Recently I found my old recipe book in which I used to note down the recipies that I liked, this was before I got my own notebook at home!! The collection has recipes from internet, from TV and what I have got from my family and friends. Today's tomato chutney is form there. Adding fried cococut adds a distinct flavor and aroma to the chutney.
Tomatos - 2 chopped
onion - 1 medium finely chopped
coconut - 1/2 cup shredded
green chillis - 4 slit length wise into 2
curry leaves - 5 - 6
red chillis - 1 broken into 1" pieces
mustard - 2 tsp
bengal gram - 1 tbsp
oil - 1 tsp
Heat oil in a pan.
Add mustard and when it splutters add bengal gram, red chillis.
Fry till bengal gram starts turning the color
Add curry leaves, onion and green chillis.
Fry till onion becomes soft and translucent.
Add chopped tomatos and fry till tomatos become soft (4 - 5 mins)
Add coconut and fry for another min.
Remove from flame and allow to sit till it comes to room temp.
Grind into a nice paste will very little water.
Serve with rice, dosa or rotti.