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Tomato and coriander chutney

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Clean and chop tomatoes, coriander leaves and stems and . Set aside.
  2. 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.
  3. Now add oil to the pan and fry green chillies. Keep aside once done.
  4. 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.
  5. 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.
  6. For tempering, take a pan, add oil, mustard seeds. Fry until they sputter.
  7. Add red chillies, curry leaves and Asafetida. Fry for a minute. Add the tempering to the chutney paste and mix well.
  8. Serve hot with rice and ghee.