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Udupi Tomato & Coconut Chutney By Chef Ajay Chopra
Udupi Tomato & Coconut Chutney are traditional South Indian chutneys. Chef Ajay Chopra shares the recipe of these all-time favourite side dishes.
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INGREDIENTS
For Coconut Chutney
1 coconut, large
1 tbsp refined oil
2 tsp white skinned lentil (tukda urad dal)
salt to taste
2 tbsp split roasted chickpeas (Futane)
2 tbsp tamarind pulp
2 tbsp refined oil
a handful of curry leaves
½ tsp urad dal
½ tsp mustard seeds
2-3 whole red chilies Guntur
For Tomato Chutney
1 onion, peeled and sliced
2 tomatoes (large), sliced
3 red chillies (bedgi)
1 tsp turmeric powder
1 tsp red chilli powder
½ tsp black pepper powder
1 garlic clove (large)
1 tsp chana dal
½ tsp tamarind paste (thick)
1 tsp jaggery
salt to taste
1 ¼ tbsp oil
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
2-3 Guntur red chillies
PREPARATION
- In a grinder add the coconut, roasted split chana dal, green chilli, tamarind pulp, salt, ginger and water. Blend to a fine paste and transfer to a bowl.
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- Heat oil in a small tadka pan, add urad dal, mustard seeds, curry leaves, whole red guntur chillies, let them splatter and then add to chutney and serve.
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- Heat a tbsp of oil in a vessel. Once the oil is hot, reduce flame, add the garlic, chana dal and dried red bedgi chilies and saute till the garlic changes color (few seconds).
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- In the same oil, add the onions saute till transparent. Add the tomatoes, soaked methi seeds, curry leaves, salt, turmeric powder, red chilli powder, pepper powder and saute on medium flame. Turn off heat and cool.
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- Blend the cooled ingredients to a fine paste.
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- Transfer paste to a pan along with jaggery and tamarind. Mix well. Remove into a serving bowl.
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- Heat oil in a small tadka pan, add urad dal, mustard seeds, curry leaves, whole red guntur chillies, let them splatter. Pour this tempering over the chutney and serve with idli or dosa.
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