Cilantro is washed, chopped and fried in oil till it wilts. It is then cooked with tomato and ground into smooth paste along with other spices. The cilantro tomato chutney can be served with steamed rice or with idly, dosa etc…
Makes: around a Cup of Cilantro Tomato Chuntey.
Cilantro 2 Cups Packed
Tamarind 1 inch Piece
Green Chiles 1 – 2
Salt to taste
Chana Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps
Method of preparation:
Wash, chop off hard stems and roughly chop cilantro leaves.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, remove a tsp of the tempering onto bowl.
Then add chopped green chiles and cilantro.
Fry till cilantro wilt, add chopped tomato and salt.
Cook till tomato softens and remove from heat.
Cool the ingredients to room temperature and grind it into smooth paste.
Remove the ground cilantro chutney onto a bowl.
Garnish with reserved tempering and serve cilantro tomato chutney with idly, dosa etc…
Notes: Make sure to cook the cilantro well.
Suggestions: Make sure tamarind piece softens in the pan, else soak the tamarind in few tbsps of warm warm before adding to the pan.
Variations: You can also check other cilantro / coriander leaves recipes here.
Other Names: Cilantro Tomato Chuntey, KothimeraTomato Chuntey, Coriander Leaves Chutney.