This chutney is one of my favourites. Its very simple and easy but one that I often make when I feel I want something tangy and spicy and rich!!! It uses simple everyday ingredients that one that throw in and pulse in a few minutes. I remember the delicious three chutney combination that they serve in Saravana Bhavan in Chennai. Crisp but not too soft, fragrant dosas served with tri colour chutnies – tomato, mint and thick white coconut. I was always partial to the tomato and the white chutney and would ask for seconds and often wonder how always the dosa gets done before the chutney does….It`s also a good side for Venn Pongal, rotis and even curd rice… Try it and you`ll love it.

INGREDIENTS:

1 Medium Onion.

4 Roma Tomatoes

4 red chillies.

3 spoons of light Coconut Milk.

Salt

Curry Leaves.

Green Onions to garnish.

Seasoning:

Mustard, Broken Urad Dhal, Curry Leaves.

PREPARATION:

• Chop the onions and tomatoes in to long slices.
• In a kadai, add 2 spoons of oil and when hot, add mustard, broken urad dhal, red chillies and curry leaves.
• Saute for a few seconds and add the chopped onions.
• Saute again till the onions are pink and then add the tomatoes.
• Sprinkle sufficient salt and mix till the water is all reduced and the tomatoes are cooked well.
• Grind all the sauteed ingredients along with 3 spoons of coconut milk to a smooth paste.
• Garnish with chopped cilantro and chopped spring onions for a burst of colour and flavour.
• Is an excellent accompaniment with Dosa, Idlies and Pongal.