Tomato Mint Chutney

Tomato pudina chutney also termed pudina tomato pachadi is a tangy and flavorful condiment made with tomato, mint leaves and basic spices. It is commonly found in South Indian cuisine and goes well with idli, dosa. This is a gluten free, vegan, no onion, no garlic recipe.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 995kcal

Author: Geetha

Equipment

1 Mixer Grinder
1 Skillet/Frying Pan
1 Spoon
2 bowls

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

For Chutney

1 Teaspoon Oil
1 Tablespoon Chana Dal
1 Tablespoon Urad Dal
5 Green Chillies adjust to your preffered spice level
5 Dried Red Chillies adjust to your preferred spice level
½ Tablespoon Cumin
½ inch Fresh Ginger Root washed and peeled
½ Teaspoon Oil
40 gms (or) 1.5 Cups Fresh Mint Leaves washed and stems discarded
10 gms (or) ⅓ Cup Fresh Coriander Leaves washed
1 Teaspoon Oil
160 gms (or) 1 big Tomato chopped
a pinch Salt
3 gms Tamarind
2 Tablespoons Frozen Grated Coconut thawed
½ Teaspoon Jaggery
Salt as required

For Tadka

½ Tablespoon Oil
½ Teaspoon Mutard Seeds
½ Teaspoon Cumin Seeds
½ Teaspoon Urad Dal
handful Curry Leaves washed
2 Dried Red Chillies each broken into 2-3 pieces
big pinch Asafoetida

Get Recipe Ingredients

Instructions

For Chutney

Heat ½ teaspoon oil in a pan over medium heat. Add chana dal, urad dal and fry until they release the nutty aroma and start turning golden brown.
1 Teaspoon Oil, 1 Tablespoon Chana Dal, 1 Tablespoon Urad Dal
Add green chillies and dried red chillies. Sauté until the chillies release pungent aroma.
5 Green Chillies, 5 Dried Red Chillies
Now add ginger and cumin seeds. Saute for a minute.
½ Tablespoon Cumin, ½ inch Fresh Ginger Root
Transfer the fried lentils, ginger and lentils into a small bowl.
Now heat ½ teaspoon oil in the same pan over medium heat.
½ Teaspoon Oil
Add the fresh mint leaves (pudina) and cook for another 2-3 minutes until the mint leaves wilt.
40 gms (or) 1.5 Cups Fresh Mint Leaves
Now add fresh coriander leaves and cook for a minute.
10 gms (or) ⅓ Cup Fresh Coriander Leaves
Transfer the herbs into a bowl and allow the mixture to cool down slightly.
Now heat 1 teaspoon oil in the same pan.
1 Teaspoon Oil
Add tomatoes, a pinch of salt, tamarind and cook for 4-5 minutes or until tomato turn soft and mushy.
160 gms (or) 1 big Tomato, a pinch Salt, 3 gms Tamarind
Switch the heat off and let the mixture cool completely.
Meanwhile, transfer the lentil mixture to a blender or food processor. Blend it into a coarse mixture.
No add cooked mint and coriander, coconut, cooked tomato mixture, jaggery and salt. Blend the mixture into a paste.
2 Tablespoons Frozen Grated Coconut, ½ Teaspoon Jaggery, Salt
Once blended, transfer the chutney to a serving bowl.
To make tadka, heat oil in the same pan over medium heat.
½ Tablespoon Oil
Once the oil is hot, add mustard, cumin seeds, and urad dal and fry for a minute until mustard splatters.
½ Teaspoon Mutard Seeds, ½ Teaspoon Cumin Seeds, ½ Teaspoon Urad Dal
Now add red chillies and asafoetida, then cook for a minute until red chillies release a pungent aroma.
2 Dried Red Chillies, big pinch Asafoetida
Add curry leaves and stir well and switch the heat off.
handful Curry Leaves
Pour the tadka into the bowl of tomato pudina pachadi and stir well to combine.

Notes

Tomatoes: Use ripe and flavorful tomatoes for the best taste. If they’re too tangy, you can balance it by adding extra jaggery while grinding.

Mint Leaves: Use fresh mint leaves for a vibrant flavour. Wash the leaves thoroughly before using them in the chutney to get rid of any dirt or impurities.

Adjust Spice Levels: Adjust the number of red chilies to match your spice preference. Experiment with a combination of spicy and mild chilies for a nuanced heat.

Nutrition