Coriander Tomato Chutney
Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.
Ingredientsfor 4 servings
- 4 tbsp Coriander leaves — chopped
- 4 Nos, Onions
- 1 No, Tomato
- 3 Or Garlic
- 3 nos Green chilly
- Salt, to taste
- 2 tsp Coconut oil
Preparation
Step 1
Set a pan on the stove heat oil, then put all the ingredients and sort for 2 minutes in low heat.
Step 2
Then take it off the heat.
Step 3
Cool the mixture and grind it in a mixer grinder without adding water.
Step 4
Coriander chutney is ready. Good with dosa, idli, and chappathi.
Tip
Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.
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