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 4 servings
- 2 cup Coconut
- 2 nos Tomatoes sliced, big size
- Salt, to taste
- 1 tsp Mustard seeds
- 1 tsp Fenugreek
- 5 nos Curry leaves
- 5 nos Dry Red Chillies
- Oil, to taste
Preparation
Step 1
Grind and mix Coconut, tomatoes and salt with water required for consistency of chutney - in a mixer.
Step 2
Set a pan over medium heat and pour in the oil and let the mustard seeds crackle and fenugreek.
Step 3
Add Dry Red Chillies and Curry leaves.
Step 4
Pour the mixture of coconut and tomatoes into the pan.
Step 5
Put the flame off immediately.
Step 6
Goes well with crisp dosas. Yum!
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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