Kerala tomato coconut chutney

Ingredients

• 2 ripe tomatoes, 1 cup of blackberries, chopped
• 10 small red onions, chopped into small pieces
• 2 green chili peppers, chopped into small pieces
• 1 bunch of curry leaves, chopped
• 1 teaspoon of chili powder
• a pinch of mustard seeds
• 1/2 cup of shredded coconut
• coconut oil, as needed
• salt

Heat coconut oil in a frying pan. Once it’s hot, add the mustard seeds and let them pop.

Add the chopped tomatoes, onions, green chili peppers, and curry leaves, season with salt, and cook until browned.

Add the chili powder, and cook for a short time, then remove the mixture from the frying pan.

In the same frying pan, toast the shredded coconut until it takes on a light golden color.

Combine the sautéed mixture with the dough, add the golden coconut, and grind everything together until you have a chutney.