Tomato Mint Chutney | Thakkali Pudina Chutney Recipe
An easy no-coconut chutney using tomatoes, fresh mint leaves, and roasted gram. Goes with rice and dosa equally well!
Ingredients
- 1 cup mint leaves washed and chopped roughly
- 2 cups tomatoes chopped, about 2 medium-sized tomatoes
- 1 cup onion sliced
- 1/3 cup roasted gram pottukadalai, porikadala
- 3-4 dry red chillies adjust to taste
- 1/4 teaspoon asafoetida or hing
- 1 tablespoon oil
- 1/4 teaspoon black mustard seeds
- 1/2 teaspoon split urad dal or ulutham paruppu, uzhunnu parippu
- Salt to taste
Instructions
- Heat oil in a pan and add the mustard seeds1 tablespoon oil, 1/4 teaspoon black mustard seeds
- When they begin to pop, add the urad dal and fry until golden brown.1/2 teaspoon split urad dal
- Add the onions and saute till they turn golden brown (about 4-5 mins)1 cup onion
- Next, add the red chillies torn into halves and the chopped tomatoes.3-4 dry red chillies, 2 cups tomatoes
- Stir well and cook for another 5-6 mins until the tomatoes turn soft.
- Add the chopped mint leaves and cook for 3 mins until the leaves wilt and soften.1 cup mint leaves
- Then, add the roasted gram, salt, and hing.1/3 cup roasted gram, Salt, 1/4 teaspoon asafoetida
- Mix well to combine all the ingredients together and remove from fire.
- Cool and grind without adding any water.
Notes
- For a variation in flavour, replace mint with coriander leaves or curry leaves. You can also add some coriander leaves to this mint chutney recipe but it’s best to keep the herb flavours separate
- Store the prepared tomato mint chutney in a dry container in the refrigerator for up to a week or freeze for up to a month.
- You can add 2-3 cloves of garlic along with the onions when frying them, for more flavour
- This chutney goes well with rice, dosa, idli, roti, and even with bread as a spread