Tomato Coriander Chutney | Coriander Tomato Chutney | Cilantro Tomato Chutney

Coriander tomato chutney is a delicious and flavorful condiment that is commonly served as a side dish with a variety of Indian dishes. It is made with fresh coriander leaves, tomatoes, onions, garlic, and a blend of spices, giving it a unique and complex flavor.

To make coriander tomato chutney, start by heating oil in a pan and adding chopped onions and garlic. Once the onions are translucent, add chopped tomatoes and cook until they are soft and mushy. Then, add fresh coriander leaves and continue to cook for a few minutes. Remove the mixture from the heat and allow it to cool.

Once the mixture is cool, blend it in a food processor or blender until it forms a smooth paste. Add salt, red chili powder, and lemon juice to taste, and mix well. The chutney is now ready to serve.

Coriander tomato chutney is a versatile condiment that pairs well with a variety of dishes, including rice, roti, and samosas. It can also be used as a spread on sandwiches or as a dip for crackers or veggies. This flavorful chutney is not only delicious but also packed with health benefits, as coriander leaves are known to be rich in vitamins and minerals, and tomatoes are a good source of antioxidants.

Overall, coriander tomato chutney is a must-try condiment for anyone who loves Indian food and wants to add a burst of flavor to their meals. With its easy-to-follow recipe and delicious taste, it is sure to become a favorite in your kitchen.

watch Tomato coriander chutney recipe with step by step procedure.

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Tomato Coriander Chutney | Coriander Tomato Chutney | Cilantro Tomato Chutney

Author: Sasi Cuisine: South Indian Courses: Breakfast, Chutney, Side Dish, Vegetarian Recipe Keys: V Vegetarian Meals

Difficulty: Beginner Prep Time 3 min Cook Time 10 min Total Time 13 mins

Servings: 3

Best Season: Suitable throughout the year

Ingredients

Servings

• 3 cups Coriander leaves
• 2 Tomato (1.5 cup chopped)
• 1 whole garlic (12-14 garlic cloves)
• 10 Green chillies
• 5 Red chillies
• 1.5 tablespoon Sesame seeds
• 1 teaspoon cumin seeds
• 3-5 pulp tamarind
• ³⁄₄ teaspoons Table salt
• ¹⁄₂ tablespoon Oil
• ¹⁄₂ teaspoon Mustard seeds
• ¹⁄₂ teaspoon Split urad dal
• ¹⁄₈ teaspoon Asafoetida powder
• few curry leaves

Instructions

1. To dry roast, heat the pan add white sesame seeds and cumin seeds.

   

2. Allow splutter and transfer in to plate.

   

3. Heat oil, add garlic cloves.

   

4. Add 5-6 pulp tamarind.

   

5. Add green and dry red chillies and toss well till colour get changed.

   

6. Add chopped tomato toss to become little soft.

   

7. Add table salt.

   

8. Sauté till tomato ¾ th cooked not to mushy.

   

9. Now add 2 handful of cleaned coriander leaves.

   

10. cook for another few minutes on medium flame stirring in-between. Transfer in to plate and allow to cool.

    

11. In a mixie jar add roasted seeds pulse grind without add any water.

    

12. To this add remaining toasted ingredients and grind like little smooth chutney with little water.

    

13. Transfer them to serving bowel.

     

    

14. Seasoned with, a hot oil with mustard seeds, split urad dal, red chilli, curry leaves and asafoetida.

    

15. Spicy, tangy and healthy tomato coriander chutney is ready for serving.

    

Note

• Adjust the quantity of chili as per your taste.
• You can replace mint leaves instead of coriander leaves. In that case add little mint leaves, else it will be very strong.
• Adjust water level as per your need.

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