Thursday, March 31, 2011


Now as it is the season for tomatoes and as they are available in lump sum right time to make a tomato chutney and to this we can add the green leaves like coriander which is a real good combination..this chutney goes well with idli, dosa, pongal, and even steaming rice.  It is easy to make and tasty to eat.. 

Tomatoes 250 gm
Green chillies 6-7 (individual preference)
Coriander leaves 1 bunch
Tempering seeds
Methi 1/2 tsp
Mustard seeds 1 tsp
Urad dal/minapappu 1tsp
Mustard seeds/Avalu 1/2 tsp
Coriander seeds 1/2 tsp
chana dal/senagapappu 2 tsp
Jeera 1/2 tsp
Oil for frying
salt to taste
hing a bit

1. Wash the tomatoes well cut them into big pieces.  Take 1 tsp of oil in a pan/pressure cooker and put the tomato pieces and cook till 3 whistles if in a need to add water as the juice from tomatoes is sufficient..if cooking in a pan cook till tomatoes are soft and cool and keep aside.
2. In a pan take 1 tsp of oil and add slit green chillies and fry well and add the tempering seeds one by one..and fry well..after the seeds turn brown add washed and cut coriander leaves and fry for switch off and add hing to it and mix well.
3. Now powder the above mixture..if it coarsely ground add a few pieces of tomato that have been that we get a smooth add the remaining tomatoes and juice that oozed out of the tomatoes and add salt and grind again.
4. Now for tempering take 1 tsp oil..add mustard seeds, urad dal, jeera, red chilli (one or two), and curry leaves and fry well and put this tempering on the chutney and mix the tangy tomato chutney is ready to eat...can have it with idli, dosa, pongal, and even rice.

Note:  If you want you can use dry red chillies instead of green chillies.

This chutney goes to the following events
"Herbs & Flowers - Coriander" at krithiskitchen and 

 to Sanyukta of creativesanyukta
Cooking with Whole foods(Whole Fruits/Whole Vegetables)-TOMATO on behalf of Kiran of SAMUDHURA

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