Tomato-Coriander chutney

Simple and tasty Coriander-Tomato chutney which is a perfect combination for Idly-Dosa and also paratha's. I have used mustard and urad dal along with dried green chillies for the chutney as well as for tempering to add that extra taste. Lets dive right in and start making this spicy-tangy chutney. Step by step photos are given below

Ingredients: 

• 1 tsp oil(coconut or sunflower)**
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1 Tomato chopped
• 1 onion small chopped 
• 5 shallots cleaned 
• Green chillies- 2 finely chopped 
• 2 Dried red chilli
• Garlic- 4 pods roughly 
• Ginger-1/2 inch chopped roughly (optional)
• Coriander leaf- handful chopped
• Salt- as per taste

For seasoning/Tempering : 

• Oil- 3 tsp (sunflower or coconut oil) 
• Dried red chilli- 3
• 1 Curry leaf
• Mustard seeds- 1/2 tsp
• Urad dal- 1/2 Tbsp

Method: 

1. Chop tomato, onions & shallots in to medium size pieces and keep aside
2. Clean the garlic, ginger and coriander leaves and set aside
3. Add 1/2 tsp oil into a pan and splutter mustard seeds and add urad dal into it. 
4. Add red chilli to this and saute till the urad dal turns a little brown 
5. Add in the chopped ginger- garlic. Fry them for 1 min
6. And then add the onions and salt. Saute till onions are translucent 
7. Add tomatoes into it along with coriander leaves and mix well. 
8. Check for seasoning at this stage and add more salt if necessary. I also add 1/2 tsp Kashmiri chilli powder for some colour at this stage. Its optional
9. Cover and cook this mix till all the tomatoes turn mushy and well cooked 
10. Once cooked keep aside for cooling 
11. Once the mix is completely cool, add the entire mix and grind it to paste
12. You can add this paste to 1 tsp of oil and cook again for that added flavour. This step is optional and can be completely avoided 
13. For tempering or tadka, add oil in same pan and add in the mustard, urad dal along with some dried chillies and curry leaf. Saute it well for 2 mins and add in the chutney and give it a good mix. 
14. Switch off the flame and serve with dosa or idly or even with paratha's 

Notes: 

• You can add the mustard-urad-red chilli fry along with little bit of tomato mix and grind it first. then add rest of it to ensure proper grinding 
• This is little spicy as we add red and green chillies both. You can avoid green chillies if you wanna make it a little less spicier. 
• I used coconut oil. You can use any oil of your choice 
• If you don't like ginger and garlic , you can avoid them 
• You can add mint leaves instead of coriander if you like to
• I used the long dry red chilli , you can use the spicier round ones too
• You can add a pinch of Kashmiri red chilli powder if you wish to for that bright red colour. Again this is optional
• This can be served well with paratha's , idly or dosa .

You can check other breakfast recipes here.

Hope you will try this and do write in the comment section how it turned out for you. Do share images and      if you happen to make this do tag me on Instagram and pin it on Pinterest 

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