Tomato Chutney
INGREDIENTS:
Tomatoes – 2 large
Frozen grated coconut – 1/3 cup
salt to taste
2- 3 tsp Jaggery as needed
Tempering:
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Urad dhal
2-3 red chilly
1-2 sprigs curry leaves
2 tbsp Avocado oil
DIRECTIONS:
Warm oil in a shallow pan and add the tempering ingredients. When the mustard splutters, add tomatoes and cook for a while until most of the water has evaporated. Add jaggery, salt Grind with coconut to a slightly coarse textured chutney. Goes well with idli or dosa.
CREDITS/NOTES:
Recipe from my cousin Anupama kunjur.
Note: If the tomatoes are not sour enough, add some sundried tomatoes before grinding to chutney- optional