Kadamba chutney recipe

INGREDIENTS:

1. Chopped Onion - 1
2. Chopped Tomato - 1
3. Coconut - 1 big piece
4. Green chili - 3
5. Coriander leaf - little
6. Ginger - 1 small piece
7. Salt - to taste
8. -- For Tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Split black gram - 1/4 teaspoon (tsp.)
   3. Curry leaf - 5 count
   4. Oil - as needed

PREPARATION:

1. Heat 1 teaspoon (tsp.) of oil in a pan. Add onion, tomato and sautéed them. i.e. onion become translucent and tomato become mushy.
2. -- Making the chutney --
3. Grind to fine thick paste coconut, green chili, ginger by adding water as needed.
4. To this add sautéed onion, tomato and grind in pulse mode for 2 to 3 times.
5. To this add coriander leaves and grind in pulse mode for 2 to 3 times.
6. Transfer this chutney to a bowl, add salt as needed and mix well.
7. In a pan heat oil. Add mustard seeds, split black gram, curry leaves. Once the mustard seeds stop splattering add this to chutney and mix well then serve.

NOTES:

1. Cooking Time: 10 minutes
2. Goes well with idli, dosai.