When it starts to splutter, add onions, ginger, garlic, tomatoes, green chilies and curry leaves. Sauté for a minute.
Then add the coconut and coriander leaves and sauté for another minute. Add salt to taste.
Let the mix cool down and then grind this to a smooth paste.
Serve with dosas or as an accompaniment to rice with dal.
Directions
1
I love this Tomato and Coconut chutney that my mother-in-law makes. I make it slightly different by adding coriander leaves to it. You need some shallots, curry leaves, ginger, garlic and green chilies.
2
Roughly chopped Tomato and coriander
3
Some Grated Coconut. Another version can also be made without the coconut. It is essentially the same process minus the grated coconut. You temper it in the end with mustard seeds and whole red chilies.
4
Cook all the ingredients together in some coconut oil.
5
Once cooled, grind it to a paste and it is ready to eat. In the version without the coconut, the tempering is added after grinding it to a paste.
Ingredients
1tspcoconut oil / vegetable oil
¼tspMustard seeds
5Small onions -sliced
1small piece Ginger – chopped
2pods Garlic – chopped
1big Tomato – roughly chopped
2Green chilies – chopped
2Curry leaves
1cupgrated Coconut
4tbspchopped Coriander leaves
Salt to taste
Directions in a nutshell
In a pan heat the oil and add some mustard seeds.
When it starts to splutter, add onions, ginger, garlic, tomatoes, green chilies and curry leaves. Sauté for a minute.
Then add the coconut and coriander leaves and sauté for another minute. Add salt to taste.
Let the mix cool down and then grind this to a smooth paste.
Serve with dosas or as an accompaniment to rice with dal.
Directions
1
I love this Tomato and Coconut chutney that my mother-in-law makes. I make it slightly different by adding coriander leaves to it. You need some shallots, curry leaves, ginger, garlic and green chilies.
2
Roughly chopped Tomato and coriander
3
Some Grated Coconut. Another version can also be made without the coconut. It is essentially the same process minus the grated coconut. You temper it in the end with mustard seeds and whole red chilies.
4
Cook all the ingredients together in some coconut oil.
5
Once cooled, grind it to a paste and it is ready to eat. In the version without the coconut, the tempering is added after grinding it to a paste.