Ingredients

• Cilantro (Kothmir) - 1 bunch
• Tomatoes - 3-4
• Onions - Just a quarter of an onion will be enough
• Garlic - 2-3 cloves
• Ginger - small piece
• Green Chillies 2- 3
• Turmeric - little more than a pinch
• Mustard seeds (Rai), akka Lal Mirch (dried red chillies), Curry Leaves for seasoning.
• Salt to taste.

How to Make Tomato-Cilantro Chutney

• Grind cilantro, tomatoes, onion, garlic, ginger, green chillies to a fine paste with salt and turmeric.
• Heat oil in a kadai or any vessel and put the seasoning.
• When the mustard seeds sputters, add the grounded paste and mix well.
• Close the lid, cook it till all the water evaporates and it forms a thick paste.
• Stir the chutney occasionally. Check for salt and add more if need be.
• One thing to remember is that when the paste starts boiling, it starts splashing the liquid everywhere. So make sure that the vessel is covered properly with a lid.
• Stir the chutney every now and then. Close the vessel again. Do this till the whole water dries up & the chutney becomes thick like a lump.
• You can store this chutney in an airtight box and keep it in the fridge. You can use this with dosas, idlis, chapattis and even rice.