TOMATO & CORIANDER CHUTNEY

  
      This Tomato & Coriander Chutney is a simple, easy to cook and all the more aromatic Chutney which goes along with Idli, Dosa, Uthappam, Paniyaram etc., This is a recipe which I adapted from the YouTube Channel - "Recipes in my Way".  My husband who came across this video said, the Chutney looks good and asked me to give it a try.
     Along with Sautéed Onions, Garlic, Tomato and Coriander leaves, the recipe calls for adding dry roasted & coarsely ground Coriander Seeds and White Sesame Seeds. It was the first time I was adding Sesame Seeds in any chutney. The cook insists upon adding this dry Roasted White Sesame Seeds in the chutney. Absolutely this particular ingredient adds a wonderful aroma to this Tomato Coriander Chutney.  The Chutney is equally spicy, tangy and has a wonderful flavour from the ingredients added into it.

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 5
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes


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HOW TO COOK TOMATO & CORIANDER CHUTNEY

INGREDIENTS :

To Dry Roast & Grind :

Coriander Seeds - 2 Tablespoons
White Sesame Seeds - 2 Tablespoons

For Tomato & Coriander Chutney :

Oil - 2 Teaspoons
Mustards Seeds - 1//2 Teaspoon
Black Gram Dhal/Urad Dhal - 1 Tablespoon
Bengal Gram Dhal - 1 Tablespoon
Dry Red Chillies - 5 Nos.
Garlic - 10 Cloves
Onion - 1 No
Tomato - 5 Nos.
Tamarind - 1/2 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Coriander Leaves - 2 Cups
Salt - To Taste

METHOD:

To Dry Roast & Grind :

• Dry Roast Coriander Seeds on medium-low flame until aromatic.
• Add White Sesame Seeds and dry roast it on a very low flame until the seeds splutter.
• Care should be taken while roasting the above ingredients.
• Dry roast the ingredients on a low flame.
• Do not burn the ingredients.  
• The colour of the Sesame Seeds should be White/slightly yellow.
• If it browns or darkens, it will totally spoil the taste of the Chutney.
• Cool the dry roasted ingredients and grind it into a coarse powder.
• While grinding the ingredients, grind it in quick brief movements.
• Whisk the mixer for few seconds, switch it off and then again follow the suit until the ingredients are ground in a coarse mixture,
• If you grind it in swift continuous movements, the oil from the Sesame Seeds may make the mixture into a paste.
• Keep the ingredients aside.

For Tomato & Coriander Chutney :

• Heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• The Dhals should turn into a golden yellow colour.
• Do not burn the ingredients which will alter the taste of the chutney.
• Add Dry Red Chillies and fry until it fluffs up.
• Sauté Garlic Cloves along with the above ingredients until aromatic.
• Add chopped Onions and sauté until onions turn translucent.
• Add chopped Tomatoes along with a dash of Tamarind.
• Sprinkle 1/2 a Teaspoon of Salt and sauté it for a while on a medium flame.
• Add salt and give a quick stir.
• Lower the flame, cover and cook for about 5 minutes or until the tomatoes are well cooked.
• Add finely chopped Coriander Leaves to the above and cook for few seconds(until it wilts).
• Add the coarsely ground mixture and give a quick stir.
• Allow the Tomato & Coriander Chutney mixture to cool.
• Grind the ingredients to a smooth paste.
• Serve Tomato & Coriander Chutney along with Idli, Dosa, Uthappam, Paniyaram etc.,

NOTES :

• Adjust the number of Dry Red Chillies to suit your spice level.
• I have used normal Tomatoes in the recipes which are not tangy.
• So I added a dash of Tamarind for the required tanginess in this Chutney.
• If you are using Local Tomatoes/Nattu Thakkali can skip adding Tamarind or adjust accordingly.
• Dry roast the Coriander Seeds and Sesame Seeds on a low flame.
• Do not burn the ingredients.  
• The colour of the Sesame Seeds should be White/slightly yellow.
• If it browns or darkens, it will totally spoil the taste of the Chutney.
• Cool the dry roasted ingredients and grind it into a coarse powder.