Search Spicy Treats

Feb 19, 2011

Onion-Tomato-Coriander Chutney

  This is not exactly coriander chutney or onion chutney or tomato chutney ...all in one chutney,very aromatic and tastee chutney...always i m lazy to temper the i add mustard seeds while frying other ingredients and grind n use as such also i did the same separate tempering...with or without temper won't make any change in the taste...its additional only.Ok..lets c the recipe...

  1. Onion    1no. medium size(roughly chopped)
  2. Tomato    half  is enough (roughly chopped)
  3. coriander leaves    1/2 medium size bunch(use leaves only)
  4. Mint leaves      5-7 twigs
  5. Ginger     1/2'piece
  6. Garlic     1small clove
  7. Green chillies     5no.s
  8. Curry leaves    1twig
  9. Coconut      1 tbsp or few sliced pieces
  10. Mustard seeds      1/2 tsp
  11. Chana dal     2tsp
  12. Urad dal     2 tsp
  13. Moong dal       2tsp
  14. Oil    3tsp
  15. Salt     as needed.
  • Heat oil in a pan and add mustard seeds when pop add channa dal,urad dal,moong dal fry till golden brown.
  • Add ginger,green chillies ,garlic, curry leaves saute lightly and add onions and mint leaves.
  • Fry till onion get transparent.
  • Add chopped tomatoes fry for a minute and add coriander leaves.
  • Saute well and fry for 2-3 minutes.
  • After adding coriander leaves don't fry for long time ,bcoz it will give bitterness to the chutney.
  • Cool the ingredients and put it in blender.
  • First put coconut in the blender and run for few seconds ,after that add other ingredients along with salt.
  • With little water grind well but not too smooth fine paste,it should be little coarsely.
  • This chutney goes well with Idly,Dosa,Plain rice,Curd rice,Chappathi,Idiyappam also.

No comments:

Post a Comment

Thanks for Stopping by and leaving your lovely thoughts...Your few words means a lot to me.Hope you will Visit again!
Please note that any comments with separate links to any external websites or blog events or advertisements may not be published. Thanks for understanding the same.