Coriander-Tomato Chutney is a suitable side dish for Idli, dosai, chappati and Pongal

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients
Tomatoes - 5
Coriander leaves - 1-bunch
Turmeric - 1/4 teaspoon
Tamarind - small lemon size
Chilli powder - 1/2 teaspoon
Garlic - 6 pods
Fenugreek - 1/2 teaspoon (powder)
Asafoetida - 11
Curry leaves - few, salt - to taste
Custard - 1/2 teaspoon
Cumin seeds - 1/4
Oil - 1/4 cup

Preparing Method
1. Finely chop the tomatoes & mash the garlic pods
2. Heat the oil in a pan & add the mustard, cumin seeds & garlic
3. Fry until the garlic becomes golden color (fried) then add the tomatoes, salt & chilli powder. Allow to cook for 5 minutes
4. Add the tamarind paste & cook
5. When the raw smell goes off, add the curry leaves, coriander leaves, fenugreek powder, asafoetida & mix will. Cook until the oil separates
Serve for idli, dosai, pongal, etc.,