How much cooking time?

15 min — 5 min prep, 10 min cooking.

Kerala Tomato Chutney

Name: Kerala Tomato Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 servings
Cuisine: Kerala Indian
Ingredients: salt; 100g Coconut; 250g Tomato; 4g Mustard Seeds (Black); 6g dry red chillies; 2g Curry Leaves; 2tbsp Coconut Oil

Cooked tomato chutney with coconut oil tempering. Tangy Kerala side for dosa and idli.

Time 15 min · Serves 12 · 57 kcal · Central Kerala, Kerala

Ingredients

Main

salt (optional) (whole)
Coconut — 100 g (chopped)
Tomato — 250 g (chopped)

Tempering

Mustard Seeds (Black) — 4 g (whole)
dry red chillies — 6 g (whole)
Curry Leaves — 2 g (whole)
Coconut Oil — 2 tbsp (whole)

Method

Heat coconut oil in a pan and saute chopped tomatoes until soft and pulpy.
Grind the cooked tomato with fresh grated coconut, dried red chillies, and salt to a smooth chutney.
Heat a little coconut oil in a small pan, add mustard seeds and curry leaves, and let them splutter.
Pour the tempering over the chutney and mix well. Serve with dosa or idli.

Common questions

How many calories in one plate of Kerala Tomato Chutney?: 57 kcal per plate.
How much cooking time?: 15 min — 5 min prep, 10 min cooking.

Ghar ka khana in Kochi →