Coriander tomato chutney is a delicious and flavorful variation with basic tomato chutney recipe. Adding fresh cilantro or coriander leaves lends a wonderful flavor and subtle herby taste to this chutney and also makes it healthier. Serve with idli, dosa and other breakfast dishes. Vegan and gluten free.
This is a super quick and easy to make chutney that does not even require tempering. It tastes wonderful as such and also keeps well for 2-3 days. I also use it as sauce in few other recipes. Here in this post I am sharing easy tomato coriander chutney recipe with step by step photos along with some tips.
I make various chutneys at home to serve with breakfast or snack almost everyday. To make it interesting and as well as healthier, I make few changes here and there. This coriander tomato chutney recipe is something I make very often. It tastes so good and has a refreshing flavor from coriander leaves.
This chutney tastes very good with Indian breakfasts as well as continental snacks. Read on to know the full recipe along with serving ideas.
About This Recipe
Tomato coriander chutney recipe is a delicious variation of tomato chutney where we add fresh coriander leaves.
It is a no onion garlic or coconut chutney recipe which you can easily make with very few ingredients.
To make this tomato chutney with coriander leaves we will first fry some dry red chillies, mustard seeds, chana dal and chopped tomatoes in sesame oil. To this add fresh cilantro leaves and a small piece of tamarind. Add salt to taste and blend the fried ingredients to a smooth or slightly coarse chutney.
Whenever I make chutney or sauce with cilantro leaves, I always use tender stems also along with leaves. They have the maximum flavors, just make sure to rinse them thoroughly.
Depending upon the consistency, you can use this chutney in various ways. Though this is a south Indian recipe of chutney, the flavors and ingredients are quite neutral and it tastes good with many other dishes.
If you love the flavor of tomatoes and coriander leaves you will absolutely love the slightly tangy taste and refreshing flavors of this chutney.
Best part about this recipe you can make a big batch and store for 3-4 days. As we are adding tamarind this chutney stays good for 3-4 days.
Do try this simple and easy coriander tomato chutney and enjoy. It is
very very delicious
easy to make
vegan and gluten free
flavorful and addictive
can be used in multiple ways
How To Make Coriander Tomato Chutney
Heat 2 tablespoons oil in a pan. Add 6 dried red chilies, 2 tablespoons chana dal, 1 teaspoon mustard seeds. Fry for a minute until the chana dal turns golden.
Add the cubed tomatoes and mix.
Cover and cook until the tomatoes wilt and turn soft.
Add 1 cup tightly packed coriander leaves along with tender stems. Also add a small piece of tamarind.
Switch off the flame and saute the coriander leaves and tamarind just once in the hot pan.
Transfer the ingredients to a mixer jar and let cool for few minutes. Add salt to taste.
Blend to a smooth or slightly coarse chutney.
Serve tomato coriander chutney with breakfast or snack.
Serving Ideas & Uses
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Coriander Tomato Chutney
1 CUP = 250 ml
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 2 tablespoons chana dal
- 6 dry red chilies
- 3 tomatoes large, ripe, chopped
- 1 cup coriander leaves tightly packed
- Heat 2 tablespoons oil in a pan. Add 6 dried red chilies, 2 tablespoons chana dal, 1 teaspoon mustard seeds. Fry for a minute until the chana dal turns golden
- Add the cubed tomatoes and mix.
- Cover and cook until the tomatoes wilt and turn soft.
- Add 1 cup tightly packed coriander leaves along with tender stems. Also add a small piece of tamarind.
- Switch off the flame and saute the coriander leaves and tamarind just once in the hot pan.
- Transfer the ingredients to a mixer jar and let cool for few minutes. Add salt to taste.
- Blend to a smooth or slightly coarse chutney.
- Serve tomato coriander chutney with breakfast or snack.