Tomato Coriander Chutney | Side Dish for Idli Dosa

This is one more variety of tomato chutney I make often for dosas and idlis. I love the little speckles of the coriander leaves in this tomato chutney. It gives a fresh burst of flavour in the otherwise earthy spicy chutney. Also check out my other posts on Onion Chilli Chutney, Tomato Onion Chutney, Celery Cilantro Chutney on the list of my coconut-free chutneys.

Ingredients:
Serves - 2-3
Onion - cubed - 1 cup
Tomato  - chopped - 1-1/2 cups
Coriander leaves - from about 5-6 twigs
Dry Red chillies - 4
Oil - 2 tsp
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Method:
Heat 1 tsp of oil and fry the chillies and onion. When the onions are cooked through and starts to caramelise, remove and spread on a plate to cool. In the same pan heat another tsp of oil and fry the tomatoes with a pinch of salt. When the tomatoes turn mushy, add the coriander leaves and mix until it wilts. Remove to a plate to cool. Transfer the onions and tomato mixture to a blender and process until smooth adding required salt. In the same kadai, no need to wash, seriously, heat the oil for tempering and add the ingredients for tempering. When the mustard splutters pour over the chutney and serve as a side for hot idlis or dosas.