Coriander-Tomato chutney/Tomato-Kothmir Chutney/Tomato-Kothambari Soppu Chutney

Today I am sharing one of my favorite Chutney recipe which is coriander-tomato chutney. For the first time I have tasted this chutney at my dearest friend's house.From then onward I was stuck by its taste. With very few ingredients we can make this  super tasty chutney. Both Tomato and Coriander leaves has many health benefits. I would like to discuss few benefits here.

Nutritional Benefits of Tomatoes : These contain lots of vitamins,minerals,dietary fiber and especially  antioxidants which acts as an anticancer agent, by eliminating the free radicals and thus preventing from cancer.These also contain high amounts of Vitamin A and C which helps in protecting our eyes and skin from damage. These also contain trace amounts of Iron,folate/folic acid,potassium,calcium, thiamin, niacin , riboflavin,manganese etc.,

Nutritional Benefits of Coriander Leaves : These leaves help in lowering the glucose level and thus helpful for diabetic patients. Helps in controlling gastric problems,UTI (urinary tract infections),nausea,vomiting, indigestion problem. It is also a great source of fiber,Iron,phyto nutrients,flavonoids,magnesium which are essential for healthy body.

 

Preparation time : 10 Minutes

Cooking time : 20 Minutes

Yield : 2

 

Ingredients :

Tomatoes : 3 (large)

Green chilies : 5

Bengal gram/ pachi senaga pappu/Kadale bele : 1 tbsp

Salt : to taste

Cumin seeds /jeerige/jeera : 1 tbsp

oil : 1 tbsp

Coriander leaves : Half cup

Tamarind / chintapandu/hunse hannu : small lemon size ball

 

Method of Preparation :

1. First chop tomatoes and green chilies and keep them aside.


2. Heat a small kadai, add 1 tbsp of oil and heat it, then add cumin seeds/jeerige/jeera and bengal gram/pachi senaga pappu/ Kadale bele and fry for  half minute and take them into a plate/bowl and keep aside.


3. In the same kadai add tomato pieces,green chillies and  cover with lid and cook for 5 minutes or till the tomatoes turn soft.


4. To this add coriander leaves/kothmir/kothumbari soppu and cook for one more minute and then add tamarind ball to it and once again close the lid and cook for 1 minute and then stop the flame and let them cool.


5. In a mixer jar add fried cumin seeds and bengal gram and grind it. Then to this add remaining ingredients (tomatoes,coriander leaves,tamarind,green chilies) and the required amount of salt and once again grind and make into paste.


6. If necessary add little water also to make paste.


7. Dish out and serve along with Idly/dosa/plain rice.

[caption id="attachment_73" align="aligncenter" width="300"] Tomato-coriander chutney[/caption]