Ariso Recipes
Roasted Tomato and Onion Chutney with Coconut and Mint
Last update date: February 24, 2012
Let your taste buds be enchanted by Roasted Tomato and Onion Chutney with Coconut and Mint. This dish is an aromatic journey that tantalizes the senses, featuring Onions, Tomato, ripe, local (Lycopersicon esculentum). Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.15 minutes.
South Indian
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All Ingredients used are safe and clean.
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Ingredients
2
- Onions
2.0 piece
- Tomato, ripe, local (Lycopersicon esculentum)
2.0 piece
- Chillies, green - all varieties (Capsicum annum)
2.0 piece
- Mint leaves (Mentha spicata)
10.0 stalk
- Coconut, kernel, fresh (Cocos nucifera)
4.0 tablespoon
- Mustard seeds (Brassica juncea)
1.0 teaspoon
- Asafoetida (Ferula assa-foetida)
As required
How To Cook?
1
To prepare the roasted tomato and onion chutney with coconut and mint, peel the outer skin of the onions, apply a little oil on the outside, and roast them over a stove top until the outer skin is charred.
2
Once they have cooled down, carefully scrape off the charred skin of the onions and set them aside.
3
Similarly, apply oil on the washed and cleaned tomatoes, and roast them over the stove top until all sides are slightly charred.
4
After cooling, peel off the outer layer of the tomatoes and keep them aside.
5
In a mixer grinder jar, add the roasted onions, tomatoes, roughly chopped green chilies, mint leaves, grated coconut, and season with salt. grind the ingredients to a smooth paste and transfer it to a serving bowl.
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