{"id":26124,"date":"2019-11-17T22:36:18","date_gmt":"2019-11-18T03:36:18","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=26124"},"modified":"2019-11-17T22:36:18","modified_gmt":"2019-11-18T03:36:18","slug":"roasted-coconut-tomato-chutney-south-indian-coconut-chutney-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/roasted-coconut-tomato-chutney-south-indian-coconut-chutney-recipe\/","title":{"rendered":"Roasted Coconut-Tomato Chutney- South Indian Coconut Chutney Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26126\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/11\/Roasted-coconut-and-tomato-chutney.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/11\/Roasted-coconut-and-tomato-chutney.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/11\/Roasted-coconut-and-tomato-chutney-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Chutney made with roasted coconut and tomatoes, perfect for dosa and idli&#8230;<\/p>\n<p>Every time, I make chutney I tend to add different kinds of ingredients that are found in my refrigerator and pantry. The other day, when I made chutney I roasted coconut along with shallots, dried red chilies, ginger, cumin seeds, etc and added tomatoes as well. Ground roasted ingredients are added to the tempering.<\/p>\n<p>This is my current favorite chutney, I ended up making twice already without altering the recipe \ud83d\ude00<\/p>\n<p>This chutney goes well with dosa and idli.<\/p>\n<h3><strong><a href=\"http:\/\/www.thasneen.com\/cooking\/category\/recipes\/by-category\/chutney\/\" target=\"_blank\" rel=\"noopener noreferrer\">Other Chutney Recipes, click here<\/a><\/strong><\/h3>\n<h3><strong><a href=\"http:\/\/www.thasneen.com\/cooking\/dosa-rice-and-lentil-crepes-popular-south-indian-breakfast\/\" target=\"_blank\" rel=\"noopener noreferrer\">Dosa Recipe: Click here<\/a><\/strong><\/h3>\n<h3><strong><a href=\"http:\/\/www.thasneen.com\/cooking\/how-to-make-idli-and-idli-stir-fry-or-idli-masala\/\" target=\"_blank\" rel=\"noopener noreferrer\">Idli Recipe: Click here<\/a><\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26125\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/11\/Roasted-coconut-tomato-chutney.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/11\/Roasted-coconut-tomato-chutney.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/11\/Roasted-coconut-tomato-chutney-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/11\/Roasted-coconut-tomato-chutney-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/11\/Roasted-coconut-tomato-chutney-475x200.jpg\" \/>\n<div class=\"item ERName\">Roasted Coconut-Tomato Chutney- South Indian Coconut Chutney Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Side<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For Roasting[\/b]<\/li>\n<li class=\"ingredient\">Coconut, grated- 1 cup<\/li>\n<li class=\"ingredient\">Small onions or shallots, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Whole Dried red chilies- 3 (or based on your heat level)<\/li>\n<li class=\"ingredient\">Curry leaves- 8 leaves<\/li>\n<li class=\"ingredient\">Ginger, chopped- 1 tsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 2<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For making tempering[\/b]<\/li>\n<li class=\"ingredient\">Coconut Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Chana dal- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Urad dal- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Curry leaves- 10 leaves<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Place a pan over medium heat.<\/li>\n<li class=\"instruction\">Add grated coconut, small onions, dried red chilies, curry leaves, ginger and cumin seeds. Roast till coconut turns light golden in color.<\/li>\n<li class=\"instruction\">Add chopped tomatoes and salt; saute for 3 minutes till tomatoes are slightly mashed up. Do not have to completely cook the tomatoes.<\/li>\n<li class=\"instruction\">Remove the pan from the heat and let cool down.<\/li>\n<li class=\"instruction\">Add the roasted ingredients to a blender along with 1 1\/4 cups water and blend to a coarse paste.<\/li>\n<li class=\"instruction\">Place a pan over medium heat, let turn hot.<\/li>\n<li class=\"instruction\">Add coconut oil, let turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let splutter.<\/li>\n<li class=\"instruction\">Add chana dal and urad dal, saute till they turn golden brown in color. Keep an eye and ensure they don&#8217;t turn brown.<\/li>\n<li class=\"instruction\">Add curry leaves, saute.<\/li>\n<li class=\"instruction\">Add the croarsely ground mixture. Combine well.<\/li>\n<li class=\"instruction\">Have a taste, add more salt if required.<\/li>\n<li class=\"instruction\">Cook the mixture for 3 minutes.<\/li>\n<li class=\"instruction\">Remove the pan from the heat.<\/li>\n<li class=\"instruction\">Serve warm along with dosa and idli.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Increase the # of dried red chilies based on your heat level. Or add enough chili powder after the ground mixture is added to the tempering.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chutney made with roasted coconut and tomatoes, perfect for dosa and idli&#8230; Every time, I make chutney I tend to add different kinds of ingredients that are found in my refrigerator and pantry. The other day, when I made chutney I roasted coconut along with shallots, dried red chilies, ginger, cumin seeds, etc and added &hellip; <\/p>\n","protected":false},"author":1,"featured_media":26125,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[556,348,27,22,467,18],"tags":[659,35,1160],"class_list":["post-26124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chutney","category-coconut-by-ingredient","category-indian-cuisine","category-kerala-cuisine","category-tomato","category-vegetarian","tag-chutney-2","tag-coconut","tag-kerala-recipes","course-side","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=26124"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26124\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/26125"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=26124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=26124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=26124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}