Tomato coconut chutney

1 tsp oil

1 tbsp onion

1 cup tomatoes any type

1 tbsp curry leaves

1 to 2 green chillie

1/2 tsp salt

1/2 tsp ginger grated

1/2 cups fresh coconut grated

1 tbsp tamarind pulp

1/2 cup water

tempering

1/2 tsp oil

1/2 tsp mustard seeds

1 tbsp curry leaves

1 dry red chillie broken without seeds

Heat oil and saute onions, curry leaves, tomatoes, ginger and green chillie. When tomatoes are soft add tamarind puree with water and coconut. Remove from heat when cool grind the mixture in a blender.

For tempering in another pan heat oil add mustard seeds. When the mustard seeds starts to pop add curry leaves and chillie pieces. Then add the tomato coconut mixture and remove from heat. Serve this chutney as a side with savoury snacks, semolina steamed cake (idly) or Indian pancakes (dosa). 

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First