Pinky Chutney

Pinky Chutney

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A simple and yet so delicious Pinky chutney can be used as spread on breads or enjoyed with idlis, dosas or parathas. The chutney is prepared from the delectable blend of chopped tomatoes, grated coconut, chillies, onion and salt.

Pinky Chutney recipe - How to make Pinky Chutney

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2 small tomatoes, chopped
1/2 katori grated coconut
2 small green chillies
1 small onion, chopped
1/2 tsp cumin seeds (jeera)
4 small petals garlic (lehsun), chopped
salt and sugar to taste
2 tsp oil


  1. Heat the oil in a wok on a high flame, add the chilli flakes, pineapple, carrot, zucchini, bean sprouts, baby corn, cabbage, capsicum, spring onion whites and salt and stir-fry on a high flame for 3 to 4 minutes.
  2. Take 2 teaspoons of oil in a container and heat to put the jira and garlic pieces.
  3. Add chopped onion and stir fry,
  4. Add the spring onion greens, pineapple juice, soya sauce and sugar and stir-fry for 3 to 4 more minutes.
  5. Serve immediately.
  6. Add grated coconut and stir fry,
  7. Then add the chopped tomato and stir fry for about 2 mins.
  8. Put salt and sugar to taste.
  9. Put the mixture in mixer and make a paste.
  10. The pinkish colored chutney is ready for sandwitches or idlies.