Sunday, 12 August 2012

Coriander Tomato Chutney

This is a very popular chutney, part of every South Indian household cuisine.Thanks to my dear friend Sangeetha from whom I learnt this.

Shelf Life: 1-2 days, if referigerated
  • Fresh Coriander leaves: 1 small bunch (~7-8 springs)  (Washed properly)
  • Tomato: 2 (chopped)
  • Onion: 1 (chopped)
  • Ginger: 1 piece (medium) (chopped)
  • Garlic: 3-4 cloves (chopped)
  • Fresh Coconut pieces (chopped/ grated): 1/4 cup 
  • Salt: to taste
  • Green chilli: 1 (chopped)
  • Mustard seeds: 1 tsp
  • Curry leaves: a few
  • Oil: 1 tbsp


  1. Heat oil in pan. Add mustard seeds. Let them splutter. Add curry leaves.
  2. Add garlic, ginger, onion, salt and green chilli. Cook for 1-2 mins. Add coconut. Cook for 2-3 mins.
  3. Add tomatoes. Cook for 5-6 mins till tomatoes become soft.
  4. Add coriander leaves.Cook for a minute.
  5.  Turn off the gas and let it cool.
  6. Grind this mixture to form a smooth chutney.
  7. Ready to serve with Appam, Dosa, Idli, Uthapam

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