Zesty Tomato and Coconut Chutney with a Kick of Green Chili

1.Heat oil in a pan over medium heat and add mustard seeds. Allow them to splutter.

2.Add the chopped onions and sauté until they turn translucent.

3.Stir in the grated ginger and chopped green chilies, cooking for another minute until fragrant.

4.Add the chopped tomatoes and salt, cooking until the tomatoes soften and release their juices, about 5-7 minutes.

5.Remove the pan from heat and let the mixture cool slightly.

6.Transfer the cooled mixture to a blender, add the grated coconut and lemon juice, and blend until smooth. Adjust the consistency with a little water if necessary.

7.Taste and adjust seasoning if needed, adding more salt or lemon juice as desired.

8.Transfer the chutney to a serving bowl and garnish with fresh coriander leaves.