Tomato Mint Chutney Recipe | Thakkali Pudina Chutney

How about tomato chutney with flavour of mint leaves? This Tomato Mint Chutney Recipe aka Thakkali Pudina Chutney is such a versatile chutney that it goes very well with idli, dosa, chapathi and a spread for sandwich also. I am not going to write more on this post today as I got into high viral fever. Lets go the recipe..

Thakkali Pudina Chutney

Tomato Mint Chutney Recipe | Thakkali Pudina Chutney

Priya Santhamohan

Preparation + Cook Time: 25 minutes  |  Serves: 2 to 3

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Breakfast, Chutney Recipes

Cuisine Indian

Servings 3 People

Calories

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 3 Tomato
• 1 Handful Mint
• 7 to 8 Small Onion
• 3 Pods Garlic
• 1½ tbsp Channa Dal
• 6 to 7 Red Chilli
• 1½ tbsp Grated Coconut Optional
• 1 Small Piece Tamarind
• Salt To Taste

To Temper

• 1 tsp Mustard Seeds
• ½ tsp Urad Dal
• 1 Red Chilli
• 1 Generous pinch Hing
• 1 Sprig Curry Leaves
• 2 tsp Gingelly Oil

Instructions

 

• Clean mint leaves, peel the skin of small onion and garlic. Chop tomatoes, grate coconut and keep by side. In a pan, heat oil, add chana dal and roast till it turns golden brown.
• Then add red chilli's, roast again and keep aside. In the same pan, saute small onion and garlic till it turns transparent.
• Now add tomatoes and saute till it turns mushy. Then add mint leaves, and give a stir for a while. Don't keep in flame for a long time as it loses the flavour and colour. Switch off the flame and add tamarind.
• Now add grated coconut, quickly give a stir, as it gets sauted in the heat of the pan itself. Finally add the roasted dal and chilli to the pan. Allow it to cool and add everything to the mixer / blender.
• Then add salt and grind everything to a smooth or coarse paste. If needed add very little water while grinding, as the water content in the tomatoes is enough for grinding. Transfer it to a bowl and temper with all the ingredients given in the table 'To Temper'.
• Serve it with hot steaming idli's, dosa or even chapathi too.

Video

Notes

Tips for Thakkali Pudina Chutney

1. Red chilli can be replaced with green chilli also.
2. Adjust red chilli as per your spice level for this Tomato Mint chutney recipe.
2. For variation coriander leaves can be replaced for mint leaves but the flavour will be missing.
3. Use deep red colour and ripe tomatoes for tasty chutney.
4. If you want the chutney to be more on greener side reduce the tomatoes and increase the mint leaves.
5. If you skip coconut, this chutney stays good for 1 week under refrigeration.
6. This chutney can be used as a spread for sandwich also.
7. For more flavour, use jeera for tempering.
8. Don't skip tamarind as it enhances the taste and gives little tanginess to this thakkali pudina chutney

Keyword Thakkali Pudina Chutney, Tomato Mint Chutney Recipe

Tomato Mint Chutney Recipe

Method for Tomato Mint Chutney Recipe

1. Clean mint leaves, peel the skin of small onion and garlic. Chop tomatoes, grate coconut and keep by side. In a pan, heat oil, add channa dal and roast till it turns golden brown.
2. Then add red chilli’s, roast again and keep aside. In the same pan, saute small onion and garlic till it turns transparent.

3. Now add tomatoes and saute till it turns mushy. Then add mint leaves, and give a stir for a while. Don’t keep in flame for a long time as it loses the flavour and colour. Switch off the flame and add tamarind.

4. Now add grated coconut, quickly give a stir, as it gets sauted in the heat of the pan itself. Finally add the roasted dal and chilli to the pan. Allow it to cool and add everything to the mixer / blender.

5. Then add salt and grind everything to a smooth or coarse paste. If needed add very little water while grinding, as the water content in the tomatoes is enough for grinding. Transfer it to a bowl and temper with all the ingredients given in the table ‘To Temper‘.

Serve it with hot steaming idli‘s, dosa or even chapathi too.

 

Thakkali Pudina Chutney