Tomato Coriander & Sambar Chutneys

Chicken in Red Wine with Chorizo
05/11/2014
Uttapam
07/11/2014

Tomato Coriander & Sambar Chutneys

Tomato Coriander & Sambar Chutneys

This collection of Tomato Coriander and Sambar Chutneys are amazing to dunk your dosa or uttapam into. In fact, you can dip any kind of bread in these tasty chutneys from South India. I have promised myself that I shall visit this beautiful place where they invented this amazing food.

Chutneys are a great accompaniment to many meals, and if you make them yourself you can add some spice to it, and so they can be as hot or as mild as you like. Here I have made a nice selection of Tomato Coriander  and Sambar Chutneys – they are not at all difficult to make, and as you can see, you can add apple to the mint or even green peppers. It’s really up to you what you add to your chutneys – you can have fun creating some that are quite unique!

Lately, I have found myself making all different types of chutneys, but these three are still my favourites. What I like about this kind of food is that they are good for you and you don’t get full up and uncomfortable after you have eaten. I love dosa and Uttapam –  and we must not forget Idli –  that one completely gorgeous dish. Someone once said to me that Indian food is good for you and the spices are health-giving too. Well I always love to have plenty of spices often -I am sure they are a friendly food.

For those who have not yet had the pleasure to eat this wonderful South Indian food –  what are you waiting for?

Let’s see how easy it is to make these lovely chutneys:

Print Recipe
Tomato Coriander and Sambar Chutneys
Votes: 1
Rating: 5
You:
Rate this recipe!
Course side dishes
Prep Time 15 mins each
Cook Time 35 minutes in total
Servings
Person
Ingredients
Tomato Chutney:
Coriander Chutney:
For the Sambar Chutney:
Course side dishes
Prep Time 15 mins each
Cook Time 35 minutes in total
Servings
Person
Ingredients
Tomato Chutney:
Coriander Chutney:
For the Sambar Chutney:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the Tomato Chutney:
  1. On medium heat in a frying pan, heat up the oil then add the urad dal and roast until it has a nice golden colour. Then remove from the pan and put in food processor.
  2. In the same pan, add little oil and fry the onion and then the tomatoes. Add the salt, and cook for about 3 mins then add tamarind paste.
  3. Now add the tomato to the dall that you roasted in the food processor and blitz it until you have a smooth paste.
  4. Put the tomato chutney in a serving dish.
  5. In the same pan, add a little oil and fry the mustard seeds until they all pop open. Add the curry leaves, fry for 2 mins then pour over the tomato chutney.
For the Coriander Chutney
  1. In a food processor, put all the ingredients apart from the salt and pepper and the cumin seeds, and blitz well.
  2. Remove from the food processor and add the seasoning - the salt and pepper the cumin seeds. Put in nice dish then decorate with fresh mint.
For the Sambar Chutney:
  1. Bring the yellow dal to the boil and after 5 mins, turn off the heat let it cool first. now fry the onion then add to the dal and blitz until smooth.
  2. In a deep pan on a medium heat, add a little oil then the Asafoetida and the mustard seeds, chilli & ginger, and mix well with a wooden spoon. Cook for about 3 mins.
  3. Now add the tomato, turmeric Samba powder and salt and pepper and then cook for 5 mins.
  4. Add the dal paste to the pan with all the ingredients, add a little water and cook for a further 5mins.
  5. Enjoy.
Recipe Notes

You can add vegetables and drum sticks if you want. I did not because I wanted a thick paste to dunk in my uttapam and dosa.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *