Roma Tomatoes - 3 (big), chopped
Sweet Yellow Onion - 1 (big), chopped
Fresh Grated Coconut / Dry shredded coconut - 1 tbsp
Roasted Coriander Powder - 2 tsp
Dried Red Chili - 3
Garlic - 2 cloves, minced
Paprika - 1/4 tsp
Virgin Coconut Oil - 2 to 3 tbsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches (optional)
Urad Dal / Split Black Gram - 1 tsp (optional)
Curry Leaves - 4 leaves (optional)
Cayenne Pepper - 1/4 tsp (optional, depending on the desired hotness)
Heat a tsp of oil in a skillet and add the dried red chilies and garlic. Saute for a minute and add the chopped onion.
Saute till the onion starts to brown. Add the coconut and cook till the coconut becomes toasted
Add a tsp of oil and add the chopped tomato, a little salt, 2 tsp roasted coriander powder, paprika. Cook covered till the tomato becomes mushy.
Cool down the mixture, add a few tbsp of water, if required and blend in a blender to make a smooth paste.
Heat a tsp of oil and add the mustard seeds. Once they begon to pop, add hing, urad dal and curry leaves. Then pour over the tomato onion paste, mix and serve.
The chutney is thick, creamy, hot and tangy and goes very well with Spinach Dosa.