Saturday, December 10, 2016


#CorianderTomatoChutney [ #KothamalliThakkaliChutney ] : Is there anyone who doesn't like the aroma and taste of coriander leaf!!??!! #CorianderLeaves are used for garnishing most of the Indian cuisines for its flavor and attractive color. Generally, the leaves are used for garnishing a dish and other parts are discarded. But the stems of the coriander plants are also edible and can be used in the preparation of some of the recipes. Tender coriander stems can be used in lentil recipes and thick stems can be used in chutney recipes.
Remove roots of the coriander plant. Then wash coriander plant two or three times in water and keep over a cutting board or colander to drain the water completely. Microwave green chilly, small onion and garlic in a bowl adding little oil for half a minute at High. In the same bowl add tomato and 1/2 tsp of oil and again microwave at high for 1 minute or till the tomato pieces becomes soft. Cool it down and blend all the ingredients adding enough salt.

coriander tomato chutney

Ingredients :
1 cupCoriander leaves chopped
2 medium sizeTomato country variety
6 - 7Green chilly [ adjust ]
12 - 15Small onion peeled
2 clovesGarlic
1 TspLemon juice [ adjust ]
3/4 TspSalt
1 TspGingelly oil [ sesame oil ]

Method :
Take garlic, small onions and green chilly in a microwave safe bowl.
Add 1/4 Tsp of oil and mix well.
Microwave at high for half a minute.
Take out the bowl and add quartered tomato.
Add 1/2 Tsp of oil and mix well.
Microwave high for a minute or until tomato becomes soft.
Allow all microwaved ingredients to cool down.
After cooling them down to room temperature blend into a smooth paste adding coriander, lemon juice and salt.
Check salt and sourness.
Transfer into a serving bowl.
Sour n spicy coriander tomato chutney is ready.
Great accompaniment for appam, idli, dosai and kuzhi paniyaram.

coriander tomato chutney

Note :

  • Temper mustard seeds and curry leaves in 1 Tsp of hot gingelly oil [ sesame oil ]. Pour over the chutney.
  • Adjust green chilly and lemon juice according to your taste.
  • If microwave is not there, saute all the ingredients in a kadai adding oil.
  • Serve a tsp of chutney and pour one or two tsp of gingelly oil over it. Now relish with your favorite breakfast.

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