Red Chilli Chutney, a hot and spicy yet delicious chutney prepared from dry red chillies ...

Sweet and sour bitter gourd pickle is a delicious Indian recipe served as a side dish.310...

Urad Dal and Raw Mango Chutney is very simple and easy dish. An easy and healthy Andhra ...

Chutney made from raw papaya in south Indian style is one of the most had recipes....

This is a good combination of fresh coconut and raw mango. This chutney is made out of al...

Grated mango pickle is a tongue tickling sweet and sour mango pickle recipe which can be ...

Tomato With Mint & Coriander Chutney Recipe, ?Tameta Chutney, How To Make Tomato With Mint & Coriander Chutney Recipe

Name: TOMATO WITH MINT & CORIANDER CHUTNEY
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 6

It is a famous south Indian chutney combination of three ingredients goes well along with rice.

About Recipe

Tametokai pachadi, Takkali pazham karathuvaiyal, Toamaatar Chatni

(35 ratings)

1 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Tomatoes

Servings : 6 persons
Published date : February 27, 2019

Ingredients used in TOMATO WITH MINT & CORIANDER CHUTNEY
• Tomatoes - 250 grams.
• Cumin seeds - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Oil - 2 tablespoons.
• Tamarind pieces - 5 grams.
• Curry leaves - 2 springs.
• Green chilli - 5-6 numbers.
• Mint leaves - 1/2 cup.
• Coriander leaves - 1 cup.
• Salt - to taste.
• Mustard seeds - 1/2 tea spoon.
• Chana dal - 1 tea spoon.
• Red chillies - 3 numbers.
• Hing - 1 pinch.
Method:
Heat 1 tablespoon oil in a pan add cumin seeds when they splutter add urad dal saute it for a minute then add tamarind pieces, curry leaves, green chilies, mint leaves, coriander leaves saute it till leaves to be nicely fried. Then add tomato pieces and add required amount of water, salt, put the lid on and let it cook till tomatoes are tender, let it cool down then make it into a paste. For tempering heat oil in a pan add mustard seeds when they splutter add cumin seeds, chana dal, dry red chili, urad dal and allow it to turn slightly colored add hing switch off the flame and add curry leaves fry for few seconds. Serve with rice.