Coriander Tomato Chutney or Green Chutney is a simple and delicious chutney made with tomato, coriander leaves, ginger, garlic and spices.
It is a tangy and refreshing condiment which is extremely versatile and goes with nearly everything from samosas to parathas, pulaos or biryanis.
It is an essential part of most Indian chaats like dahi papdi chaat, bhel puri, aloo tikki and raj kachori to name a few.
It is also widely used as a spread in sandwiches, paratha rolls, vada pavs and burgers.
This chutney is also enjoyed as a dip along with samosas, kachoris, pakoras and various other Indian finger foods.
If stored properly this chutney will stay fresh for 3-5 days. To store the chutney for a longer period of time, you can freeze it in tray and then store the frozen cubes in a ziplock bag. You can melt and use the cubes for a few weeks.
To make Coriander Tomato Chutney at home follow the detailed step by step recipe with photos posted below.
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Recipe Info
Servings: 10 Category: Spreads Cuisine: Indian | Total Time: Prep Time: Cook Time: |
Nutrition (per serving)
Calories: 15 Fat: 0g | Carbohydrates: 2g Protein: 1g |
Ingredients For Coriander Tomato Chutney Recipe
- 1 Bunch (250 gm) Dhaniya (Coriander Leaves)
- 2 Medium Sized Tomatoes
- 2-3 Green Chillies
- 2-3 Cloves of Garlic
- ~1 Inch Piece of Ginger
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Amchur (Dry Mango Powder)
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Red Chilli Powder, optional
Step By Step Instructions With Photos for Coriander Tomato Chutney Recipe
Chop the tomatoes and grind them to a smooth paste in a grinder / blender.
Wash the coriander leaves. Remove around 2-3 inch from the edge of the stem. Add the rest of the leaves to the blender.
Add green chillies, ginger and garlic to the coriander leaves.
Also add Cumin Seeds, Amchur (Dry Mango Powder), Red Chilli Powder (optional) and Salt. You can replace Amchur with Chaat Masala as well.
Grind the mixture to a smooth paste. Coriander Tomato Chutney is ready. Store it in the refrigerator in a clean airtight container.
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