Tomato, Coconut and Tamarind Chutney

This chutney was an accidental invention, but tastes amazing. It can be enjoyed with any kind of indian bread or in toast with other fillings.

You will need:

1/3 cup dessicated coconut

1 medium ripe tomato – finely chopped

1 tablespoon madras sambar curry powder (or powder of your choice)

5 curry leaves

chilli powder or fresh chilli to taste

1/2 teaspoon mustard seeds

1 tablespoon mung dal (optional)

1 tablespoon tarmarind pulp- soaked and diluted. (more or less to taste, use little by little)

approx 1/2 tablespoon sugar (optional)

To make:

On a medium heat, add curry leaves and mustard seeds to a tabespoon of oil and allow them to splutter. Remove from heat and add the curry powder. Stir until fragrant. Add coconut and mung dal. Stir on the heat for a minute. Do not allow it to colour. Add tomatos and cook well. Add tarmarind, salt, sugar and chilli to taste.

Cook on medium heat adding more water if necessary until fully cooked and thickened.


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