Indian cuisine is a world of its own, which provides a vibrant mixture of dishes ranging from bread to pulses, and everything in the middle. An element that actually enhances experience is chutney. This delightful side dish, with its spicy, citrus or sweet notes, promotes an incredible taste for any food. If you ever have an Indian plate, you will know that chutney is perfect for bread, vegetables and curry. It converts the simplest food into some special. And when it comes to snacks, the sauce is often a missing piece that completes the dish.
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There is no shortage of chutney varieties across India, which is made in line with different types of seasons. For example, raw mango chutney is a summer favorite in many homes. A chutney that universally believes is coriander and tomato chutney, although there are many variations to keep things interesting. Today, we are going to show you a version with a fresh, tangling twist. This sauce is made even more unique in addition to walnuts and dried pomegranate seeds, which gives the taste of a delightful walnut. It is easy to make as a classic version, with some additional materials for the couple flair. Let’s dive into the recipe!
Calorie in coriander tomato sauce | 100 grams serving
If you are watching your calorie intake, then you will be happy to know that coriander tomato sauce is relatively low in calories. The 100-gram serving of this chutney usually contains about 45-55 calories. Walnuts add a little extra, but they also contribute healthy fat that are beneficial for your heart. This chutney is packed with fresh ingredients such as coriander, tomato, and pomegranate seeds, making it a healthy and tasty option for your food.
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Material for coriander tomato sauce
Before we dive into the recipe, there is a quick list of materials that you will need to make this mouth -filled chutney:
Fresh coriander leaves (2 cups)
Roasted tomatoes (2 tomatoes)
Garlic cloves (5-6 cloves)
Green chili (7-8 chili)
Walnuts (2 pieces – optional)
Black salt and white salt to taste
Anadana (dried pomegranate seeds, 1 tablespoon)
Water for combination
Mustard oil (1 teaspoon – optional, long -term shelf life)
Coriander tomato chutney step-by-step guide
Here is a simple, easy-to-guide guide to make your very coriander tomato sauce:
Step 1: Clean and prepare fresh coriander leaves
Start by washing fresh coriander leaves thoroughly. After cleaning, cut the coriander broadly and separate it for a combination. Gives fresh coriander chutney a bright, herbal taste which is the foundation of this recipe.
Step 2: Fry tomatoes and garlic for extra depth of taste
Frying tomatoes and garlic in a pan before adding to the chutney enhances the overall taste. The caramelisation of tomatoes gives a slightly smokey, rich taste to the sauce. You can leave this step, but Roasting adds a unique touch.
Step 3: Adjust the level of masala with green chillies
Green chili is a major component in this sauce, which provides the right balance of spices. Depending on your spice tolerance, you can accommodate the number of chilies. This sauce moves to the spicy side, but is easy to adjust depending on your preferences.
Step 4: Mix all the ingredients together
Now, add your chopped coriander, roasted tomatoes, garlic cloves, green chillies, and alternative walnuts to a mixer or blender. Weather with black salt, white salt, and dried pomegranate seeds (Ananana). Blend everything together until you get a smooth chutney.
Step 5: Add mustard oil to preserve and enhance taste
A spoonful of mustard oil not only helps preserve the chutney, but also provides an additional layer of taste. The sharpness of mustard oil complements the competition of sauce and enhances its shelf life.
Step 6: Transfer your fresh coriander tomato chutney and serve
Once mixed for your desired stability, move the chutney to a bowl. It is now ready to serve. Enjoy it with dal rice, roti, pakora, or any other snacks. This sauce will make any food a little more exciting!
Health benefits of coriander and tomato chutney
This coriander tomato chutney is not only delicious, but also packed with health benefits. Coriander is rich in antioxidants and essential vitamins, while tomato vitamin C and lycopene provide a dose of a powerful antioxidant. Walnuts add heart-healthy fat, and pomegranate seeds are great for digestion. Therefore, this sauce not only enhances the taste of your food, but also supports your overall health.
How to store and preserve coriander tomato sauce
If you find yourself with extra chutney, it ensures that it remains fresh for a long time. Store the sauce in an airtight container and cool it. Adding mustard oil helps to expand its shelf life, but it should usually last for about 3-4 days when kept in the fridge.
Why you should try this tangy coriander tomato chutney recipe
This coriander with pomegranate seeds and walnuts is an exciting twist on the coriander tomato sauce classic version. The unique combination of tangy pomegranate and walnut walnuts provides an unforgettable taste profile that will add a new dimension to your diet. It is simple to make, packed with nutrients, and is perfect for pairing with different types of Indian cuisine.
Make your regular green chutney a refreshing bend with a tangy punch of pomegranate seeds. This vibrant chutney is an ideal way to masala to your food by enjoying a healthy, flavor-pack side dish!
