Chutney CocoTomo

Ingredients

• ½ coconut grated
• 1 large, peeled and roughly chopped onion
• 1 large or 2 small, deseeded and roughly chopped tomatoes
• 1 bunch well cleaned coriander leaves
• 2 cloves garlic
• A 1 inch piece deseeded green chilly
• salt to taste

For the tempering

• 15-20 mustard seeds
• ¼ tsp sesame oil
• 4 or 5 slightly crushed or bruised curry leaves

Method

Grind coarsely all the ingredients. Heat oil in a skillet; add curry leaves and mustard seeds. As the seeds start spluttering, remove from the fire and add to the chutney. Now enjoy the taste with dosas, idli or chappati or eat it just like that, you will relish it anyway.