CORIANDER AND TOMATO CHUTNEY

CORIANDER AND TOMATO CHUTNEY
INGREDIENTS:
Coriander – 3 cups(cleaned and finely chopped),
Tomatoes – 2 – chopped into 4 each,
Onion – 1 – chopped into 4,
Garlic cloves – 4 with skin,
Fenugreek seeds – 3-4,
Mustard seeds – ¼ tsp,
Asafetida – a pinch,
Green chili – 8- cut into 2,
Oil for tempering,
Tamarind pulp – 1 tsp,
Salt for taste,
Chana dal – ½ tsp,
Curry leaves – 1 stem,

METHOD:

Heat oil in a kadai, when the oil is heated fry the chopped coriander till it leaves its raw smell and remove it aside,

Now add the chopped tomatoes and onion along with green chili and garlic,
Fry them till till they turn golden brown,

Now add them to a mixer and leaving the coriander, add tamarind pulp and salt and grind them coarsely,

Now add the fried coriander and grind once see that it remains coarsely,

Remove the chutney into a bowl and heat 1 tsp of oil in a kadai for tempering,
When the oil is heated add mustard seeds let it crackle, add fenugreek seeds, asafetida and curry leaves sauté it for a minute and pour the tempering over the coriander chutney

Serve this chutney with idlies, dosas, and white rice, you will love you will be requested to make it for more number of times.