Coconut and Tomato, its an excellent combination, not very spicy, little tangy chutney. Here is the recipe for you all to try..
- Coconut 1/2 cup grated
- Tomato 1 small chopped
- Dry Red Chiliies 2 chopped
- Green Chilli 1chopped
- Cumin Seeds 1/4 tsp
- Curd 1 tbsp
- Salt
- Water
For Tempering
- Mustard Seeds 1/2 tsp
- Curry Leaves 2 sprigs
- Dry red chilli 2
Method
Take grated coconut, dry red chillies, green chilli, chopped tomato, cumin seeds, curd and salt in a grinder. Pour 2 to 4 table spoons of water and grind until medium coarse paste. Taste for salt and add more if required. Add and mix water as needed to make it diluted to desired level. Transfer to a serving bowl.
Heat oil in a small pan, add mustard seeds, dry chilli and curry leaves. Remove from flame and immediately pour tempering over chutney. Mix well. Serve it with Idli or Dosa.
NB: if you want more colour for the chutney add 1/4 tsp Kashmiri chilli powder. Enjoy cooking..
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