Coriander Tomato Chutney

5 from 1 vote

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.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: condiment

Cuisine: Indian, south indian

Keyword: coriander tomato chutney

Servings:

Calories: 146kcal

Author: Harini

Ingredients

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

Instructions

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.

Notes

The nutrition values are estimates.

Nutrition