Tomato Chutney Kerala

Ingredients

• - ripe tomatoes
• - 2 tbsp coconut oil
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Spices as required
• - Salt to taste

Method

1. Prepare tomatoes: Wash and roughly chop 3 large ripe tomatoes.
2. Roast chillies: Heat 1 tsp coconut oil. Fry 3-4 dried red chillies 1 minute until darker. Remove.
3. Cook tomatoes: In the same pan add 1 tsp more coconut oil. Add 6 sliced shallots and cook 4 minutes. Add chopped tomatoes and cook on medium heat 8-10 minutes until completely soft.
4. Add garlic: Add 3 garlic cloves and the fried chillies. Mix well. Cool 5 minutes.
5. Blend: Transfer to a blender with salt. Blend to a smooth paste. Add very little water only if needed.
6. Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
7. Add aromatics: Add 1 dried red chilli, 2 sprigs curry leaves and a pinch of asafoetida. Fry 20 seconds.
8. Pour tempering: Pour sizzling tempering over the blended chutney. Stir to combine.
9. Taste: Kerala tomato chutney uses coconut oil making it distinctly aromatic.
10. Serve: Serve with appam, dosa, idli or puttu.