tomato coconut chutney

http://www.thasneen.com/cooking/roasted-coconut-tomato-chutney-south-indian-coconut-chutney-recipe/

For Roasting

• Coconut, grated- 1 cup
• Small onions or shallots, chopped- ¼ cup
• Whole Dried red chilies- 3 (or based on your heat level)
• Curry leaves- 8 leaves
• Ginger, chopped- 1 tsp
• Cumin seeds- ½ tsp
• Tomatoes, chopped- 2
• Salt- 1 tsp

For making tempering

• Coconut Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Chana dal- ½ tbsp
• Urad dal- ½ tbsp
• Curry leaves- 10 leaves

Instructions

1. Place a pan over medium heat.
2. Add grated coconut, small onions, dried red chilies, curry leaves, ginger and cumin seeds. Roast till coconut turns light golden in color.
3. Add chopped tomatoes and salt; saute for 3 minutes till tomatoes are slightly mashed up. Do not have to completely cook the tomatoes.
4. Remove the pan from the heat and let cool down.
5. Add the roasted ingredients to a blender along with 1¼ cups water and blend to a coarse paste.
6. Place a pan over medium heat, let turn hot.
7. Add coconut oil, let turn hot.
8. Add mustard seeds, let splutter.
9. Add chana dal and urad dal, saute till they turn golden brown in color. Keep an eye and ensure they don't turn brown.
10. Add curry leaves, saute.
11. Add the croarsely ground mixture. Combine well.
12. Have a taste, add more salt if required.
13. Cook the mixture for 3 minutes.
14. Remove the pan from the heat.
15. Serve warm along with dosa and idli.

Notes

Increase the # of dried red chilies based on your heat level. Or add enough chili powder after the ground mixture is added to the tempering.