Tomato-Cilantro Chutney

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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.