TIL-TAMATAR CHUTNEY with COCONUT

TIL-TAMATAR CHUTNEY with COCONUT

(Healthy bhi, Tasty bhi!) 😋😍

Check out this delicious Sesame-Tomato Chutney recipe with a South Indian twist by Vegan Chef Kiwi (@VeganChefKiwi).  🍅🥥🌱

A nutty, tangy, and super flavorful chutney that pairs beautifully with idlis, dosas, parathas, or even grain bowls!

😋Ingredients for the Chutney:

• 1 cup grated coconut

• 2 small tomatoes

• 1 tbsp lime juice

• 2 garlic cloves (optional)

• 1/3 cup roasted sesame seeds

• 1-2 green chilies

• ½ tbsp black salt (optional but recommended)

• Salt to taste

Method:

Blend everything until smooth. Adjust salt and spice to your liking. 

Serve with idlis, dosas, parathas, or even grain bowls.

🤤Ingredients for the Tempering (Tadka):

• 1 tbsp coconut oil

• 1 tbsp chana dal

• 1 tbsp urad dal

• Handful of curry leaves

• 1 chopped red/green chili

• 1 tsp mustard seeds (rai)

Method:

1. Heat 1 tbsp coconut oil.

2. Add 1 tbsp chana dal + 1 tbsp urad dal. Roast on low flame until they begin to change color.

3. Add:

   1. Curry leaves

   2. Red or green chili (optional)

   3. Small mustard seeds (rai)

4. Let the curry leaves crisp up and mustard seeds crackle. Pour the tempering over the chutney.

And that’s all – your delicious Til-Tamatar/Sesame-Tomato Chutney is ready!

✨️Pro Tip:

This chutney stays fresh in the fridge for 3-4 days. Pair with any meal to add a burst of flavor and nutrition!