When I was younger, dhal was a weekly staple in our home. I remember my mom feeding me at a young age. She would mix rice, butter and dhal with her hands and form a little fistful of dhal bhat. (bhat = rice). To this day, this is a flavor that I will never forget. It’s a meal I will never forget. It’s a memory that I will always have of my mom. Eating from her hands.
As an adult, I’ve realized how versatile dhal can be. It’s been a great way to introduce spices to my babies. It’s been a great side dish to any fry meats or vegetables but also a main dish for my vegetarian daughter. Making this recipe in an instant pot makes life so much easier, especially because I always forget to soak my lentils overnight.
If you liked my easy tomato chutney recipe then this one is even better! If you know me, you know that I love saucy foods, dipping sauces, condiments and the like. You also know by know I love spicy food. The best thing about having a chutney with your meal is that you can control how much heat you add to your food. Cilantro chutney has to be my favorite chutneys.
Chutney is a known as a family of condiments or sauces in Indian cuisine.
Indian food is rich and aromatic, nostalgic and spicy, saucy and savory, sweet and sour. This makes it hard to eat plain or bland foods. I am a condiment girl at heart. I need a dipping sauce with everything that can be dipped. I think this is because most curries are saucy and most dinners in my life are accompanied with some sort of chutney.
My favorite chutneys include tomato, cilantro, coconut and peanut chutney. Here I am sharing one version of tomato chutney, a very simple one at that.
This recipe calls for canned peeled plum tomatoes. You can definitely opt for fresh vine tomatoes, however I ALWAYS have canned tomatoes in my pantry so most of the time I am making my chutney with canned tomatoes versus fresh.
If your mouth was watering with our Chicken Palau recipe, be sure to add this chutney alongside it.
What’s your favorite chutney?