Malgapodi and Tomato Coconut Chutney

Malgapodi and Tomato Coconut Chutney

This recipe has been viewed 5379 times
5/5 stars  100% LIKED IT   
1 REVIEW ALL GOOD



This delicious chutney of tomatoes, onions and coconut becomes very easy to prepare if you have Malgapodi on hand. A procedure that otherwise involves roasting dals and spices is averted by using the Malgapodi instead. Now, it is as simple as blend-and-serve!

The Malgapodi and Tomato Coconut Chutney is a quick-fix accompaniment that you can whip up in a jiffy to serve with a breakfast of idli and dosa.

It can even be used innovatively as a peppy sandwich spread. You can store it in the refrigerator for two days, to use readily when required.

See detailed step by step photos and video of Malgapodi and Tomato Coconut Chutney recipe below.

Malgapodi and Tomato Coconut Chutney recipe - How to make Malgapodi and Tomato Coconut Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 1.25 cups (17 tbsp)
Show me for cups (17 tbsp)

Ingredients


For Malgapodi and Tomato Coconut Chutney
1 cup roughly chopped tomatoes
1/2 cup roughly chopped onions
1/4 cup freshly grated coconut
1/4 cup malgapodi powder
2 whole dry kashmiri red chillies , broken into pieces
2 tsp roughly chopped garlic (lehsun)
salt to taste

Method
For malgapodi and tomato coconut chutney

    For malgapodi and tomato coconut chutney
  1. To make malgapodi and tomato coconut chutney, combine all the ingredients in a mixer and blend using ¼ cup of water till smooth.
  2. Serve malgapodi and tomato coconut chutney immediately or store in an air-tight container for 2 days.
Nutrient values (Abbrv) per tbsp
Energy10 cal
Protein0.2 g
Carbohydrates1 g
Fiber0.4 g
Fat0.6 g
Cholesterol0 mg
Sodium1.6 mg
Malgapodi and Tomato Coconut Chutney
Malgapodi and Tomato Coconut Chutney recipe with step by step photos

Like Malgapodi and Tomato Coconut Chutney

  1. Like Malgapodi and Tomato Coconut Chutney. South-Indian chutneys are very easy to make with a basic usage of onions, tomatoes, coconut and ingredients like chana dal, urad dal, red chillies. Also, a traditional tempering of curry leaves, mustard seeds enhances the flavor greatly. The chutneys can be relished as it is in a meal or along with breakfast/evening snacks like dosa, idli, Pongal, vadai etc. Our website has a huge collection of traditional and quick-fix South-Indian chutneys.

How to make malgapodi and tomato coconut chutney

  1. For making the malgapodi and tomato coconut chutney, in a mixer jar, add roughly chopped tomatoes. Before adding, wash the tomato very well and ensure it is fresh, red and ripe to get a flavorsome tomato coconut chutney.
  2. Next, add chopped onions. Sambhar onions/ shallots can also be used as a substitute.
  3. Add freshly grated coconut. The most important ingredient of any south-indian chutney.
  4. Next add malgapodi powder. It is easily available in the market but, you can prepare homemade gunpowder using our recipe for malgapodi powder.
  5. Furthermore, add the broken dry kashmiri red chillies. If you prefer spicy chutney then increase the quantity.
  6. Finally, add garlic, salt and mix well.
  7. Add around ¼ cup of water.
  8. Blend into a smooth mixture and our malgapodi and tomato coconut chutney is ready.
  9. Serve the milgai podi and tomato coconut chutney immediately or store in an air-tight container for 2 days.

Reviews

Malgapodi and Tomato Coconut Chutney
 on 20 Apr 17 02:47 PM
5

This recipe when made and served with some hot crispy butter dosa my family went crazy over it. It just taste like an outside roadside dosawala recipe, After tasting this chutney my family wants this every time South Indian is made at home.