Tomato Coconut Chutney

Serves 4


6 ripe tomatoes, peeled and deseeded
Milk of one coconut or ½ cup of canned coconut milk
1 onion, finely sliced
½ cup freshly chopped coriander
1 tsp freshly chopped green chilies
Juice of one lime
Salt to taste


1. Finely chop the tomato flesh and place in a bowl together with the remaining ingredients. Mix well.

Serve at room temperature to accompany curry and rice dishes.