Wednesday, 27 April 2016

TOMATO AND COCONUT CHUTNEY (South Indian style)

TOMATO AND COCONUT CHUTNEY
(South Indian style)

Edited: This my post was featured at a blog hop on 5th of May 2016, Check here.


Chutneys and pickles play an important role in Indian and South Asian cuisine, as a condiment or a side dish, without which no snack or meal is complete. They are always readily available in Indian homes, and we serve them with every single meal as a side dish, which can enhance the taste of food to its highest level of satisfaction. Once you try chutneys, their sweet-sour and tangy flavors can sometimes intensify the taste of the main food, and the complete dish can be enjoyed even more.



In Indian cuisine, many fruits and vegetables of different colors are used to make these colorful and versatile chutneys with varieties of tastes like sweet, sour, tangy, hot etc. In different states of India, different types of chutneys are made which go well with the taste of their traditional food preparation respectively. Chutneys and their types depend upon the food item we eat, for example if our curry is already hot, we might need some sweet chutney to accompany it or if our curry or the main dish is bland we might need some hot or sweet and sour chutney with it.




Traditionally in India, all types of chutneys and pickles were homemade, and all their recipes were known by the housewives/homemakers. The source of learning was through their mothers or elderly women in the family. But these days everything is commercialized, even chutneys and pickles are readily made available in shops. The only problem with these readymade one is the quality because they are loaded with preservatives, too much sugar or vinegar, which is not good for health. Homemade chutneys are always good because we know all the ingredients in it compared to the ready made ones in the shop where some of the ingredients are difficult to pronounce/ read or known.




In some Indian homes, I have seen different varieties of pickles and chutneys are always there on the dining table with the food. They are normally kept in one big container with small compartments/bowls in it, like an Indian spice box or something like a box with divisions. This is really a convenient way to serve different varieties in one go, and easy for people to help themselves with whatever taste of chutney they require at the time of a meal.



Both the chutneys in today’s post are south Indian style and go very well with dosa and Idlee and other south Indian dishes, even with rice and other curries. Both these chutneys are so versatile that they can be enjoyed with any type of pakoda (fritter), samosa and many other snack items of north and south India. Tomato chutney can easily replace ready made tomato ketchup from the shop.







RECIPE



INGREDIENTS
For coconut chutney

  • 1 cup desiccated coconut
  • 2 green chilies(optional)
  • 1 clove garlic
  • 1 tsp cumin seeds
  • salt to taste
  • ¼ cup plain yogurt
  • ¼ cup of water (if required)
For Tempering
  • 2 tbs oil
  • 1 tsp mustard seeds
  • few curry leaves
  • 2 whole red dried chili
METHOD
  • Soak coconut in one cup of water for 3-4 hours
  • Remove extra water and grind with all other ingredients in a blender, add water if it is too thick.
  • Mix yoghurt thoroughly.
  • For tempering heat oil in a pan, put mustard seeds and red chili and curry leaves. Fry till chili and leaves are fried.
  • Add together with oil on top of chutney.
  • Chutney is ready to serve.
TOMATO CHUTNEY



INGREDIENTS
  • 500 Grams tomatoes, chopped into small pieces
  • 4 cloves of garlic, cut in half pieces
  • 1 big onion (200 grams), cut into small pieces
  • 2 green chilies (optional)
  • 1 tsp mustard seeds
  • salt to taste
  • 1-2 tbs oil
METHOD

  • Heat oil in a frying pan, add mustard seeds, let it splutter then add garlic and onion and fry till golden brown.
  • Add tomatoes and salt and let it boil and cook for 5-10 minutes.
  • When cold put it in a blender and make a puree of it.
  • Chutney is ready to serve.




56 comments:

  1. Replies
    1. Yes Amrita, good combination with dosa. Thanks.

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  2. Delicious! I love the coconut chutney that you get alongside dosa. Our local south Indian restaurant serves them with a green chutney too. Thanks for linking up with #CookBlogShare

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    1. Oh, I am glad you have tasted coconut chutney with dosa in your local Indian restaurant. Thanks for your comment dear.

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  3. I never tried tomato chutney in south indian style yet.... Awesome share....

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    1. You can try Priya, it is very tasty. it is good with many snack items as well, thanks for your comment dear.

