Onion Tomato Chutney - With Coconut

I already have a onion tomato chutney recipe in my blog. This recipe is another variation to it by adding channa dal and coconut. This chutney goes well with idli and dosa varieties.

Onion Tomato Chutney - With Coconut Recipe

Serves  :  4 - 5 people

Ingredients

• Onion  -  3 medium sized
• Tomato  -  2 medium sized
• Red chillies(long variety)  -  2 to 3
• Coconut(Fresh or dessicated)  -  2 tbsp
• Channa dal  -  1 tbsp
• Salt  -  as required
• Mustard  -  1/2 tsp
• Asafoetida -  a generous pinch
• Gingelly Oil  -  2 tbsp + 1 tsp for tempering

Method

1. Cut the onion and tomato into smaller pieces. The smaller they are cut, it will be ground easily.
2. In a pan, add 2 tbsp of oil and once heated, reduce the flame and add channa dal, red chillies and asafoetida.
3. Once dal turns golden brown, add the onion pieces and fry till they turn golden brown. You can add little salt to speed up the process.
4. Add the tomato pieces and saute till they turn mushy.
5. If using dessicated coconut, add it now and saute for a minute and switch off the stove. If using fresh grated coconut it can be added while grinding. 
6. Allow the mixture to cool and grind by adding required salt and water. 
7. In the same pan, add 1 tsp of oil and temper with mustard and add it to the chutney.
8. Serve with idli, dosa or other tiffin items.
9. This can be stored in refrigerator for a day. 

Notes

• Adjust red chillies according to the spice level required and also based on the variety of red chillies.
• Use gingelly oil for best flavour. If unavailable, use regular cooking oil.