Whenever I buy a lot of fresh cilantro, I make this chutney. It can stay good for 2-3 weeks if stored in the refrigerator.
Ingredients:
- 3 cups chopped cilantro
- 1 cup tomato pieces
- 1/4 cup peanuts
- 3-4 green chilies
- Lemon sized tamarind
- Marble-size jaggery (optional)
- 1 tbs coriander seeds
- 1 tbs cumin seeds
- Salt
- Oil
- 1-inch ginger (optional)
- Curry leaves (optional)
- 4-5 garlic cloves
For tempering:
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Few curry leaves
- 1 tsp chana dal
- 1 tsp Urad dal
- 2 dried red chilies
- ½ tsp hng
Method:
- Wash, and chop cilantro (coriander leaves)
- Wash a tomato, dry it, and cut it into pieces
- Take a pan, and add oil to it. Add peanuts and roast them until crunchy. Keep it aside.
- In the same pan, add tamarind, pieces of garlic, green chili, ginger pieces, and curry leaves. Saute them until the rawness goes away. Take them out from the pot and keep them aside.
- In the same oil, add coriander seeds, cumin seeds, and cilantro, and cook for 2 minutes.
- Add tomato pieces, and mix well
- Add salt, mix well and cook the mixture until tomato pieces become soft
- Let all the ingredients cool down.
- In the mixer, first, grind peanuts, and tamarind. Then add garlic, ginger, chili, and curry leaves and grind them. Lastly, add the cilantro-tomato mixture.
- Grind everything to a coarse paste
- Prepare tempering: heat 2 tsp oil, add mustard seeds, cumin seeds, and hing. Let them crackle. Then add chana dal, and urad dal. Once dal starts changing color, add curry leaves, and red chili pieces.
- Add this tempering to chutney, mix well and serve with rice, roti or dosa.
Back to Savi’s Kitchen!