Tomato Chutney from Kerala

Contributed by Divyaa Menon

This is an effortless dish ready in a giffy. A great side dish which pairs well with dosas and idlis. When in a dilemma this is an easy one to fall back on. The dry roasted coconut gives it the texture it deserves.

Ingredients

1. Onions 2
2. Tomatoes 2
3. Mustard seeds 1/4 tbsp
4. Oil
5. Red Chilli powder 1/2 tsp
6. Grated Coconut 4tbsp
7. Salt to taste

Procedure

1. First cut 2 onions and 2 tomatoes unevenly, even bing chunks work.
2. Then in a pan splutter the mustard seeds with hot oil.
3. Add the cut pieces of onion and tomato to the pan.
4. Add salt and red chilli powder, mix well.
5. Let it cook on a low flame till tomatoes are mushy and soft.
6. Meanwhile dry roast grated coconut on a pan.
7. Add the coconut and the Onion Tomato mix into a blender and make it paste The coconut adds a bit of coarseness to the chutney.

It's now ready to be served !