Coconut Tomato Chutney

Chopped Tomato : ½ cup

Green Chillies : 4

Dried Red Chilli : 1

Coriander Seeds : 1 tsp

Urad Dal : 1 tsp

Mustad Seeds : ¼ tsp

Cumin Seeds : ¼ tsp

Chana Dal : ¼ tsp

Curry Leaves : 1 sprig

A pinch of fenugreek seeds

A pinch of hing

Salt to taste

Oil : 1 tbsp

Method :

Heat 2 teaspoon of oil in a heavy bottomed pan. Add the coriander seeds, fenugreek seeds and urad dal and roast them on a medium flame till they turn into golden brown color. Remove the roasted ingredients from the pan and allow it to cool. In the same pan, add the split green chillies and tomatoes and fry till tomatoes are soft and pulpy. Switch off the heat and let it cool completely. Grind the roasted spices into a fine powder. Then, add the chopped coconut, salt, cooked tomatoes and little water to it and grind into a paste. Transfer the chutney into a cup and set aside. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and chana dal and let them splutter. When they start to splutter, add the red chilli, curry leaves and hing and fry for a few seconds. Add this tadka to the chutney and mix well. Serve with, hot steamed rice, idli, dosa, pongal or upma.

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