While I was browsing through my blog the other day, I realized that I have posted only, one chutney recipe so far and that is the Peanut Chutney. Considering the fact that all at home are lovers of chutney and cannot have idly or dosa without it, only one posting of chutney is just not acceptable right! The moment I think chutney, my mind conjures up images of a scrumptious breakfast at the famous Sarvana Bhavan, where soft idlis and crisp dosas would be served with a colorful array of chutneys, red, white and green. How I wish I could have some right now!
Ok! Now let’s get to today’s recipe, which is simple, yet tasty, tangy and flavorful chutney.
What you’ll need
- Fresh Coriander Leaves – 1 big bunch
- Onion – 1 Medium
- Tomato – 3 to 4 Medium
- Tamarind Paste – ½ to 1 tsp (optional)
- Red Chilly – 1 or 2 (According to taste)
- Cumin Seeds – 1 tsp
- Oil – 2 tsp
- Salt to taste
Method
- Wash and rinse the coriander leaves well. Finely chop the leaves and tender stem.
- Peel and roughly chop onions. Wash and chop tomatoes.
- Heat a Kadai with oil. Once hot, add Cumin seeds. Next add the red chilly.
- Now add the chopped onions and sauté well.
- After the onions are fried well, remove from heat and add the chopped tomatoes in the same kadai.
- Add a pinch of salt, this helps the tomatoes to cook faster. Once they turn mushy and the moisture is absorbed, switch off heat and add the coriander leaves. Let this cool.
- Grind everything together adding the tamarind paste and salt, without adding any water.
The chutney can be served with Idly, Dosa or even chapathis. You could even use it as a spread for sandwiches.
Linking this to Julie’s Cilantro and Cumin, Let’s Cook – Greens, Gimme Green, CC - Vegan Diet, Only South Indian
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