Name: Coriander Chutney recipe by Reena Andavarapu at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: Coriander - a big bunch; Tomatoes - 4 large; Red chillies - 10 to 11; Whole dhania - 1 tablespoon; Salt to taste; Oil

ABOUT Coriander Chutney RECIPE

This is one unique recipe made with tomatoes as a main ingredient and is unique also because the method and ingredients is the way my mother makes it. Eaten with rice. Can also have it with medu wadas and dosas. Absolutely tasty combination.

Instructions

Clean and wash coriander.
Wash and chop tomatoes and keep aside.
Now take a pan and dry roast the red chillies.
Remove and keep aside. Now dry roast the whole dhania.
Keep aside to cool.
Now add around 1 tablespoon oil to the pan.
Add the washed coriander.
Stir fry on a medium flame just till it shrinks.
Now you can remove and keep aside to cool.
Add the chopped tomatoes to the same oil and sprinkle salt over.
Cook till the juice dries up and tomatoes are mushy.
Remove and keep aside to cool.
While the tomatoes are cooking you can grind the red chillies and coriander to a fine powder.
Now to this powder, first add the coriander and pulse once or twice.
Now add the tomatoes to it and grind till smooth.
Take a pan add some oil.
Transfer this ground paste to it.
Stir on low to medium flame for 2 to 3 minutes.
Now transfer to a cup.
No need of tempering this chutney.
The taste is all there captured within. Have it with steaming hot rice. My favourite combination.

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