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+ servings
coriander tomato chutney in a small bowl
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5 from 1 vote

Coriander Tomato Chutney

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 idlidosa 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: 3
Calories: 146kcal
Author: Harini


  • 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
    frying chana dal and red chili for chutney
  • Add the cubed tomatoes and mix.
    chopped tomatoes added
  • Cover and cook until the tomatoes wilt and turn soft.
    sautéing tomatoes for chutney
  • Add 1 cup tightly packed coriander leaves along with tender stems. Also add a small piece of tamarind.
    fresh coriander leaves added
  • Switch off the flame and saute the coriander leaves and tamarind just once in the hot pan.
    making coriander tomato chutney
  • Transfer the ingredients to a mixer jar and let cool for few minutes. Add salt to taste.
    ingredients for tomato coriander chutney
  • Blend to a smooth or slightly coarse chutney.
    coriander chutney with tomatoes
  • Serve tomato coriander chutney with breakfast or snack.
    close up shot of coriander tomato chutney


The nutrition values are estimates.


Serving: 3servings | Calories: 146kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 9mg | Potassium: 327mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1385IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg