Ingredients For Tomato and Coriander Chutney
- 4 big tomatoes
- 1 tablespoon oil
- 1 tablespoon roasted chana dal
- 1 tablespoon urad dal
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 1 dried red chilli
- 5-6 cloves garlic
- 3 green chillies
- salt to taste
- 1 cup fresh coriander
- 1 small piece tamarind
- 2 tablespoons grated coconut
- water as required
- 1 teaspoon oil
- 1 teaspoon mustard seeds/rai
- 1 teaspoon urad dal
- 1 pinch asafoetida/ hing
- 8-10 curry leaves
- 2 dried red chillies
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Tomato and Coriander Chutney
- Thinly slice the tomatoes and keep them aside.
- In a pan heat oil and then add roasted chana dal and urad dal and sauté them for few seconds or until they turn light golden brown in colour.
- Now add cumin seeds and coriander seeds and sauté them for another 10 seconds.
- Further add dried red chilli, green chillies and garlic cloves and cook for another 10-15 seconds.
- Now add thinly sliced tomatoes and salt. Mix well and cover it with a lid. Cook for 3-4 minutes or until the tomatoes turn soft.
- Later add fresh coriander, tamarind and fresh coconut. Cover it with a lid and cook for couple of minutes.
- Once done let it cool down completely.
- Transfer the mixture in a mixer grinder and add some water. Now grind until it forms a coarse texture. We don’t want the consistency to be very fine. Remove the chutney in a bowl.
- To prepare the tadka, heat oil in a pan and then add mustard seeds, urad dal and asafoetida. Once the mustard seeds splutter add curry leaves and dried red chillies. Cook for another few seconds.
- Immediately pour the tadka on the tomato and coriander chutney.
- Serve with dosa, uttapams or idlis.
- If the tomatoes are very sour then you can skip the tamarind.