Recipe: Red Coconut Chutney

This one is a Kerela style tomato chutney for South Indian cuisine prepared with the combination of coconut, tomatoes. red chillies and onions. Tempered with the wholesome South Indian spices, this chutney is the best thing to have with dosa and idli.

Hebbars Kitchen

1. Heat the oil in a broad non-stick pan, add the chana dal / split bengal gram, urad dal / split black lentils, red chillies, curry leaves and sauté on a medium flame for a few seconds.

2. Add the tomatoes and onions and sauté on a medium flame for 3 minutes.

3. Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes.

4. Allow it to cool completely. once cooled, blend in a mixer till smooth.

5. Serve immediately with dosas or idlis or store refrigerated for upto 2 days and use as required.