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Deliciously quick & easy vegetarian/
​vegan recipes
 

Tomato Chutney

5/27/2015

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Another delicious chutney to be served with many Indian snacks.

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

Method
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. 

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    Hi guys! I'm Nilofar Iyer and I have shared my dishes here for you to cook for your own family and friends with love and most importantly with their long term good health in mind. 

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