Ingredients

• Tomato - 4
• Onion (medium sized) - 2
• Coconut scrapings - 1/4 cup
• Green chillies - 3 or 4
• Chutney dal - 1/4 cup
• Salt to taste
• To garnish:
• Dhania leaves - 1/4 cup
• Mustard seed - 1 tsp
• Asafoetida - small pinch
• Oil as required

How to Make Tomato Onion Chutney with coconut

• Heat oil in a pan. Add chopped tomatoes, onions and green chillies. Cook till it is half done.
• Remove it and cool to room temperature.
• Grind coconut scrapings and chutney dal till it is coarse.
• Add the cooked tomatoes mixture to it and grind finely.
• Add salt to taste and asafoetida.
• For garnishing, heat oil, pop mustard seeds and add it to the chutney.
• Sprinkle with dhania leaves and serve with idli, dosa, pongal or paniyaaram.