Tomato Coconut Chutney

          Here is a delicious tomato chutney that I paired with some fresh grated coconut. Onion, ginger and garlic are also added to enhance the flavour. A tempering of mustard seeds, urad dal and curry leaves is then poured over the final product. This chutney goes very well with dosa, idli, uttapam, vada or any South Indian breakfast. 

• 1-2 tomatoes, chopped
• 1/2 cup fresh grated coconut
• 1 onion, chopped
• 2-3 garlic, chopped
• 1" ginger, chopped
• 1 tsp. red chili flakes
• salt to taste
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

          Heat 1 tbsp. oil in a pan and fry the onion, ginger and garlic till light brown. Add the coconut and fry for a minute.

          Now add the tomatoes, chili flakes and salt. Continue to fry on a medium flame 1-2 minutes. Keep aside to cool. Grind into a smooth paste by adding little water.

          Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and curry leaves. 

         Saute for a few seconds and switch off the flame. Pour this tempering on the prepared chutney and mix well.