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'.
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