Tomato Coriander Chutney | Chutney for Idli Dosa

One simple homemade chutney — but the flavour is next level. 😍

The secret is two ingredients that most tomato chutney recipes don’t use — dry roasted dhaniya (coriander seeds) and white ellu (white sesame seeds) ground separately and added to the chutney base. That combination with tomatoes, garlic and tamarind creates something so comforting and so deeply flavourful that you’ll want to make it every single day.

Perfect with idli and dosa — obviously. But if you’re like me and you’re a rice lover — this chutney goes with hot rice too. I eat rice with any chutney or thogayal and this one is no exception. 😄🍚🤍

Amma’s recipes always have that one extra step that makes all the difference. This is one of those recipes. Simple ingredients, one special technique and the result is absolutely incredible. 🤍

Why This Chutney is so good

✨ Dry roasted dhaniya and white ellu — this is the secret! Roasted and ground separately they add a nutty deep flavour that transforms this chutney completely.

🍅 5 tomatoes — generous tomatoes give a rich tangy base that’s bold and beautiful.

🧄 Garlic — adds that punchy depth that makes this chutney so addictive!

🌿 Coriander leaves — fresh coriander added while cooking gives a beautiful herby freshness.

🫙 Small piece of tamarind — just enough tang to balance everything perfectly.

🥞 Perfect for idli and dosa — the classic South Indian combination! 🤍

🍚 Goes with rice too — because why not! 😄

How to Make Tomato Coriander Chutney

This chutney is made in two steps — the dry roasted powder and the cooked chutney base. Both are simple and together they create something truly special.

Start by dry roasting the dhaniya (coriander seeds) and white ellu (white sesame seeds) separately in a pan on low flame. Roast each one well until fragrant and lightly golden — don’t burn! Let them cool completely and grind separately into a fine powder. Keep aside.

Now in a pan heat oil. Add mustard seeds and let them splutter. Add urad dal and channa dal — fry until golden. Add garlic pods and sliced onions. Fry everything really really well until golden and caramelised. 😍🔥

Add the chopped tomatoes, a little turmeric powder, a very small piece of tamarind, a handful of coriander leaves and salt. Cook everything together until the tomatoes are completely soft and everything is nicely fried — don’t rush this step! Let the tomatoes cook down completely and the whole mixture comes together beautifully.

Now add the ground dhaniya and ellu powder and fry again for a minute — this blooms the roasted spices into the chutney base and takes the flavour to a completely different level! 😍

Switch off the flame and let everything cool completely.

Grind everything together into a smooth chutney.

Serve with hot idli, crispy dosa or mix with hot rice! 🤍🔥

Simple homemade chutney — but the flavour is sooo good! 😍

Pro Tips for the Best Tomato Coriander Chutney

• Dry roast dhaniya and ellu separately — each ingredient has a different roasting time. Roasting separately ensures both are perfectly done without burning either.
• Cool before grinding the powder — let the roasted ingredients cool completely before grinding for better texture and colour.
• Fry everything really well — onions, garlic and tomatoes all need to be properly cooked and caramelised. This is the flavour base of the chutney — don’t rush!
• Add ground powder and fry for a minute — this step blooms the roasted spices into the hot chutney base and gives an incredible depth of flavour. Don’t skip!
• Cool completely before grinding — grinding hot chutney changes the colour and texture. Always cool before grinding for the best result.

What to Serve With Tomato Coriander Chutney

The classic South Indian combination:

🥞 Soft idli — perfect! 🤍
🥞 Crispy dosa
🥞 Uthappam
🥞 Pongal
🍚 Hot rice — because why not! 😄

I am a rice lover and I eat this chutney with hot rice without hesitation. Mix it in, add a little ghee and it’s one of the most satisfying simple meals you can have. 🍚🤍

That’s the beauty of a good chutney — it goes with everything!

Frequently Asked Questions

What is white ellu?
White ellu is white sesame seeds — small white seeds with a nutty flavour that when dry roasted and ground add incredible depth to chutneys and podis. Available in all Indian grocery stores and supermarkets.

Why dry roast dhaniya and ellu separately?
Both ingredients have different roasting times and temperatures. Roasting separately ensures each one is perfectly done — the dhaniya gets fragrant and golden while the ellu pops and turns nutty without burning. Combined they create an incredible flavour!

Can I skip the ellu?
The white ellu gives this chutney its unique nutty character. You can reduce the quantity but try not to skip it entirely — it really does make a difference to the flavour!

Can I use this chutney for rice?
Absolutely! I do it all the time. 😄 Mix with hot rice and a little ghee — simple and incredibly satisfying! 🍚

A Note From My Kitchen 🤍

Amma’s chutneys always have that one extra step that makes all the difference. With this one it’s the dry roasted dhaniya and ellu ground separately and added to the base.

Such a simple addition. Such a big difference. 🤍

That’s what 12 years of watching Amma cook has taught me — it’s never about fancy ingredients. It’s about technique, patience and that one small step that elevates everything.

Make this chutney this weekend with fresh idli or dosa. And if you’re a rice lover like me — try it with hot rice too with ghee

You won’t regret it. 😄🤍

Tried This Recipe?

Leave a comment below — did you have it with idli, dosa or rice? 😊🤍

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Love chutneys? Check out my No Coconut Onion Chutney — bold, flavourful and ready in 10 minutes! https://homebites365.in/no-coconut-chutney-onion-chutney-10-minutes/