Cherry Tomato and Coriander Chutney

The tart sweetness of roasted cherry tomatoes and the freshness of coriander leaves come together in this lovely chutney.

Garlic and dry red chilies give it that extra zing.

Here’s how to make cherry tomato and coriander chutney.

You Need:

• Cherry tomatoes – 250 grams
• Garlic – 8 cloves
• Red chili flakes – 1/2 teaspoon (adjust to taste)
• Salt – 1/2 teaspoon (adjust to taste)
• Coriander leaves – 1/2 cup, when chopped
• Olive oil – 2 teaspoons

How To Make Cherry Tomato and Coriander Chutney:

Wash cherry tomatoes. Crush garlic cloves to release their flavor.

Heat two teaspoons of olive oil in a non-stick skillet or kadhai. When hot, add the garlic. Set heat to medium. Stir around the crushed garlic for a few seconds, then sprinkle red chili flakes, slide in cherry tomatoes and continue to cook  till the tomatoes start to burst open and give out their juices. This should take about ten minutes.

Switch off the heat and allow to cool.

Meanwhile, wash and chop coriander leaves. Put them in the grinder.

When the cooked cherry tomatoes have reached to room temperature, transfer them too to the grinder.

Add salt to taste. Pulse till blended.

Serve cherry tomato and coriander chutney on the side with any meal, or as a snack-time dip for potato/tapioca chips. I had the chutney today with jeera rice, baby potato curry and palak toor dal.

Notes:

Want more recipes that use cherry tomatoes? Try baby zucchini with cherry tomatoes and feta cheese or capsicum cherry tomato curry.

Interested in recipes that use fresh coriander leaves prominently? Check out the basic green chutney, cucumber coriander mint juice, coriander parsley pesto.