Coconut and Tomato Chutney

1 Mar

Tomato Kobbari Pacchadi


Coconut 1/2
Tomatoes 2
Tamarind 1/2 inch piece
Whole Red Chiles 2-4
Mustard Seeds a pinch
Turmeric Powder a pinch
Salt to taste
Oil 1 tbsp


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 4
Broken Red Chiles 3
Asafoetida a pinch
Oil 2 tsps

Method of preparation:

Break the coconut into small pieces.
Wash, remove ends and chop tomatoes.

Break the whole red chiles into small pieces.
Heat oil in a pan, add mustard seeds and red chiles.
Once mustard seeds stop spluttering, add tomatoes, tamarind, turmeric powder and salt.
When tomatoes turn soft, remove from heat.
Grind coconut and above tomato mixture into somewhat smooth paste.
Remove onto serving bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, remove from heat and add to above bowl.
Serve with idly, dosa…

Notes: If tomatoes are little tangy, don’t add tamarind.


6 Responses to “Coconut and Tomato Chutney”

  1. Mona March 1, 2008 at 5:12 pm #

    Lovely picture! Would love to have them along with Idli! Thnx for sharing!!

  2. sowmya March 2, 2008 at 1:21 am #

    Looks delicious..i add onions in mine.. my hubby loves this chutney and asks me to make this frequently..but i feel too lazy to make this..looking at your picture i am tempted to make it right away.

  3. Tez March 3, 2008 at 1:34 am #

    This is really good….

  4. kavitha August 15, 2009 at 11:14 am #

    i tried this recipe…it came out pretty good :)…thanQ

  5. sapna January 10, 2011 at 11:15 pm #

    hi i m sapna
    this is very good

  6. Kanthi March 9, 2011 at 3:28 am #

    I tried this receipe….tastes very delicious…

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