Exotic Coconut Tomato Chutney
By: Shoshanna Levy
Published: June 4, 2011

Summer is just about officially here, and even if you live in an urban area, coconuts can offer a taste of the tropics. This chutney has a powerful blend of flavors and can liven up eggs, veggies, burgers, sweet potatoes, and just about any other simple dish. 
Coconut Tomato Chutney
1 tomato (Heirloom, if available)
	1/2 cup fresh grated coconut
	1/2 cup roasted peanuts
	2 green chillies
	1 inch ginger
	1 clove of garlic
	1 tsp cumin powder
	Optional - 1/2 green mango cut into small pieces
For Tadka:
1 tbsp coconut oil or ghee
	pinch of asafoetida or hing
	1 tsp mustard seeds
	1 dry red chilli
	3-4 curry leaves
Directions