Learn how to make simple and quick Tomato Coriander Chutney recipe with detailed step by step pictures. Andhra style Tomato Kothimeera Chutney recipe for idli dosa – easy side dish for South Indian breakfast.
Chutneys are hot favorites at our home and we make different varieties, combinations – the enthusiasm comes from my Amma, who can turn anything and everything into a delicious chutney. I have shared more chutney recipes and side dish recipes for breakfast, as we love them here. The recent addition to our chutney repertoire is this most simple, but delicious Andhra Style Tomato Coriander Chutney. It goes really well with idli, dosa or even chapati. It’s simple and quick enough to make a large batch and keeps well too when refrigerated.
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Ingredients
Tomatoes that are juicy, red and ripe is the main ingredient for this Andhra style Tomato Kothimeera Chutney recipe. Country tomatoes are better than the hybrid ones, as they are more tangy & juicy – apt for making the chutney.
Green Coriander or Cilantro is the other main ingredient for making this recipe and we don’t even have to cook it. It is blended with the cooked tomatoes, making the tomato coriander chutney punchy & fresh.
Dried Red Chillies and Green Chillies are used to spice the chutney, both roasted and cooked along with tomatoes.
Tamarind Extract is yet another important ingredient that gives an oomph to the chutney and keeps it well preserved, when stored for more than a few days.
Jaggery Powder adds a tinge of sweetness to an otherwise tangy chutney, balancing the flavors.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a heavy bottom pan heat 1 teaspoon oil and add 3 dried red chillies – fry for a minute.
Add 6 medium ripe tomatoes chopped and 1 green chilli chopped. Cook for a minute.
Next add ¼ teaspoon turmeric powder and salt as needed for the chutney.
Mix well and cook covered for 7-8 minutes on low flame. The tomatoes should be stewed. Remove from heat and let the mixture cool down.
Add the mixture to the blender along with 1 teaspoon jaggery powder, ¼ teaspoon thick tamarind extract/concentrate. Add ¼ cup fresh coriander leaves.
Blend until the chutney is smooth. Remove onto a bowl.
In a small pan heat 2 teaspoon oil. Add 1 dried red chilli, ½ teaspoon mustard seeds and ⅛ teaspoon fenugreek/methi seeds. As they splutter, add ¼ teaspoon asafoetida and 1 sprig of fresh curry leaves. Add it immediately to the chutney. Mix well.
Serve with idli, dosa or any breakfast of your choice. Keep Tomato Coriander Chutney refrigerated in an airtight container for upto 5 days.
Recipe Notes
- Adjust the number of green chillies and red chillies depending on your spice preferences.
- It is optional to use jaggery for sweetness, but it will balance out the flavors in the chutney.
- The chutney tastes much better on resting for a few hours, as the fenugreek and jaggery and coriander flavors are incorporated into the chutney better.
- To increase the shelf life further, add 1-2 teaspoon extra oil to the tempering. Chutney tastes better when the oil floats on top.
Top Tip
Using country tomatoes that are red, ripe and juicy yields the best Tomato Coriander Chutney, flavor-wise. If you don’t get tangy tomatoes, increase the quantity of tamarind extract to balance the flavors.
It is important to cook the tomatoes until all the juices are cooked through, as it enhances the flavor of the chutney.
It is not recommended to cook the green coriander leaves as they lose out the freshness. Just add it to the chutney mixture before blending.
This tomato coriander chutney should be smoothly ground, for best taste. Make sure to use a bigger sized blender jar as the chutney can spill while grinding.
Substitutions & Variations
Jaggery is optional for this tomato kothimeera chutney recipe but it makes the chutney taste better. It can also be substituted with sugar.
Adjust the number of dried red chillies and green chillies depending on the spice preferences and how hot the chutney should be.
Storage & Serving Suggestions
Tomato Coriander Chutney tastes the best with idli, dosa or any South Indian breakfast. It can also be served as a side dish for chapati, paratha or rotis too. The chutney tastes better as it ages and after resting for a few hours. So, this chutney stores well for over 5 days when refrigerated in an air tight container.
More Chutney Recipes
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Tomato Coriander Chutney | Easy Tomato Kothimeera Chutney
Equipment
- Heavy Bottom Pan
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Chutney –
- 6 Tomatoes Ripe & Juicy
- ¼ cup Coriander Leaves
- 3 Dried Red Chillies
- 1 Green Chilli
- ¼ teaspoon Tamarind Extract/Concentrate
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Jaggery Powder
- 1 teaspoon Oil
- Salt as needed
For Tempering –
- 2 teaspoon Oil
- ½ teaspoon Mustard Seeds
- â…› teaspoon Fenugreek Seeds/Methi
- ¼ teaspoon Asafoetida
- 1 Dried Red Chilli
- 1 Sprig Curry Leaves
Instructions
- In a heavy bottom pan heat 1 teaspoon oil and add 3 dried red chillies – fry for a minute.
- Add 6 medium ripe tomatoes chopped and 1 green chilli chopped.
- Next add ¼ teaspoon turmeric powder and salt as needed for the chutney.
- Mix well and cook covered for 7-8 minutes on low flame. The tomatoes should be stewed. Remove from heat and let the mixture cool down.
- Add the mixture to the blender along with 1 teaspoon jaggery powder, ¼ teaspoon thick tamarind extract/concentrate. Add ¼ cup fresh coriander leaves.
- Blend until the chutney is smooth. Remove onto a bowl.
- In a small pan heat 2 teaspoon oil. Add 1 dried red chilli, ½ teaspoon mustard seeds and ⅛ teaspoon fenugreek/methi seeds. As they splutter, add ¼ teaspoon asafoetida and 1 sprig of fresh curry leaves. Add it immediately to the chutney. Mix well.
- Serve with idli, dosa or any breakfast of your choice. Keep refrigerated in an airtight container for upto 5 days.
Notes
- Adjust the number of green chillies and red chillies depending on your spice preferences.
- It is optional to use jaggery for sweetness, but it will balance out the flavors in the chutney.
- The chutney tastes much better on resting for a few hours, as the fenugreek and jaggery and coriander flavors are incorporated into the chutney better.
- To increase the shelf life further, add 1-2 teaspoon extra oil to the tempering. Chutney tastes better when the oil floats on top.
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