TomatoCoriander Chutney Recipe YouTube

Cover the pan with a lid and let it cook until the tomatoes are soft and mushy. Open the lid and add chopped coriander leaves or cilantro to the cooked tomato-onion mixture. Mix and cook for a minute. No need to cook longer. Turn off the flame and let it cool completely. Transfer the cooled mixture to a jar or blender.

Coriander Tomato Chutney Recipe (Dhaniya Chutney) Green Chutney

3-4 garlic cloves. 1 small piece of ginger around an inch. 1 cup coriander leaves. 15-20 fresh mint leaves You can also use ½ a teaspoon of dry mint powder. 2-3 green chilies. ½ teaspoon cumin seeds. ⅛ teaspoon sugar. Salt as per taste. 1 teaspoon lime juice adjust as per your taste and the sourness of tomatoes you are using.

Tomato Coriander Chutney YouTube

Directions. Chop the tomatoes into big pieces. In a pan add one teaspoon oil and fry Urad dhal till it turns slightly red. Add green chillies and fry for a while. Then add tamarind and fry that too for a second. Then add chopped tomatoes and asafoetida powder and fry for two to three minutes on a low flame.

Tomato Cilantro Chutney Recipe Coriander chutney, Cilantro chutney

Tomato-Coriander chutney March 24, 2020 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.

Green Coriander Coconut Chutney Recipe by Archana's Kitchen

Make Cilantro Chutney. 4. To the blender jar, first add 3 tbsps roasted peanuts (or desiccated coconut or roasted chana dal), ½ teaspoon salt and 1½ teaspoon cumin powder or 2 teaspoons roasted cumin seeds. 5. Add 3 medium garlic cloves and 1 to 2 green chilies. You can start with lesser green chilies.

Tomato Coriander Chutney Recipe Live Laugh Love

2) Add all the ingredients into the blender (cilantro, peanuts, ginger, chilies, salt, sugar, black salt, chaat masala, and roasted cumin powder). 3) Freshly squeeze the lime or lemon juice. 4) Add little water. Don't add too much water, it makes the chutney runny. Start with little, blend and add more if needed.

Coriander Tomato Chutney Cook Click N Devour!!!

The tart sweetness of roasted cherry tomatoes and the freshness of coriander leaves come together in this lovely chutney. Garlic and dry red chilies give it that extra zing. Here's how to make cherry tomato and coriander chutney. You Need: Cherry tomatoes - 250 grams; Garlic - 8 cloves; Red chili flakes - 1/2 teaspoon (adjust to taste)


Wash Cilantro and roughly chop. Also roughly chop Green Onion, Red Onion and Tomatoes. 2. In a food Processor, add onions, tomatoes and green pepper. Pulse slowly while adding lemon juice. Now add cilantro and pulse on high till combined, slowly add olive oil and salt (to taste) while chopping. 3.

Vegetarian Recipes Yummy O Yummy

Pulse the food processor few times, till you start seeing a smooth paste (It will not be super smooth, but if you don't feel the tomato chunks in your mouth, it is done, check picture for consistency reference). Once done, transfer to a container and check salt. Add more salt if necessary.


Add table salt. Sauté till tomato ¾ th cooked not to mushy. Now add 2 handful of cleaned coriander leaves. cook for another few minutes on medium flame stirring in-between. Transfer in to plate and allow to cool. In a mixie jar add roasted seeds pulse grind without add any water.

My Favorite Recipes Collection Coriander Chutney (Cilantro Pesto)

How to make Coriander tomato chutney: Step1: In a Blender/grinder combine all the ingredients mentioned above. Blend it to a smooth paste. Check the seasoning and add salt and lemon juice if required as per your taste. Store it in a fridge for upto 2-3 days.Enjoy this tasty flavour with variety of snacks. Related.

Tomato Coriander Chutney YouTube

The tomatoes should be stewed. Remove from heat and let the mixture cool down. Add the mixture to the blender along with 1 teaspoon jaggery powder, ¼ teaspoon thick tamarind extract/concentrate. Add ¼ cup fresh coriander leaves. Blend until the chutney is smooth. Remove onto a bowl. In a small pan heat 2 teaspoon oil.

Tomato Coriander Chutney Tasty Kitchen A Happy Recipe Community!

2. In a pan add 1 tbsp. oil and put green chillies, cumin seeds and garlic cloves. 3. Roast for a while and transfer to a plate. Let all ingredients cool. 4. Add coriander leaves, cook for a while on low flame till they shrink in size and get cooked. 5. Put tomatoes, tamarind and ginger pieces.


1. First, in a blender or chutney grinder, combine 1 cup of chopped fresh coriander leaves (50 grams) ,1 teaspoon chopped ginger and 2 teaspoons chopped green chili. Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.

5 Minute Coriander Chutney Recipe Elizabeth Chloé

Chop the tomatoes and grind them to a smooth paste in a grinder / blender. 2 Medium Sized Tomatoes. Wash the coriander leaves. Remove around 2-3 inch from the edge of the stem. Add the rest of the leaves to the blender. 250 gm Coriander Leaves (Cilantro or Dhaniya) Add green chillies, ginger and garlic to the coriander leaves.

Quick Tomato Coriander Chutney YouTube

Put the cilantro leaves, tomato, garlic and green chillies in a blender and blend until you get a smooth puree. Add a little water (3-5 tablespoons only) to make the blending easier. Add the salt and pepper and squeeze in the lemon juice. Mix well. Serve with your favorite appetizer or snack.

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