Chutneys are an important part of south Indian cuisine. There are different varieties of chutneys in a typical south Indian meal. This tomato chutney is instant side dish made of tomatoes, garlic, onions with a dominating flavor of coriander seeds. I learnt this recipe in Bangalore and this is a true savior when you want to add that extra zing to your boring dal rice meals.

This chutney tastes well with the sour Indian tomatoes. If the tomatoes you are using are not too sour, you can add lime juice as per taste. Cook this chutney of slow flame throughout and keep mixing in between. Coriander powder tends to burn soon so it’s important to keep the flame low. This chutney tastes well with hot rice and a generous dollop of ghee. This goes well with hot puris too.

 Ingredients

• 4 red tomatoes
• 5 cloves garlic
• 1 onion chopped
• 2 tbsp coriander powder
• 1tbsp red chilli powder
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dry red chillies
• 1 tbsp oil
• 10-12 curry leaves

Recipes

Heat oil in a thick bottomed pan. Add cumin and mustard seeds. Once the seeds splutter, add curry leaves and dry red chillies. Add garlic and let it brown. Add onions and fry for 1-2 mins till they are translucent. Add the coriander powder and sauté for 1-2 mins till there is aroma of coriander. Add tomatoes, salt, turmeric and red chilli powder.

Cook on slow flame stirring occasionally for 5-7 minutes till the tomatoes are pulpy. Use back of a flat cooking spoon to mash tomatoes. Cook till the tomatoes become mushy and oil separates. Serve with hot rice and ghee.