June 4, 2011
Summer is just about officially here, and even if you live in an urban area, coconuts can offer a taste of the tropics. This chutney has a powerful blend of flavors and can liven up eggs, veggies, burgers, sweet potatoes, and just about any other simple dish.
Coconut Tomato Chutney
1 tomato (Heirloom, if available)
1/2 cup fresh grated coconut
1/2 cup roasted peanuts
2 green chillies
1 inch ginger
1 clove of garlic
1 tsp cumin powder
Optional - 1/2 green mango cut into small pieces
For Tadka:
1 tbsp coconut oil or ghee
pinch of asafoetida or hing
1 tsp mustard seeds
1 dry red chilli
3-4 curry leaves
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