Dhania Tamatar Chutney
Fresh coriander and ripe tomatoes come together in this bright, lightly spicy chutney. It has a nice balance of tang, heat, and herby freshness, making it perfect with idli, dosa, paratha, or simple rice meals.
For 8 servings
- prep · ~5 min
Prepare the chutney ingredients.
1.Wash and roughly chop the coriander leaves.2.Chop the tomatoes into medium pieces.3.Peel the garlic and chop the ginger. - saute · ~7 min
Cook the tomato mixture.
1.Heat 2 tsp oil in a small pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add green chili, garlic, and ginger, then cook for 1 minute.4.Add tomato and cook until soft and pulpy, about 5 to 6 minutes.TIPCook the tomatoes until most of their raw smell is gone so the chutney tastes rounded, not sharp. - rest · ~5 min
Cool the mixture slightly.
- mix · ~2 min
Grind the chutney.
Add the cooked tomato mixture, coriander leaves, salt, red chili powder, lemon juice, and water to a grinder jar. Blend to a smooth or slightly coarse chutney, depending on how you like it.
- temper · ~1 min
Make the tempering.
1.Heat 1 tsp oil in a small pan.2.Add mustard seeds and let them splutter.3.Add curry leaves and fry for a few seconds.TIPKeep the heat medium so the mustard seeds pop without burning the curry leaves. - assemble
Pour the tempering over the chutney.
Transfer the chutney to a serving bowl and pour the hot tempering on top. Mix lightly if you want the seasoning spread through the chutney.
- serve
Serve the chutney fresh.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the cooked tomato mixture before grinding so the coriander stays bright green.
- 2Cook tomatoes until thick and pulpy, not watery, or the chutney will taste diluted.
- 3Use only 1–2 tbsp water while grinding; tomatoes already release plenty of moisture.
- 4Add lemon juice after the tomato mixture cools slightly for a fresher, sharper finish.
- 5For a deeper tempering flavour, pour the hot mustard-curry leaf tadka over the chutney just before serving.
- 6Store chilled in a clean jar and use within 2 days for the best fresh coriander taste.
Adapt it for your goals.
No-garlic
Skip the garlic for a cleaner, more herb-forward chutney that pairs especially well with dosa and rice.
spicierSpicier
Add an extra green chili or a larger pinch of red chili powder if you want a sharper, hotter chutney.
chunkyChunky
Pulse briefly instead of blending smooth for a coarser chutney with more texture alongside idli or paratha.
no temperingNo-tempering
Serve it plain after grinding for a quicker version with a fresher coriander-tomato profile.
Why this is on our healthy list.
Herb-Rich and Fresh
Coriander leaves add fresh herbal character along with plant compounds commonly found in leafy herbs.
Tomato-Based Goodness
Tomatoes bring a light, tangy base and contribute beneficial antioxidants naturally present in red produce.
Digestive Spice Support
Ginger, garlic, cumin, and curry leaves add aroma and are traditional ingredients often used in light, digestible accompaniments.
Frequently asked questions
Usually the tomatoes were not cooked down enough or too much water was added while grinding. Cook the tomatoes until pulpy and add water only as needed.
