Tomato chutney

Ingredients:
Ripe tomatoes finely chopped 3
Red onion medium sized chopped 1
Coconut shredded 1 cup
Fennel seeds( saunf) 1tsp
Red chilli powder 1 3/4 tsp
Salt
Oil ( preferrably sesame oil)

Method:

Grind fennel seeds, coconut, onions, red chilli powder to a coarse paste with little or no water. Heat oil in a pan and saute the chopped tomatoes for 3 -4 mintues, then add the ground paste and salt and let it cook uncovered for about 35 -40 minutes . You can add more chilli powder according to your taste In the beginning the sauce looks orange in color and then turns dark red as seen in the picture.This can be served with rice or rotis.Store it in airtight containers in fridge , this lasts for about a week.

GREEN COCONUT CHUTNEY

Ingredients

• Fresh coconut - 4 tbsp, grated
• Roasted Bengal Gram ( Dalia/Pottukadalai) - 1 tbsp
• Green chilli - 1 to 2
• Cilantro - 3 tsps, finely chopped
• Salt to taste

Method

Grind all the above to a smooth paste using little water. Add tadka * and mix well. Add more water to desired consistency.

TADKA* Ingredients & Method

1/2 tsp mustard seeds, 1/2 tsp split black gram , 2 curry leaves, a pinch of asafoetida , 1 tsp oil. Heat a small pan and add mustard seeds. When it starts to splutter add split black gram, curry leaves and a pinch of asafoetida. Wait for few seconds or until the black gram turns light brown and add this to chutney.