Tomato Coriander Chutney | Coriander Chutney with Tomato

Tomato Coriander Chutney aka Coriander Chutney with Tomato with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This is a spicy, slightly tangy chutney with a refreshing flavour of coriander leaves which goes well with Idli, Dosa and Rava Pongal. Mostly, I prepare Coriander Chutney or Tomato Chutney separately but last week, when I was cleaning my refrigerator, I had just a handful of fresh coriander leaves leftover and I was breaking my head how can I finish it? suddenly this chutney struck on my mind, which I had about a decade ago in West Mambalam, Chennai in a fast-food eatery, though I couldn’t remember the ingredients, I altered the recipe as per my family taste and it was really lip-smacking.

Check my other Chutney Recipes like 

• Tomato Mint Chutney
• Onion Tomato Chutney
• Mint / Pudina Chutney
• Peanut / Kadalai Chutney

Tomato Cilantro Chutney Recipe

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Tomato Coriander Chutney | Coriander Chutney with Tomato

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

 

Tomato Coriander Chutney aka Coriander Chutney with Tomato is a spicy, slightly tangy chutney with a refreshing flavour of coriander leaves which goes well with Idli, Dosa and Rava Pongal.

Course: Chutney Recipes

Cuisine: South Indian

Keyword: Coriander Chutney with Tomato, Tomato Coriander Chutney

Servings: 3 People

Calories: 120 kcal

Author: Priya Santhamohan

Ingredients

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Handful Coriander Leaves / கொத்தமல்லி இலை
• 1 tsp Urad Dal / உளுத்தம்பருப்பு
• 1 tsp Channa Dal / கடலைப்பருப்பு
• 10 Shallots / Small Onion / சின்ன வெங்காயம்
• 5 to 6 Green Chilli / பச்சைமிளகாய்
• 5 to 6 Flakes Garlic / பூண்டு
• 2 Tomato / தக்காளி
• 1 Small Piece Tamarind / புளி
• 1 tbsp Grated coconut / துருவிய தேங்காய்
• Salt / உப்பு As Required
• 1 tbsp Oil / எண்ணெய்

To Temper

• 2 tsp Oil / எண்ணெய்
• 1 tsp Mustard Seeds / கடுகு
• ½ tsp Urad Dal / உளுத்தம்பருப்பு
• 1 Red Chilli / வரமிளகாய்
• 1 sprig Curry Leaves / கருவேப்பில்லை
• 1 Generous Pinch Hing / பெருங்காயம்

Instructions

1. First, measure and keep all the ingredients ready. Peel the skin of small onion and garlic. Then, chop the tomato, slit the green chilli and clean the coriander leaves.
2. Heat 1 tbsp of oil in a pan, add urad dal, chana dal, then fry till golden colour and keep aside.
3. Add the shallots, garlic flakes, green chilli and saute till translucent. Then, add the tomato and saute till mushy. Also, add the tamarind piece.
4. Switch off the flame, then add the coriander leaves, grated coconut and give a quick stir.
5. Once it cools down, transfer it to a mixer. Then, add required salt and grind everything to a smooth or coarse paste. If needed add very little water while grinding, as the water content in the tomato is enough for grinding.
6. Transfer the chutney to a bowl. Heat 2 tsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal and curry leaves.

7. Sprinkle hing, then add the red chilli and tadka it. Pour the tempered ingredients over the chutney and mix well.

   Serve this Tomato Coriander Chutney with Ragi Adai.

Recipe Video

Recipe Notes

Tips for Coriander Chutney with Tomato

1. Green chilli can be replaced with red chilli also.
2. Adjust green chilli as per your spice level for this Tomato Coriander chutney.
3. Garlic can be replaced with a small piece of ginger. But don't use both at the same time.
4.  Shallots can be replaced with 1 regular onion. But shallots lend more taste.
5. Use fresh and tender coriander leaves for a tasty chutney.
6. If you want the chutney to be more on the greener side reduce the tomato and increase the coriander leaves.
7. If you skip coconut, this chutney stays good for 1 week under refrigeration.
8. This chutney can be used as a spread for sandwich also.
9. For more flavour, use jeera for tempering.
10. Don't skip tamarind as it enhances the taste and gives little tanginess to the Coriander Chutney with tomato.

Coriander Chutney with Tomato

Method for Tomato Coriander Chutney Recipe

1. First, measure and keep all the ingredients ready. Peel the skin of small onion and garlic. Then, chop the tomato, slit the green chilli and clean the coriander leaves.

2. Heat 1 tbsp of oil in a pan, add urad dal, chana dal, then fry till golden colour and keep aside.

3. Add the shallots, garlic flakes, green chilli and saute till translucent. Then, add the tomato and saute till mushy. Also, add the tamarind piece.

4. Switch off the flame, then add the coriander leaves, grated coconut and give a quick stir.

5. Once it cools down, transfer it to a mixer. Then, add required salt and grind everything to a smooth or coarse paste. If needed add very little water while grinding, as the water content in the tomato is enough for grinding.

6. Transfer the chutney to a bowl. Heat 2 tsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal and curry leaves.

7. Sprinkle hing, then add the red chilli and tadka it. Pour the tempered ingredients over the chutney and mix well.

Serve this Tomato Coriander Chutney with Ragi Adai.

Tomato Coriander Chutney Recipe