Coriander Tomato Chutney

This is a very popular chutney, part of every South Indian household cuisine.Thanks to my dear friend Sangeetha from whom I learnt this. http://sangeetha-girish.blogspot.co.uk/

Shelf Life: 1-2 days, if referigerated
Ingredients:

• Fresh Coriander leaves: 1 small bunch (~7-8 springs)  (Washed properly)
• Tomato: 2 (chopped)
• Onion: 1 (chopped)
• Ginger: 1 piece (medium) (chopped)
• Garlic: 3-4 cloves (chopped)
• Fresh Coconut pieces (chopped/ grated): 1/4 cup 
• Salt: to taste
• Green chilli: 1 (chopped)
• Mustard seeds: 1 tsp
• Curry leaves: a few
• Oil: 1 tbsp

Method:

1. Heat oil in pan. Add mustard seeds. Let them splutter. Add curry leaves.
2. Add garlic, ginger, onion, salt and green chilli. Cook for 1-2 mins. Add coconut. Cook for 2-3 mins.
3. Add tomatoes. Cook for 5-6 mins till tomatoes become soft.
4. Add coriander leaves.Cook for a minute.
5.  Turn off the gas and let it cool.
6. Grind this mixture to form a smooth chutney.
7. Ready to serve with Appam, Dosa, Idli, Uthapam.