Cilantro Tomato Chutney

Name: How to cook Cilantro Tomato Chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 cup
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Cilantro Tomato Chutney

#toc4 #cookpadimdia Whenever we cooked Momo at home, my mother was the chutney incharge 😬. She loved making various kinds of Chutney and Achaar. She would meticulously grind the chutney in Grinding stone or Sil Batta and the chutney would taste awesome. She would make two kinds, one the usual Spicy Tomato Garlic Chutney and other her favourite that is Cilantro Tomato Chutney. You can have both the chutneys with other dishes too like Aloo Paratha, Dal Bhaat/ Chawal etc. It goes great as a dip with Bhajias and various fried Finger foods so it would be great for parties. I love this with Masoor Dal Pakoda and Phoolori / Besan Ka Pakoda just as much as I love the Garlic Tomato Chutney. Note : But here in this recipe today I have used only the Cilantro stalk or stem which was Leftover after I seperated the leaves from it to store in the fridge for long shelf life. The Cilantro stalks has more flavour than the leaves, so don't throw away, make Chutney or Add it to your curries and soup / broth / Stock.

Ingredient

Food ration :

1 cup

Cooking time :

5-10 minutes

As required

Cilantro Stalks ( here I took quite a handful collected from

3 Bunches

Cilantro or you can use one whole bunch along with and leaves )

Fire Roasted or Boiled Tomato peeled

3-4

Garlic cloves

3-4

Green chillies

as per taste

Salt

Cooking instructions

* Step 1

Wash the Cilantro stalks thoroughly, Grind it along with salt, garlic and chilli and then add the roasted or boiled & peeled tomato and grind again and blend well. Check salt and add if needed. I had added two Garlic cloves initially but I felt it less so I added two more when I added the tomatoes because I love garlic, you can adjust garlic and chilli as per your taste. Serve it with momo. It goes well with Parathas too and even Dal Bhaat (Dal & Rice).