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Tofu Chutney

Chutneys are a favorite side dish with idlis an d dosas. In South India, coconut is the core ingredient. This version of the coconut chutney has tofu added to it, reducing the coconut, thus reducing the fat in coconut.

Rating Region Style Allergy Diet
5 Indian American Vegan None None


Quantity Ingredient
1 pack Firm Tofu cut into big cubes
2 tsp Channa Dal
3-4 Red Chillies
1 pinch Asofetida
2 stalks Curry leaves
½ Cup grated frozen coconut (thawed)
2 tsp Oil (Olive, Canola, Corn or vegetable)
½ tsp Mustard Seeds
To taste Salt
1 Lemon


  1. Roast chana dal, hing, red chillies and curry leaves in a pan till chana dal is light brown.
  2. Grind the roasted ingredients with the thawed coconut, salt, lemon juice, water.
  3. Add Tofu and grind for a couple of seconds to break up the tofu.
  4. Heat oil and add mustard seeds. When the mustard seeds start popping, pour into the ground paste.