Kothamalli Thakkali Chutney/Cilantro & Tomato Chutney
(from Nandini’s recipe box)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Categories: chutney
Ingredients
- 1. 2 cups tomatoes sliced
- 2. 2 cups chopped cilantro
- 3. 1 teaspoon ginger garlic paste
- 4. 12 red chillies
- 5. gooseberry sized tamarind
- 6. salt to taste.
- Seasoning
- 1. 1 teaspoon mustard
- 2. 2 to fenugreek seeds
- 3. a pinch asafoetida
- 4. 3 tablespoon oil
Directions
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Heat a 2 teaspoon oil in a pan/kadai. Add mustard and fenugreek and when it splutters, add the asafoetida and transfer to a bowl.
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In the same pan heat up the remaining oil and add the red chillies and immediately add the tomatoes and ginger garlic paste( do not burn the chillies ). Sauté well for few minutes.
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When the tomatoes turn soft add the tamarind and chopped cilantro. Mix well for few more minutes until it reaches a thick gravy consistency. Remove from heat and let it cool.
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When cool grind to a smooth paste in a mixer. Transfer to the bowl and mix well with the seasoning and serve.
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TIPS: Goes well with idli, dosai, upma & pongal OR spread it on bread or chappati. I like my chutney spicy, if you like yours milder then reduce the red chilli count.