Tomato – coriander Chutney


Tomato - coriander chutney1



1. Tomato – 3 small, chopped

2. Oil – 2 tsp

3. Cumin seeds – 1/4 tsp

   Urad dal – 2 tsp

4. Green chilies – 4, finely chopped

    Coriander leaves / cilantro – 1/2 cup, chopped

    Mint leaves – 10

5. Sugar / jaggery – 1 – 2 pinches (optional, to balance the flavors)

6. Salt – To taste

To season

7. Oil – 1 tsp

8. Mustard seeds – 1/4 tsp

    Urad dal – 1/4 tsp

    Curry leaves – 3


1. Heat 2 tsp oil in a pan. Splutter cumin seeds and fry urad dal until golden brown. Add tomatoes, green chilies, salt and cook for 5 – 7 minutes until tomato gets mashed up. Add coriander leaves, mint leaves and cook for 2 minutes. Switch off. Set aside to cool. Grind to a fine paste and transfer to a small bowl. Add a pinch of sugar and mix well.

2. Heat 1 tsp oil in a small pan. Splutter mustard seeds and fry urad dal until golden. Pour over the prepared chutney. Serve with idli/ dosa/ vada etc.


You can also use this as a dip for grilled chicken/ paneer etc. In that case, avoid seasoning.

Recipe courtesy – Mithuna Sundhararaj

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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