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(Kothmir) - 1 bunch
- Just a quarter of an
will be enough
- small piece
- little more than a pinch
(Rai), akka Lal Mirch (dried red chillies),
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.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.