Tomato and coconut chutney

My mum literally adds coconut to most of the chutneys. When I make chutneys I seldom add coconut in fact in certain chutneys I never added coconut. My kids loved this tomato coconut chutney last time when I were in India. I wanted to try this for long time. Finally I got to do it. It goes well with idli, dosa, chapathi even masala or any flavoured poori

Garlic- 4 pods
Onion - 2 (slice thinly)
Tomatoes - 2 (slice thinly)
Red chillies - 5-7 (adjust to your spice level)
Grated Coconut - 1 cup
Salt to taste
oil - 2 teaspoon
Urad dhal - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - 10


Heat a teaspoon of oil in a pan and add garlic and onion. Fry till Onion is transparent. Now add red chillies, salt and tomatoes. Fry till moisture from tomatoes are absorbed. Now add coconut and fry for another 2 mins. Switch it off and let it cool down
Grind this to smooth paste with required water. Now add rest of the oil in the pan when oil is hot add mustard seeds. Let it crackle. Add urad dhal and curry leaves. Fry till dhal is brown in color. Add it to chutney and mix well
Serve it with idli / dosa/ roti or poori