is a bright red fruit used in the preparation of almost all kinds of
Indian curries. Tomato is a wonderful source of lycopene, a natural
tomato chutney can be had with chappathi or rice. Amma usually makes
this chutney when she is in a hurry as this requires only a few minutes
of cooking time.
2 big tomatoes sliced
1 medium onion chopped
1 inch piece of ginger chopped
4 chopped green chillies
1 sprig curry leaves
2 tbsp coconut oil
1/2 tsp mustard seeds
salt to taste
1 cup coconut
1.Heat oil in a pan and add mustard seeds.Let them crackle.
2.Add the ginger,green chillies,curry leaves and onion. Saute till the onion turns light brown.
3.Add the tomatoes,salt and mix well until the tomatoes turn into a paste.
4.Pour in the ground coconut mixture and enough water for the gravy.
5.Switch off the flame before the gravy comes to a boil.