A lovely zing from fresh coriander (cilantro) and ripe tomatoes in just a few moments! What more could you want from your chutney? I love this chutney as it is delicious with a variety of starters, main meals, dip for tortilla crisps as well on top of nachos with melting cheese … yum! It was given to me by my sister-in-law Pushpa, and it has been a firm favourite in my family for many years. It is even more exciting to share this recipe as I have managed to grow coriander in my raised beds this year!
All you need is a ripe tomato, small bunch of fresh coriander, purple onion, garlic, green chilli, tomato ketchup and salt …and blend away till you are happy with the consistency. It will keep well for a few days in the fridge, that is if there is any leftovers!
Tomato and Coriander Chutney
A lovely zing from fresh coriander (cilantro) and ripe tomatoes in just a few moments! What more could you want from your chutney? Delicious with a variety of starters, main meals, dip for tortilla crisps as well on top of nachos with melting cheese ... yum!
- 1 ripe tomato diced
- 1/2 purple onion diced
- 1/3 cup fresh coriander, including the stems chopped
- 1 clove garlic chopped
- 1 green chilli cut (add more if you wish for a spicier chutney
- 1/3 cup tomato ketchup
- salt to taste
Put all prepared ingredients in a blender or small food processor. I prefer a hand blender as I can control the consistency better this way.
Taste it for seasoning and that's it! Use straightaway or leave in the fridge till needed.
This chutney keeps in the fridge for up to 5 days.