Tomato Coconut Chutney

Difficulty Level 2 (Grinding Required)


3 tomatoes, sliced

1/4 cup grated coconut

2 green chillis

1 dry red chilli

1/2 tsp cumin seeds

1 1/2 tsps urad dal (optional)

2 tsps chana dal (optional)

1/4 tsp jaggery or sugar (optional)

salt to taste

1 tbsp oil

For seasoning:

1 tsp oil

1/2 tsp mustard seeds

pinch hing/asafoetida (optional)

few curry leaves (optional)

1.    Heat the oil, add the cumin seeds, urad dal, channa dal, red chilli and green chilli and fry till the dals turn red. Add grated coconut and roast for another 3 mts. Remove from heat and cool.

2.    In another vessel, add the sliced tomatoes and saute till they release moisture. Take off of the heat and cool.

3.    Grind the grated coconut mixture to a powder.  Add the cooled tomato mixture, salt and jaggery and make a paste. Add a few tablespoons of water, if needed.

4.    Heat oil, add mustard seeds and as they splutter add hing and curry leaves for a few seconds and turn off heat and pour over the chutney.

5.    Serve with kichidi, dosa or idli.