This is a very popular chutney among friends and family. Simply because its easy to make and the tastes great. It is very versatile and tastes good with almost any south Indian breakfast/tiffin items. The interesting thing about this chutney is the consistency. It is not very thick like most Indian chutneys. It is more like Mexican salsa in terms of consistency and eliminates the need for sambar( lentil gravy) which is usually served along with a chutney for most south Indian breakfast items. I usually serve this chutney with idlies, dosas and coconut sevai. If you have tomatoes and cilantro in your kitchen, you can make this in under 15 minutes.
1/2 bunch cilantro cleaned and roughly chopped
1 teaspoon oil
1/2 teaspoon mustard seeds
1 teaspoon sambar powder( you can use a mix of red chili powder and coriander powder if you don’t have sambar powder)
1/2 teaspoon asafetida
1/2 teaspoon turmeric powder
1. Blanch and peel tomatoes and let it cool .
2. When completely cooled, take tomatoes in a blender along with cilantro and blend well.
3. Take oil in a pan and when its hot, add mustard seeds and cook for few seconds.
4. Add the blended tomato/cilantro to the above and cook for a minute.
5. Add sambar powder, turmeric, salt and asafetida and mix well.
6. Bring it to a boil and turn off the heat. Chutney is ready.