Instant Cilantro-Tomato Chutney (Kothimeera Tomato Pacchadi)
15 minutes
1228 reads
About Instant Cilantro-Tomato Chutney (Kothimeera Tomato Pacchadi)
Imagine a vibrant burst of fresh cilantro and juicy tomatoes, blended with aromatic spices into a tangy, spicy chutney. This Instant Cilantro-Tomato Chutney (Kothimeera Tomato Pacchadi) is a flavor explosion that will elevate any meal.Quick and easy, this chutney is ready in minutes, making it the perfect weeknight side. Its fresh, vibrant flavors pair beautifully with idli, dosa, upma, khichdi, or even a simple bowl of hot steamed rice.Experience the magic of this delicious condiment and add a touch of authentic Indian flavor to your table. You won't be disappointed!
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
Pantry
- 1 Tbsp Tamarind Juice
- Salt to taste
- 1/2 tsp Mustard Seed
- 1/2 tsp Cumin Seed
- 1 tsp Gram (split black lentils), black
- 1 pinch Asafoetida optional
Other
- Oil as needed, for frying
Instructions
- In a pan, heat oil. Add the chopped cilantro and salt. Sauté for a minute until slightly wilted, being careful not to brown the cilantro. This preserves its fresh flavor and bright green color. Remove from heat and set aside.
- Heat oil in another pan. Add mustard seeds and let them splutter. Then add cumin seeds and urad dal. Sauté until the dal turns golden brown. Add the slit green chilies and tomatoes. Sauté until the tomatoes soften.
- Add tamarind juice to the tomato mixture. Sauté for a minute over low heat. This helps to mellow the tartness of the tamarind and blend it with the other flavors.
- Continue cooking until the raw smell of the tamarind dissipates.
- Combine the sautéed tomato mixture and the cilantro in a blender. Blend into a smooth paste without adding any water. This concentrates the flavors and creates a thicker chutney. Adjust salt to taste.
- Transfer the chutney to a serving bowl. Your Instant Cilantro-Tomato Chutney is ready.
Recipe Notes
Good To Know
- Cilantro/coriander leaves are considered to be antibacterial, rich in iron, and loaded with antioxidants, vitamins A and C, and minerals like phosphorus.
- It aids digestion, speeds up the healing process of mouth ulcers, and freshens breath.
- It's good for eye health and bone strength due to calcium and other essential minerals.
- It helps regulate menstrual cycles and reduce associated pain.
Expert Tips
- For a smoother chutney, blanch the coriander leaves briefly before blending.
- Adjust the amount of green chilies to control the spice level according to your preference.
- Add a squeeze of lemon juice for a tangier flavor and to help preserve the vibrant green color.
Storage Instructions
- Store leftover chutney in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, freeze the chutney in ice cube trays and then transfer the frozen cubes to a freezer-safe bag for up to 2 months.
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Recipe Nutrition
Calories: 72kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 166mgPotassium: 676mgFiber: 5gSugar: 9gVitamin A: 2444IUVitamin C: 44mgCalcium: 35mgIron: 1mg
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Wow, this looks fantastic!
This is so tempting! Thank you.
This looks so inviting! I’m eager to try it.
This looks perfect! Thanks for posting.