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Home » Side dishes

Coriander Tomato Chutney Recipe

Published: Jan 19, 2020 · Modified: Mar 22, 2021 by Vandana Chauhan. This post may contain affiliate links.

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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.

Tomato chutney served in a bowl with coriander leaves in the background

This post contains affiliate links. Please read my full disclosure here. As an Amazon associate, I earn from qualifying purchases without any extra cost to you.

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.

Jump to:
  • Ingredients used 
  • Recipe tips & tricks
  • How to use tomato Chutney?
  • How to store?
  • More easy vegan dip ideas
  • Step by step photo instructions
  • Recipe

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:

  1. 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.
  2. 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?

  1. This delicious vegan and gluten-free dip goes really well with almost every snack whether Indian or not.
  2. 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).
  3. Use this tomato chutney as a spread on your toast, sandwich or rolls to make them tastier.
  4. 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:

  1. Momos chutney-Tibet
  2. Muhammara- Syria
  3. Bengali style tomato chutney-India
  4. Mint chutney-India
  5. Guacamole-Mexico
  6. Baba Ganoush-Middle East
  7. Easy peanut sauce- Thailand/ Indonesia

Step by step photo instructions

Step by step process of tomato chutney recipe
Tomato chutney served in a bowl with coriander leaves in the background

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Recipe

Tomato chutney served in a bowl with coriander leaves in the background

Coriander Tomato Chutney Recipe

Coriander Tomato chutney recipe or Dhaniya tamatar ki chutney is a very tasty vegan and gluten-free condiment from India. Made with tomatoes, coriander leaves, mint leaves, garlic, ginger, green chilies, and lime juice, this chutney can be used as a refreshing dip as well as a spread on your sandwiches.
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian, North Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 5 people
Calories: 31kcal
Author: Vandana Chauhan

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 ½ a teaspoon of dry mint powder
  • 2-3 green chilies
  • ½ teaspoon cumin seeds
  • ⅛ 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

  1. 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.
  2. Add a pinch of sugar to the chutney, it balances the flavors.

Nutrition

Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1163IU | Vitamin C: 18mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Tag me on instagram #greenbowl2soul

More Side dishes

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  • Peanut Chutney
  • Moroccan roasted potatoes
  • Cabbage poriyal (cabbage thoran)

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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