Ingredients (Yields 2 cups)
3 tbsp. grated white coconut, roasted till golden brown
2 tbsp. canola oil
1 tsp mustard seeds
1 tbsp. split chickpeas (chana dal)
2 medium onion, chopped big
5-6 curry leaves, washed
3 stalks of coriander leaves, chopped big
1 inch ginger, minced
1 green chilli , chopped (reduce to 1/2 if you prefer less spicier)
3 medium ripe tomatoes, chopped medium sized
Salt per preference
Extra coriander leaves for garnishing
Take a medium sized pot and heat the canola oil.
Fry the mustard seeds and chana dal for a few minutes till the dal turns light brown.
Add in the onion, curry leaves, coriander leaves, ginger and green chilli and fry for 3-5 minutes. Add in the salt.
Then, add in the chopped tomatoes and roasted coconut and fry for a further 3-5 minutes on medium heat. Do not over fry the chutney.
Leave it to cool and grind to form a smooth paste.
Serve garnished with extra coriander leaves.