Call it Tomato Chutney, Tomato Coconut Chutney or simply Red Chutney, this is one of my oft quick go to recipe. Another sibling to the famous Coconut Chutney, it makes a great accompaniment to many - be it Dosas, idlis or even to humble roti. Try yawning just now - how much time did it take you? Well thats how much time it takes to prepare this chutney too ;-) - ok almost :)
You can make this as fiery hot to as mild as possible. The key is to use fresh ingredients. No canned tomatoes pls. I have had this "spam-me-with-can" ideas given by so many "Ooooh I am too busy to spell kitchen" ppl that its not even funny. Well instead of struggling to find a can opener and opening one, you can make this chutney instead with just a wee bit effort but way lot better taste. I follow my mom's recipe with few changes.
Saute the onions and ginger in a tsp of oil until soft. Add the tomatoes, salt, turmeric,chillies,sambar powder and saute for 5 min more till it becomes v soft.
Now process this mixture along with cilantro and coconut and set aside.
Now temper the ingredients listed in 1/2 tsp oil and then pour it on the mixture.Serve warm
i made this reciepe n liked by everyone of my family member. i had just add little curd in it and its taste was really nice.
I have now made this chutney three times this week using freshly picked, vine-ripened, luscious Roma tomatoes from our garden. I followed your recipe to the tee. Beautiful chutney and great way to use up the bumper crop we had. Thank you for the recipe. Love your blog.
Thank you so much for the feedback Harini :)