Tomato Coriander and Sambar Chutneys
Servings Prep Time
4Person 15mins each
Cook Time
35minutes in total
Servings Prep Time
4Person 15mins each
Cook Time
35minutes in total
Ingredients
Tomato Chutney:
Coriander Chutney:
For the Sambar Chutney:
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.