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  4. Hi Sadhna,
    Looks tempting and healthy. I have never been able to eat hot foods so I don't usually every try Indian food, but this looks so good and I love coconut. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

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    1. Hi Marla, Indian food is not always hot. In this coconut chutney this red chilli is for tempering to give aroma, we do not eat it. Thanks for your comment dear.

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  5. I learn so much from you! I have never heard of cutneys used like this before! They sound delicious!

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  6. This is a combination of flavor that I have not heard of but it sounds really good!

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  7. I have never heard of either of these chutneys before, I've only heard of the ones with fruit. But I really love coconut!

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  8. Delicious & both my favourite chutnies.......loved it.

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    1. Oh, that's good. Thanks for your comment dear.

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  9. Easy to prepare and lovely presentation.
    shobhapink.blogspot.in

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  10. These look interesting and delicious and so easy to prepare, not to mention versatile. Thank you for linking up with us for Meatless Monday!

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    1. Thanks Sarah for your lovely comment dear.

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  11. Lovely chutney I can finish that bowl with dosa or idly, yumm, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

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    1. Thanks Swathi for your comment and for pinning and tweeting.

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  12. Nice texture and colour, would love to taste with dosa,idli or sambar vada

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    1. Thanks Moumita for your visit and the comment.

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  13. These are both lovely looking recipes! I make a homemade tomato "chili" sauce which I imagine had roots going way back to some of these types of chutneys.

    Thanks for bringing this by Fiesta Friday!

    Mollie

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    1. Hi Mollie, Thanks for your lovely comment dear.

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  14. I love both the chutney's, would love to have with dosa, idli and tomato chutney goes very well with paratha too, yumm !!

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    Replies
    1. Thanks Jolly for your comment dear.Ya tomato chutney can even go with other snacks.

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  15. I love these chutney's and will be featuring them tomorrow!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again tomorrow!! Pinned!!

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    Replies
    1. Really, thanks very much for featuring my recipe, I wil come and check tomorrow. Thanks for the comment .

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  16. I learn so much about Indian food from your posts! The pictures of the chutneys are beautiful.

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  17. My family just enjoyed a delicious Indian meal two nights ago and so I'm gearing up for my next big meal. These recipes will be on the to make list.
    Thanks Sadhna

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    Replies
    1. Hi Lynn, Nice to know that you like Indian food. Thanks for your comment dear.

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  18. I agree, Sadhna, chutney can really enhance the flavor of a dish. I can't believe my son, who doesn't like much, will eat it :)

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  19. I did not know this about Asian cuisine. Thanks

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  20. I have never tried a chutney, it sounds delicious! If it enhances the flavor or food it may make me eat more LOL. and I don't have a problem there.

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  21. Both of these chutneys sound amazing and your photos are so inviting, I want to dive right in! Thanks for sharing at What'd You Do This Weekend?!

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  22. I love to try new healthy recipes so I am so delighted that you shared your healthy and delicious Tomato and Coconut Chutney with us at the Healthy Happy Green Natural Party! I’m Pinning and sharing this!

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    1. Thanks Deborah for your lovely comment and for sharing and pinning.

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  23. Hey I want to share some of my experience with you. I don't know about others but this blog is very helpful for me. Great work that you have done. Thanks for sharing.
    Herbal Potpourri

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  24. The recipe sounds yummy, but most of all I enjoyed reading the cultural traditions! Thanks for joining us at the #welcomehomewednesdays link up!

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    1. Thanks Rebecca for your visit and the comment.

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  25. How nice to learn about chutneys and their differences and how they are used in a variety of dishes. Thanks for sharing at Sweet Inspiration!

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    1. Thanks Keri for your visit and the comment.

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  26. Sadhna, I really love chutney. I have only ever made onion Chutney or tomato chutney. So this is very interesting for me. I love noshy foods and dips so this is right up my alley. I am definitely pinning this post so that I can try these. Thank you so much I enjoy all of your recipes.

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    1. Thanks Nikki for your lovely comment and for pinning dear. I am very sure you will enjoy, if you try these chutneys.

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  27. My Mom use to looooooooove chutney, and she loved also to make it herself. I never tried.....
    This chutney looks GREAT, and I love the combination of flavors that you used

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