I can't remember the last time I made coconut chutney at home. I have started making thuvayals to go with idlis and dosas. I figured that if I sneak vegetables into the most unusual of dishes, I wouldn't have that much of a problem if one of my meals turned out to be a vegetable less one.
I made this chutney to go with these mixed dal and dalia cutlets. I made it again to go with some onion uttapams. It is full of flavour and I love the fact that we can eat as much chutney as we eat whatever we're eating it with. And not feel guilty!
3 Tomatoes, chopped
1/2 cup Coriander Leaves, chopped
1 tsp Oil
1 Green Chilli, chopped
1 tsp Ginger Paste
2 Pods Garlic, chopped
Salt to taste
Heat the oil in a pan. Add the chilli, ginger paste and garlic. Fry for a minute. Add the chopped tomatoes and salt. Add the coriander leaves and cook until the leaves wilt. Grind the entire mixture to a fine paste.
The tomato chutney is ready. As a variation, you could also add some mint leaves. In a pinch, I'm sure I could have this chutney with some hot rice as well.