Coconut tomato chutney

Ingredients:

Coconut - 1/2

Tomato - 2 medium

Red chillies - 12 to 15

Salt - as required

Tamarind - small lemonsized ball Oil - 2 tsp

Seasoning - 1 tsp of chenna dal,

urad dal, mustard seeds ,

pinch of hing 1/2 tsp of jeera,

few red chilli pieces and curry leaves

Method

1. Grate the coconut or cut into small pieces.
2. In a small pan fry the red chillies in little oil. Take the red chillies aside and fry the tomato for 5 minutes or until soft.
3. Grind the coconut, tomato, red chillies, salt and tamarind.
4. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
5. After mustard seeds starts to splutter, add this to the grounded coconut chutney.