Coconut Tomato Chutney

Coconut tomato chutney is andhra special item and traditional one also.Iam using for prepare this chutney with mortar instead of mixie.In my  grand mother days there was no  mixie and grinder.They were preparing chutnies or masala powders with mortar.Mortar does not make the chutney smooth paste like mixie but the taste is different.we can enjoy that taste also. Mixing grated coconut with tomato is a wonderful combination.We should like to eat this chutney  with hot rice  completely without  any curry.

Ingredients

coconut	1
tomato	3
green chillies	12
dry chillies	4
oil	3 spoons
mustard seeds	1/4 spoon
urad dal	1/4 spoon
chana dal	1/4 spoon
garlic  cloves	10
cumin seeds	1/4 spoon
tamarind	3 flakes
salt	to taste
curry leaves	few
coriander leaves	few

Preparation

Break the coconut and wash the shells with water(optional).If any dust particles present on the coconut  shells you  should  better to wash the coconut shell .After that grate them.
wash tomatoes and green chillies with water.Green chillies are very gangerous to use with out cleaning with water.It causes cancer.Best safe method is  keep green chillies and tomatoes in water for 15 to 20 minutes.add 1 spoon of crystal salt in that water.
After that cut tomatoes into 5 to  6 pieces.
Cut green chillies into two pieces.
Remove upper layer of garlic cloves.
Wash coriander leaves with water and cut them into small pieces.

Method

1.Take a pan and put on the stove.
2.Add  2 spoons of oil after pan is heated.When oil is heated add green chillies and fry for 2 minutes.
3.When green chillies are fried take them out and add dry chillies in that oil.
4.Fry the dry chillies for 1minute.
5.After that take them out and  keep them aside.
6.Add tomato pieces and tamarind and cook for some time.
7.After some time water is coming from the tomato pieces.In that water tamarind will become soft .Remove the tamarind from tomato pieces.
8.Put the lid and keep to cook till tomatoes become tender. 
9.When tomato pieces are cooked softly then remove the tomato pieces and put them in a seperate bowl.
10.Add 1/2 spoon of  oil in the same pan.
11.When oil is heated add grated coconut and fry for 2 minutes in low flame.Put off the flame.
12.Add fried green chillies ,dry chillies,cumin seeds,garlic cloves ,tamarind flacks and salt in a mortar (instead of mixe) and crush with pestle.
13.When chillies are become paste add  cooked tomato pieces and crush them also.
14.Add grated coconut when tomato pieces are become paste.
15.Mix all with ladle and crush them till they become soft paste.(not  very smooth paste).
16.Taste the chutney if  salt is enough or not .If you want more salt add it. 
17.Add 1/2 spoon of oil in a pan .After heating the oil add mustard seeds.
18.When they started to crackle add urad dal and chana dal and fry till they become golden colour.
19.finally add curry leaves and coriander leaves and put off the flame.
20.Add this seasonings to chutney and mix all very well.
21.Tasty and traditional coconut tomato chutney is ready to eat...enjoy having this with hot  rice.....

Keep in the mind

For good taste use  only fresh coconut shells.
Using mortar is  a traditional habit.If you feel difficult to use mortar or you do not have mortar  you can use mixie for preparing this chutney.
But using mixie we get chutney become very paste.