Tomato Mint Chutney | Tomato Pudhina Chutney | Step by Step Pic + Video | Pudhina Thakkali Chutney | Simple and Yummy Recipes

An easy to make tangy and spicy Tomato Mint chutney that goes well with idlis and dosas. It is a quick and easy chutney without the coconut. Make this chutney a little spicer will give a very good taste.

It is very simple to make and a very flavourful chutney. Also, it is a healthy and tasty chutney recipe. So give this recipe a try and enjoy it with your favorite dishes.

Ingredients

• 1 bunch Mint leaves
• 1 Onion, small-sized, chopped
• 1 large Tomato, chopped
• 1 tsp Cumin seeds
• 3 to 5 Green chilies
• ⅓ cup of water
• 1 tbsp Oil
• Salt to taste

Tempering

• ½ Tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Split Black Gram ( Urad dhal )
• 1 Dry Red Chilly

Preparation

• Take one fresh bunch of mint leaves. Pluck the leaves from the stems and discard the stems. Wash the leaves thoroughly to remove any dirt and dust on them.

Method

• Heat 1 tbsp oil in a frying pan, when hot add the cumin seeds and allow it to splutter.
• Next, add the green chilies and saute for a minute in low flame.
• Then add the sliced onions and fry till it turns soft and light pink in color in medium flame.
• Next, add the chopped tomatoes and saute till it turns soft and mushy in medium flame.
• Then add the mint leaves and saute till it shrinks and cooked. Remove from the stove and allow it to cool down.
• once cooled transfer the content to the mixie jar. Add little water and grind to a smooth paste.
• Heat oil in a tempering pan, add mustard seeds and urad dal. Allow it to splutter. Then add dry red chilies and switch off the flame. Add the tadka / tempering to the chutney and mix well. Serve with idli and dosa.

💥 Step by step pic how to tomato mint chutney

Heat 1 tbsp oil in a frying pan, when hot add the cumin seeds and allow it to splutter.

Next, add the green chilies and saute for a minute in low flame.

Then add the sliced onions and fry till it turns soft and light pink in color in medium flame.
Next, add the chopped tomatoes, salt and saute till it turns soft and mushy in medium flame.
Then add the mint leaves and saute till it shrinks and cooked. Remove from the stove and allow it to cool down.
once cooled transfer the content to the mixie jar. Add little water and grind to a smooth paste. Heat oil in a tempering pan, add mustard seeds and urad dal. Allow it to splutter. Then add dry red chilies and switch off the flame. Add the tadka / tempering to the chutney and mix well. Serve with idli and dosa.
Watch the making here