Quick & Easy Tomato Cilantro(Coriander) Garlic Chutney

Quick & Easy Tomato Cilantro(Coriander) Garlic Chutney

The easiest Chutney/Dip I have ever made, it’s the Tomato Cilantro(Coriander) Garlic Chutney. This dip hardly takes five minutes to prepare and goes really well with an array of snacks and appetizers!

 

After posting almost a dozen of cookie recipes, it’s time to do something different, something savory and which hardly takes any time to prepare. Coming up here is the recipe of one of the most loved Indian Chutneys, the Tomato Coriander and Garlic Chutney.

I have already stated the three ingredients in the recipe title, the rest of the two ingredients are Green Chilies and Salt. And you are done! Yes, this one is a 5-ingredient recipe, and you can make it in less than 5 minutes.

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Just put everything in a Food Processor or Blender, and pulse few times, and Tada, the dip is ready. It’s as easy as that. This chutney is generally eaten with stuffed parathas, bread pakode (bread and chickpea flour deep-fried fritters), puris, among many other Indian dishes.

I especially have a recipe of Savory Vegetable Muffins which you might want to check out. The Tomato Coriander Garlic Chutney would go very well with these muffins too. These muffins are really great for moms with fussy kids. Do give them a try and serve them with this dip. The dip can also act as a great spread for sandwiches too!

I have used one green chili in this recipe, since I had a big-sized chili. But feel free to increase the chilies to 2 or 3 depending on the spice level. I keep the spice level to low-medium in my recipes, as my daughter eats the same food, so the spice level here is kid-friendly.

Tomato Cilantro Chutney
Tomato Cilantro Chutney

This is my mom’s recipe, and I have many childhood memories associated with it. So, it is quite special for me. We always used to have this chutney with different kinds of pakodas (fritters) that my mom used to make on Sundays. The hot deep-fried snacks and the yummy chutney would make our Sunday breakfast exemplary!

This recipe calls for more tomatoes (I have used four) and less of cilantro (Just a handful) for the best taste. Lesser tomatoes and more cilantro ratio might not pair up very well, so I would advise you to use the ingredients as mentioned to get that perfect flavor.

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I have been experimenting using this Chutney in some other dishes too. I have a version of quesadillas which use this Chutney as a spread, which I’ll be posting soon. Otherwise, these can go really well as a dip with some fried or baked savory snacks.

Also, continuing the tradition, here comes my 25th recipe under My Julie & Julia Project. For those who don’t know, I had started this project last year, under which I had planned to post 100 recipes from my kitchen by the end of the year 2019. But since I got busy with other priorities in life, I have planned to continue the tradition in 2020. So, this is the Recipe #25 for you all.

If you like this recipe, you might want to check out some other savory recipes as well.

Also, do check out the food processor that I have in my kitchen. I really love this gadget and use it religiously in my kitchen everyday.

Now, let me take you straight to the recipe of Tomato Cilantro(Coriander) Garlic Chutney!!

Tomato Cilantro(Coriander) Garlic Chutney Recipe

  • Difficulty: Easy
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Ingredients

  • Tomatoes[chopped roughly in big pieces] – 4 (Medium sized)
  • Cilantro/Coriander – A handful
  • Garlic – 6-8 cloves
  • Green chilies – 1-2 (Increase for more spice level)
  • Salt – To taste

Directions

  1. Add all the ingredients mentioned above in food processor (I add 1 tsp of salt initially, and add more in the end if required).
  2. Pulse the food processor few times, till you start seeing a smooth paste (It will not be super smooth, but if you don’t feel the tomato chunks in your mouth, it is done, check picture for consistency reference).
  3. Once done, transfer to a container and check salt. Add more salt if necessary.
  4. The Tomato Cilantro Chutney is ready and can be stored in an airtight container for 5-7 days in the refrigerator. Serves best as an accompaniment with Indian fritters and other savory snacks.

Method (Step-by-step with pictures)

  • Add all the ingredients mentioned above in food processor (I add 1 tsp of salt initially, and add more in the end if required).
  • Pulse the food processor few times, till you start seeing a smooth paste (It will not be super smooth, but if you don’t feel the tomato chunks in your mouth, it is done, check picture for consistency reference).
  • Once done, transfer to a container and check salt. Add more salt if necessary.
  • The Tomato Cilantro Chutney is ready and can be stored in an airtight container for 5-7 days in the refrigerator. Serves best as an accompaniment with Indian fritters and other savory snacks.
Tomato Cilantro Chutney
Tomato Cilantro Chutney

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