Tomato & coriander chutney is healthy and tangy South Indian chutney. It can be served as a dip for pakoda, potato chips or any fried snacks. It is a versatile chutney and goes well with steamed rice or with any south Indian breakfast like Idly, Dosa, vada or Uttapam. It can also be served along any paratha or applied on bread or roti for extra tangy taste.
Preparation time: 12 minutes
Cooking time: 12 minutes
Serves: 8 to 10 servings
- Tomato: 4 to 5 medium sized (cut into 4)
- Coriander leaves: A small bunch (washed and roughly cut)
- Oil: 1 tablespoon
- Mustard seeds, cumin seeds,urad dal: 1 teaspoon
- Coriander seeds: ⅛ teaspoon
- Fenugreek seeds: ⅛ teaspoon
- Garlic: 6 to 8 cloves
- Curry leaves: few leaves
- Red chili: 4 to 6 or 1 teaspoon red chilli powder
- Turmeric: ¼ teaspoon
- Salt: 1 teaspoon (according to taste)
- Tamarind: a small grape sized ball
- Sugar: ⅛ teaspoon
- Heat 1 Tablespoon oil in a pan.
- Add mustard seeds,cumin seeds,urad dal, ⅛ teaspoon coriander seeds, broken dry red chillies, garlic and ⅛ teaspoon fenugreek seeds.
- Allow mustard and cumin seeds to crackle.
- Add curry leaves and tomato pieces and cook for 4 to 5 minutes till tomatoes are little soft.
- Add salt, sugar and turmeric powder. Mix well. (If you are using red chilli powder in place of red chillies, you can add red chilli powder at this stage).
- Add roughly chopped coriander leaves and allow to cook for another 5 minutes on medium flame stirring in-between.
- Switch off the flame and allow to cool completely.
- Grind the mixture coarsely.
- Transfer chutney to a serving bowl.
- Serve tasty Tomato & Coriander chutney as a side dish along with steamed rice or with any snacks.
- If you want you can increase the amount of garlic.
- Add few mint leaves for additional flavor and taste.