Ingredients:                                                                                                                                                                                                                (Serves – 4)

  • Ripe tomatoes – 200 grams, chopped                                
  • Fresh coriander leaves – 50 grams, chopped
  • Green chilies – 1 to 2, chopped (adjust to taste)
  • Ginger – 5 grams, chopped
  • Garlic – 2 cloves (optional)
  • Salt – 5 grams or to taste
  • Water – 50 ml or as needed for grinding

 

For tempering:

  • Oil – 10 ml
  • Mustard seeds – 2 grams
  • Curry leaves – 5 grams
  • Dry red chili – 1
  • Asafoetida – a pinch

 

Method:

  • Heat a little oil in a pan and sauté chopped tomatoes, green chilies, ginger, and garlic (if using) until tomatoes are soft. Let it cool slightly.
  • Transfer the mixture to a blender. Add fresh coriander leaves, salt, and water. Grind to a smooth paste.
  • Heat oil in a small pan for tempering. Add mustard seeds and let them splutter. Add curry leaves, dry red chili, and a pinch of asafoetida.
  • Pour the tempering over the chutney and mix gently.
  • Serve fresh with idli, dosa, or vada.

 

Prep time – 10 minutes           Cook time – 10 minutes                       Total time – 20 minutes