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Main Course

Tomato Chutney Restaurant Style

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

1 nos Onion sliced, small
8 nos Shallots — sliced (Kunjulli)
1 nos Tomato chopped, big
Ginger — finely chopped
5 nos Dry red chilly split
1 sprig Curry leaves
Salt, to taste
2 tbsp Coconut Oil

Preparation

Step 1
Pour oil into a pan and heat it. Add sliced onion, small onion, ginger and dry red chillies.
Step 2
When it turns brown, add the tomato pieces and curry leaves. Fry it for some time.
Step 3
When it cooks well, add enough salt also. Off the flame and set aside covered for some time.
Step 4
When it cools, grind into a smooth paste without water. Serve with Idly/Dosa.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Tomato Chutney Restaurant Style

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

1 nos Onion sliced, small
8 nos Shallots — sliced (Kunjulli)
1 nos Tomato chopped, big
Ginger — finely chopped
5 nos Dry red chilly split
1 sprig Curry leaves
Salt, to taste
2 tbsp Coconut Oil

Preparation

Step 1
Pour oil into a pan and heat it. Add sliced onion, small onion, ginger and dry red chillies.
Step 2
When it turns brown, add the tomato pieces and curry leaves. Fry it for some time.
Step 3
When it cooks well, add enough salt also. Off the flame and set aside covered for some time.
Step 4
When it cools, grind into a smooth paste without water. Serve with Idly/Dosa.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.