TOMATO CHUTNEY

INGREDIENTS

Tomatoes                 half kg

Coconut.                  half of one coconut

Small onions.            200gms

Dry red chillies or
red chilly powder      2teaspoon.

Salt.                                  To taste

Oil.                                       200gms

HOW TO

Take a kadai ,throw in 100gms oil and heat it .now fry the coconut pieces till golden brown. Keep it aside. Now fry the onions and tomatoes in the same oil till it is mushy.

Let it cool

In a mixie grind the roasted coconut along with red chilly powder
adding a little water. When it is ground to a paste add the fried onion and tomatoes . Run the mixer till everything is combined.add salt. Add little water if needed.

Heat a kadai.add the remaining oil .Now add the ground chutney paste to it. Bring it to boil. While boiling the water evaporates and the chutney scatters around if left open, so close it with a lid and reduce the flame .mix it with a spoon now and then  so as to avoid sticking to the bottom.

If needed add extra oil to it. Let it simmer until oil oozes from the chutney . In this stage you can switch off the stove and take of the lid. Let it cool.

This chutney can be stored for two days without keeping in the fridge.
This chutney goes well when taken while travelling.
Standing time. Two days outside fridge if handled carefully using dry spoon.
Can be eaten with dosas, idlies,chappathis,pooris and curd rice.
This chutney needs a little bit extra oil.