Tomato Coriander Chutney

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
For Tadka
  • 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

Steps In Making Tomato and Coriander Chutney

  1. Thinly slice the tomatoes and keep them aside.
  2. 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.
  3. Now add cumin seeds and coriander seeds and sauté them for another 10 seconds.
  4. Further add dried red chilli, green chillies and garlic cloves and cook for another 10-15 seconds.
  5. 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.
  6. Later add fresh coriander, tamarind and fresh coconut. Cover it with a lid and cook for couple of minutes.
  7. Once done let it cool down completely.
  8. 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.
  9. 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.
  10. Immediately pour the tadka on the tomato and coriander chutney.
  11. Serve with dosa, uttapams or idlis.

Recipe Notes

  • If the tomatoes are very sour then you can skip the tamarind.
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