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Tomato Chutney, Dhaniya (Coriander) Chutney, Khajur Imli (Date Tamarind) Chutney

Ingredients
For the cilantro chutney
  Fresh cilantro leaves 2 Bunch (200 gm)
  Green chilies 3 Large, roughly chopped
  Garlic cloves 3 Large, roughly chopped
  Ginger 25 Gram, peeled and chopped (1-inch piece)
  Lime 1 , juiced (use juice of 1/2-1 lime or lemon)
  Olive oil 1⁄4 Cup (4 tbs)
  Sesame seeds 2 Tablespoon
  Salt 1 Teaspoon (Use as per taste)
  Water 1⁄4 Cup (4 tbs) (Use as needed)
For the date tamarind chutney
  Date 2 Cup (32 tbs), deseeded
  Tamarind 1⁄4 Cup (4 tbs), deseeded
  Jaggery/Brown sugar 1⁄4 Cup (4 tbs) (Jaggery soaked and dissolved in water)
  Chili powder 1 Teaspoon
  Cumin powder 1 Teaspoon
  Salt To Taste
For the tomato chutney
  Oil 2 Tablespoon
  Cumin seeds 1 Teaspoon
  Asafoetida 1⁄4 Teaspoon
  Red onions 1⁄4 Cup (4 tbs), chopped
  Garlic clove 1 , chopped
  Ginger 1⁄4 Small, 1-inch piece chopped
  Red bell pepper 1⁄2 , diced (Optional)
  Curry leaves 1 Tablespoon
  Ripe tomatoes 2 Large
  Brown sugar 2 Tablespoon
  Paprika 1 Pinch
  Cilantro 2 Tablespoon, chopped finely
Directions

To prepare the dhaniya (coriander) chutney:
MAKING
1. Take a large mixing bowl, to it add the fresh coriander (cilantro) leaves, ginger, garlic and green chilies, juice squeezed from 1/4th lime and olive oil.
2. Add sesame seeds and salt to taste.
3. Add water and use an electric hand blender to blend all the ingredients well.

SERVING
4. Serve the coriander chutney with any Indian meal.

To prepare the kajur imli (date tamarind) chutney:
GETTING READY
1. Soak the dates in water overnight. (soaking required for a minimum of 4 to 5 hours)
2. Soak the tamarind in water for a couple of hours.
3. Soak jaggery and dissolve it in water. Set aside.

MAKING
4. In a bowl add the soaked dates and the jaggery that was soaked and dissolved in water.
5. Using a strainer, strain the soaked tamarind into the bowl. Use a spoon to mash the tamarind through the strainer and add in all the pulp into the bowl.
6. Add red chili powder, cumin powder and salt to taste.
7. Using the electric hand blender, blend the date and tamarind mixture well until smooth.

SERVING
8. Serve this sweet and sour chutney with any Indian snack such as samosa, chaat or pakodas

To prepare the tomato chutney:
MAKING
1. Heat a pan with a couple of tablespoons of oil, add cumin seeds, asafoetida, onions, garlic, ginger, diced bell pepper and the curry leaves. Stir and saute till all the vegetables are tender.
2. Once the onions and bell pepper turns tender, add the tomatoes and salt to taste. Stir, cover and let it cook for a few more minutes till the tomatoes are completely tender. Then turn off the heat.
3. Add the brown sugar, smoked paprika, a little bit of red chili powder and freshly chopped cilantro leaves. Stir and set it aside to cool.
4. Once cool, using the electric hand blender, blend until smooth.

SERVING
5. Serve this sweet and tangy tomato chutney as a topping for burgers and as an accompaniment with any grilled or roasted dish.

Things You Will Need
1. An electric hand blender

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes
Servings: 
18
If you are searching for the perfect recipe of cilantro and tamarind chutney, then try this one out. This is very simple to make and are very handy as most of the Indian snacks are served with the chutney. Watch the video for the detailed recipe.

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