Tomato Coconut Chutney

I have been off the blog radar for over a month. I should be crowned the queen of procrastination. I can't think of one plausible reason to explain my laziness. I plan to plan better so that my blog posts are regular and lets say Amen to that. Once a week every Wednesday.

Let's get started on today's recipe. Mangaloreans can make chutneys with anything. Seriously ! The sheer creativity in this particular area of food amazes me. The plan is to share all those different chutney recipes right here.Chutneys typically are served as an accompaniment to different dishes.They enhance the taste of the meal and are mostly bursting with a lot of flavor and aroma. I borrowed this recipe from my sister who in turn borrowed it from a colleague.In the family circle we call this recipe "Malti's chutney" as that was how it was written in my sister's recipe book. A chance discussion at a family get together got this innocent chutney name some serious embarrassing comments. But not as embarrassing as Lancy's lollipops :-)

Anyway, the recipe I share with you today is something that I love putting on the table with Dosas. Dosas as they are popularly known are rice pancakes, from South India and there is a variety of them. They popular for a being healthy, nutritious and hassle free to make and eat. You can pair enjoy the Dosas with, Potato bhaji (Dosa bhaji) and white chutney.

Recipe credit : Obviously Malti, from Anita's school.

Ingredients:

1. Onion - 1 large
2. Tomato - 2 medium
3. Garlic - 5 flakes
4. Coriander seeds - 1 tbsp
5. Kashmiri chillies - 4 nos
6. Coconut - 1/2 (medium sized)
7. Oil & Salt as required

Method:

1. In a pan, pour 1 tsp of oil and fry individually ingredients 1 to 5.
2. After the last ingredient is removed from the pan and while the pan is still hot, place the scraped coconut for a couple of minutes.
3. Grind the ingredients with some water and don't forget to add salt to suit your taste.
4. Serve with hot dosas and see the magic work