Onion tomato chutney with ginger and dry coriander seeds flavour. I have added tamarind for extra tangy chutney that goes well with idli, dosa. Full video, step by step preparation.
I somewhat do not like coriander seeds smell in certain recipes, like I have mentioned in capsicum rice and one more recipe is this chutney.
But my recent visit to a restaurant changed my liking towards the combination of ginger and coriander in this onion tomato chutney.
I have tasted this chutney several times when my mami made and used to not like much.
I even request her not to add ginger in onion tomato chutney. Aj and Vj too not big fan of this ginger onion tomato chutney.
But when I tasted this chutney at Hotel Arya Nivas (near Vizhuppuram NH45), what I could taste was a dominating tanginess from tamarind, yet spicy and subtle ginger, coriander seeds flavour.
After coming back, I kept thinking about that chutney and wanted to make it for breakfast.
Though my chutney didn't had that spike of tanginess and spice, I am sure we can alter the quantity to bring the exact taste.
But it was really yummy for a change from the regular onion tomato chutney. Some dishes, if we prepare on our own, changes our taste towards it and makes us like even if we used to not like it.
Step by step photos
- In a kadai, add oil, roast chilli, chana dal first 30 seconds. Then add coriander seeds, continue roasting for 30 more seconds and then lastly add asafoetida.
2. Add chopped ginger, cubed onion and fry for a minute. Add cubed tomatoes.
3. Cook until tomatoes are soft. Remove on a plate to cool down.
4. Grind with coconut, salt and tamarind. Add little water while grinding.
5. Transfer to serving bowl and temper heating oil, splutter mustard, urad dal and curry leaves. Mix to serve.
chutney with ginger coriander seeds
- 1 Onion
- 1 Tomato
- 1 tablespoon Ginger chopped
- 1 teaspoon Coriander seeds
- 6 Red chillies
- 2 teaspoon Chana dal
- ½ teaspoon Tamarind
- 2 tablespoon Coconut grated
- ⅛ teaspoon Asafoetida
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
- In a kadai, add oil, roast chilli, chana dal first 30 seconds.
- Then add coriander seeds, continue roasting for 30 more seconds and then lastly add asafoetida.
- Add chopped ginger, cubed onion and fry for a minute. Add cubed tomatoes.
- Cook until tomatoes are soft. Remove on a plate to cool down.
- Grind with coconut, salt and tamarind. Add little water while grinding.
- Transfer to serving bowl and temper heating oil, splutter mustard, urad dal and curry leaves. Mix to serve.
- Make sure to add enough red chillies depending on the spiciness the red chilli has. Mine is a quite spicy one, so added 6.You can skip coconut and make the same way.
- Adding jaggery will give a lovely twist, but just add 1 tsp.