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Tomato Coriander Chutney | Amma's Next Level Chutney

Amma's tomato coriander chutney with a special twist — dry roasted dhaniya and white ellu ground separately and added to a rich tomato garlic base. Simple homemade chutney but the flavour is next level! 😍 Perfect for idli, dosa and hot rice. One extra step that makes all the difference! 🔥🤍
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian, SOUTH INDIAN
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp dhaniya coriander seeds
  • 2 tbsp white ellu white sesame seeds
  • Oil as needed
  • 1 tsp mustard seeds
  • 1.5 tsp urad dal
  • 1.5 tsp channa dal
  • 5-6 garlic pods
  • 2 medium onions sliced
  • 5 tomatoes chopped
  • A little turmeric powder
  • A very small piece of tamarind
  • A handful of coriander leaves
  • Salt to taste

Equipment

  • mix

Method
 

  1. Dry roast dhaniya and white ellu separately on low flame till fragrant and golden.
  2. Cool completely and grind separately into fine powder. Keep aside.
  3. Heat oil in a pan. Add mustard seeds and let splutter.
  4. Add urad dal and channa dal and red chillis . Fry till golden.
  5. Add garlic pods and sliced onions. Fry really well till golden.
  6. Add chopped tomatoes, turmeric, tamarind, coriander leaves and salt.
  7. Cook till tomatoes are completely soft and everything is nicely fried.
  8. Add ground dhaniya and ellu powder. Fry for one minute.
  9. Switch off and cool completely.
  10. Grind everything together into smooth chutney.
  11. Serve with idli, dosa or hot rice!

Notes

Dry roast dhaniya and ellu separately — different roasting times!
Cool completely before grinding the powder.
Fry onions and tomatoes really well — don't rush!
Add ground powder and fry for a minute — blooms the spices!
Cool completely before grinding the chutney.
Use ripe red tomatoes for best colour and flavour.
Very small piece of tamarind only —
Goes with idli, dosa and hot rice! 😄