Thursday, July 1, 2010

Tomato kothimeera pachadi/Tomato and coriander chutney/Tomato dhania chutney

Tomato Dhania chutney is a cool and spicy recipe. Almost the fag end of summer in India while we here are still burning under the sun. So this recipe cools the system in summer and is a spicy one for the rainy season.

Thank you Suma for the recipe.

Preparation time: 20-30 mins

Serves: 4


Tomatoes 6
Coriander (Dhania/kotimeera) 1 bunch
Refined cooking oil 4tsp
Mustard powder (Aavapodi) 1tsp
Cumin powder (jeera powder) 1tsp
Redchilli powder 1tsp
Pinch of turmeric
Salt to taste


Wash and cut the tomatoes and coriander.

Boil the diced tomatoes and the chopped coriander, a pinch of salt and turmeric on medium heat for around 10 mins. Set aside to cool

Once at room temperature grind to smooth paste.

Heat 4 tsp oil. Add the above ground paste, a tsp each of mustard powder, cumin powder and red chilli powder. Keep stirring till the oil separates on all the sides and the chutney has thickened to the required consistency. (This will depend on what the chutney is going to supplement).

Tomato dhania chutney goes well with rice or any of the Indian bread. It is also a fresh supplement for yummy pakoras and a quick sandwich spread. It is also an easy home made salad dressing. If stored in the refrigerator, it shall last for around 2-3 days.

If the sun is smiling at you, have the chutney with curd rice and if you are smiling at the rain, have it with some yummy bhajiyas and hot tea.

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