Name: Tomato and coriander chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 plum tomatoes; 5 Green chillies; 2 tsp Tamarind paste; 1 Tbsp black gram; 1 Tbsp split chickpeas gram; 1 Tbsp Cumin Seeds; ½ tsp Mustard Seeds; ½ tsp Fenugreek Seeds; ¼ tsp Asafetida; Salt to taste; 2-3 Tbsp Oil; 2 cups Coriander leaves with stems; 2 red chillies; ½ sprig Curry leaves

Tomato and coriander chutney

14 Jul 2018

by Deepthi (in memoriam)

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

Tomato and coriander chutney is a easy chutney recipe to make. This is frequently made by my mother and goes well with rice or idli or dosa.

Ingredients

3 plum tomatoes
5 Green chillies
2 tsp Tamarind paste
1 Tbsp black gram
1 Tbsp split chickpeas gram
1 Tbsp Cumin Seeds
½ tsp Mustard Seeds
½ tsp Fenugreek Seeds
¼ tsp Asafetida
Salt to taste
2-3 Tbsp Oil
2 cups Coriander leaves with stems
2 red chillies
½ sprig Curry leaves

Instructions

Clean and chop tomatoes, coriander leaves and stems and . Set aside.
Take a pan and add 1 Tbsp of oil and fry black gram,split chickpeas gram,mustard,fenugreek and cumin seeds on low flame. If the lentils turn golden brown remove them from pan and let them cool a bit.
Now add oil to the pan and fry green chillies. Keep aside once done.
Now add little more oil and add chopped tomatoes and coriander. Cook until they are soft to touch and are done. Switch off the heat and let it cool.
Grind the lentils mixture first to coarse paste, then add the tomatoes and coriander to it and grind again to make a coarse paste. Set aside.
For tempering, take a pan, add oil, mustard seeds. Fry until they sputter.
Add red chillies, curry leaves and Asafetida. Fry for a minute. Add the tempering to the chutney paste and mix well.
Serve hot with rice and ghee.