Tomato-Coriander Chutney

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 7 - tomatoes
  • 1 - coriander leaves
  • 3 tbsp - oil
  • 6 - dry red chillies
  • 2 tbsp - urad dal
  • 1 tbsp - cooking oil
  • Salt to taste

How to Make Tomato-Coriander Chutney

  • Clean the tomatoes and cut coriander leaves.
  • Take a frying pan, pour 3 tbsp cooking oil and heat it on low flame.
  • When the oil gets warm, place the tomatoes and close it with a lid. Cook on low flame till tomatoes become soft.
  • After tomatoes are cooked, remove from fire and let them cool.
  • Take a small size kadai, pour 1 tbsp oil and add 2 tbsp urad dal. When the urad dal becomes golden brown, add to it the dry red chillies and fry for a minute, till the chillies become well coated in oil and turn red.
  • Let this mixture cool and then add it to the cooked tomatoes.
  • Take a mixer, pour tomatoes, fried chillies and urad dal, chopped coriander leaves. Grind it well with salt to form a nice smooth paste.