Coriander Tomato chutney recipe or Dhaniya tamatar ki chutney recipe is a very tasty vegan and gluten-free recipe from India. This chutney can be used as a refreshing dip as well as a spread on your sandwiches.
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Last year I shared the recipe of Bengali style Tomato Chutney on my blog and it’s one of my most viewed recipes. Today I am sharing another Tomato Chutney recipe which is very popular in North, East, and West India. The South Indian recipe of Tomato Chutney is different than this one and soon I will share that too.
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Ingredients used
Tomato is the main ingredient of this chutney but a lot of other ingredients like coriander leaves, mint leaves, garlic, ginger, green chilies, lime juice, and cumin seeds are also added to it.
Every family may have a slightly different way of making tomato chutney. I love the way my mother makes it so sharing her recipe here.
Recipe tips & tricks
As mentioned in my mint chutney recipe too, though the procedure of making any chutney is very simple and everyone follows almost the same method, the chutneys made by my mother always have a very special taste and whoever tastes them, asks for her secret ingredient or tips.
Following are the two main tips which she shares:
- Always roast ingredients like tomatoes, garlic, and ginger over a direct flame before adding to the chutney. It gives a very nice flavor to the chutney.
- Add a pinch of sugar to the chutney, it balances the flavors.
Do follow these two simple tips and your chutney will also become special.
How to use tomato Chutney?
- This delicious vegan and gluten-free dip goes really well with almost every snack whether Indian or not.
- It can also be served as a side dish with main Indian meals like Dal-Chawal (lentils and rice) or Roti-sabzi (Indian bread and vegetables).
- Use this tomato chutney as a spread on your toast, sandwich or rolls to make them tastier.
- Add a few spoons of this chutney to any salad dressing and it will become more flavorful.
How to store?
Keep the tomato chutney in an airtight container and store in the fridge for 4-5 days.
To store for a longer period, freeze it in ice trays and then put the frozen chutney cubes in zip lock bags. They will be fine in the freezer for around 3 months.
More easy vegan dip ideas
I love dips, sometimes even more than the snacks with which they are served. If you also love trying new dips, then don’t miss to check the following dips from around the world:
- Momos chutney-Tibet
- Muhammara- Syria
- Bengali style tomato chutney-India
- Mint chutney-India
- Guacamole-Mexico
- Baba Ganoush-Middle East
- Easy peanut sauce- Thailand/ Indonesia
Step by step photo instructions
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Recipe
Coriander Tomato Chutney Recipe
Ingredients
- 4 tomatoes medium-sized
- 3-4 garlic cloves
- 1 small piece of ginger around an inch
- 1 cup coriander leaves
- 15-20 fresh mint leaves You can also use 1/2 a teaspoon of dry mint powder
- 2-3 green chilies
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon sugar
- Salt as per taste
- 1 teaspoon lime juice adjust as per your taste and the sourness of tomatoes you are using.
Instructions
- Dry roast tomatoes, garlic, and ginger over direct flame. You can also bake in the oven till they get slightly charred.
- Remove the outer skin of the tomatoes and roughly chop.
- Put all the ingredients in a grinder and make a paste.
- Taste and adjust the seasoning. Serve with your favorite snacks or spread on your sandwiches.
Notes
- Always roast ingredients like tomatoes, garlic, and ginger over a direct flame before adding to the chutney. It gives a very nice flavor to the chutney.
- Add a pinch of sugar to the chutney, it balances the flavors.
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