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.
Cuisine: Indian, south indian
Keyword: coriander tomato chutney
6dry red chilies
3tomatoeslarge, ripe, chopped
1cupcoriander leavestightly 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.