I prepared this Spicy Tomato-Coconut Chutney a few days ago for dosas and we absolutely loved it. We had a lot of green (unripe) tomatoes in my freezer from last summer grown in our vegetable garden. Well, that means I need to find new and creative ways to turn them in to food. I decided to make a Tomato-Coconut chutney taking inspiration from some other chutneys I make like coconut-onion chutney, garlic chutney, tomato chutney.
Usually I make green tomato pickle from these unripe tomatoes. This time I had a huge stock of them and also had a lot of other pickles in fridge, so decided to just freeze them to use in different recipes.
Now about the coriander stems I used in this Spicy Tomato-Coriander Chutney – I usually take out the coriander leaves for garnish but leave the stems in fridge. Then I add those stems to chutney or pulavs. They provide thickness and flavor without overpowering the dish.
You can use red or green tomatoes to your liking. I have tried both and turn out great.
- Heat oil, add coriander seeds.
- When fried, add ginger, green chillies, tomatoes, coconut, salt.
- Cook covered.
- Grind with coriander stems.
- For the seasoning, heat oil.
- Add mustard seeds.When they start popping, add urad dal.
When it turns brownish, add curry leaves and hing.
- Add this seasoning to chutney.
- Serve with dosas, idlis or appe.
Check out a short video of this on my instagram –