Tomato Cilantro Chutney
Ingredients
Seasoning specially if you are serving a day or two later, use fresh seasoning to garnish on top priorto serving.
- 1 or 2 red chillies
- 8 or 10 curry leaves
- 1 tsp mustard seeds
- ½ tsp chana dal
- ½ tsp urad dal
- ½ tsp jeera
- ¼ tsp hing
To grind in to the chutney
- 6 or 7 red chilies
- 3 tbsp chana dal
- 2 tbsp urad dal
- 1 tbsp jeera
- 2 bunches chopped coriander (120g)
- ¾ kg tomatoes(750g)
- 1 tsp turmeric powder
Instructions
- In microwave, put the cut tomatoes and cilantro with salt, turmeric powder and jaggery and cook on high for 8 minutes. (microwave performances vary).Get the masala seasoning ready while this is cooking.While it is cooking, put a pan on the stove with 3 tbs oil. when hot put red chilies and chanadal, few seconds later put urad dal (chanadal takes slightly longer to fry) jeera and hing.If you are not one that likes to use microwave, save some seasoning in a bowl and use the same pan to cook tomatoes for about 8-10mmintes with salt and jaggery. Then add cilantro and cook together for another 10 minutes.Now blend the cooked tomato/cilantro with the seasoning.
Notes
When Time Matters:
In microwave, put the cut tomatoes and cilantro with salt, turmeric powder and and jaggery and cook on high for 6- 8 minutes. (microwave performances vary).
Get the masala seasoning ready while this is cooking.
Save a spoonful of some seasoning with 1-2 red chilies and curry leaves for garnishing on the top.
When Only plant-based food matters (Vegan):
This is Vegan
With what to serve:
Goes great with Idli, dosa, vada, white rice, chapati
Tips:
If you are serving a day or two later, you can put fresh seasoning on top to garnish.
This tastes great whether you cook in the microwave or on the stove.
Surely everyone will ask for this recipe as all my friends do!