Tomato Coconut Chutney

South Indians can make chutneys with anything. Seriously ! The sheer creativity in this particular area of food amazes me. The plan is to share all those different chutney recipes right here. Chutneys typically are served as an accompaniment to different dishes.They enhance the taste of the meal and are mostly bursting with a lot of flavor and aroma. I borrowed this recipe from my sister who in turn borrowed it from a work colleague. In the family circle we call this recipe "Malti's chutney" as that was how it was written in my sister's recipe book. A chance discussion at a family get together got this innocent chutney name some serious embarrassing comments. But not as embarrassing as Lancy's lollipops ;-)

Anyway, the recipe I share with you today is something that I love putting on the table with "Dosas". Dosas are popular for being healthy, nutritious and hassle free preparation. They are common across South India and there are different types of dosa, for example, neer dosa, paper dosa, set dosa etc. I don't make idlis, but you can pair this chutney with idlis too. Give it a go, and you'll know how special this chutney is! :-)

Recipe credit : Teacher Malti from Lokmanya Tilak School

Ingredients:

1. Onion - 1 large
2. Tomato - 2 medium
3. Garlic - 5 flakes (medium sized)
4. Coriander seeds - 1 tbsp
5. Kashmiri chillies - 4 nos
6. Grated coconut - 3/4 cup
7. Oil & Salt as required

Method:

1. In a pan, pour 1 tsp of oil and fry individually ingredients 1 to 5.
2. After the last ingredient is removed from the pan, switch off the flame and while the pan is still hot, place the grated coconut for a couple of minutes.
3.  Let the ingredients cool and grind  with some water and don't forget to add salt to suit your taste.
4. Serve with hot dosas and see the magic work.