Tomato Pudhina Chutney | Tomato Mint Chutney

Tomato Pudhina Chutney is a spicy and flavorful chutney made using fresh mint leaves, tomato, onion and other spices. This is a good accompaniment for Idli, Dosa and other South Indian breakfast dishes. The flavor of mint and onion, spiciness from chilies, sourness for tomato makes this chutney irresistible  for anyone. Serve this with Hot Idly and Chutney

Variations in making of Tomato Pudhina Chutney

• Quantity of Coconut – I have added only two tablespoon of Coconut in the chutney. You can increase the proportion of Coconut to get slightly different texture and taste of this chutney.
• Addition of Coriander Leaves – Add Coriander leaves along with Mint leaves to get different flavor. Also you can replace mint leaves with coriander leaves.
• Color of the Chutney – This depends on various factors – proportion of Tomato to Mint Leaves and coconut, quality of the tomato, etc.,  Color doesn’t matter as long as you get the chutney as per your liking.
• Sourness in the chutney – I have not add Tamarind as i found the tomato itself gives required sourness. If you want more sourness then you can add a teaspoon of tamarind paste / very small pinch of tamarind.
• Garlic – If you are a fan of garlic, then you can add 2-3 garlic cloves.
• Green Vs. Red Chili – I have add both green chili and red chili in this chutney. But you can add either green or red chili as per your liking.

Other Chutney Recipes you may want to try

1. Bombay Chutney
2. Carrot Chutney
3. Kollu Chutney
4. Red capsicum Chutney
5. Kara Chutney

Recipe card to make Tomato Mint Chutney

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Tomato Pudhina Chutney | Tomato Mint Chutney

Course: Accompaniment, Chutney

Cuisine: Indian, South Indian, Tamil Nadu

Equipments Needed

• Mixer Grinder

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 people

Calories: 46kcal

Author: Sowmya Venkatachalam

Tomato Pudhina Chutney is made using fresh Mint leaves, Tomato, Onion and other spices. It's one of the best accompaniment for Idli and Dosa. This is healthy and tasty chutney which can be prepared quickly and easily as any other chutneys. Usually this will be prepared slightly spicy, however you can adjust the spice level based on your liking.

Print Recipe

Ingredients

• 2 nos Tomato Big Size2 nos Tomato Big Size
• 1 nos Onion (or 8-10 shallots)1 nos Onion (or 8-10 shallots)
• 1 cup Mint Leaves (1 cup = 250 ml)1 cup Mint Leaves (1 cup = 250 ml)
• 1 nos Green Chili1 nos Green Chili
• 1 nos Red Chili1 nos Red Chili
• 2 tbsp Urad Dal2 tbsp Urad Dal
• 2 tbsp Grated Coconut2 tbsp Grated Coconut
• 1 tbsp Cooking Oil (preferably Sesame Oil)1 tbsp Cooking Oil (preferably Sesame Oil)
• 1 pinch Tamarind Optional (or 1/2 tsp Tamrind Paste)1 pinch Tamarind Optional (or 1/2 tsp Tamrind Paste)
• ½ tsp Salt adjust to your taste½ tsp Salt adjust to your taste

For Tempering

• 1 tsp Cooking Oil (preferably Sesame Oil)1 tsp Cooking Oil (preferably Sesame Oil)
• 1 tsp Mustard Seeds1 tsp Mustard Seeds
• 1 tsp Split Urad Dal1 tsp Split Urad Dal

Instructions

• Roughly Chop the Onion, Tomato and keep it aside. Also pluck the mint leaves and clean it in water.
  Roughly Chop the Onion, Tomato and keep it aside. Also pluck the mint leaves and clean it in water.
• Heat a pan and add the cooking oil. Once the oil is hot add Urad dal, Green chili & Red Chili and start frying them till the dal becomes light brown and aroma comes out
  Heat a pan and add the cooking oil. Once the oil is hot add Urad dal, Green chili & Red Chili and start frying them till the dal becomes light brown and aroma comes out
• Add chopped Onion and saute them till it becomes glossy.
  Add chopped Onion and saute them till it becomes glossy.
• Add tomatoes and saute them till the tomatoes are nicely mushy
  Add tomatoes and saute them till the tomatoes are nicely mushy
• As tomatoes are already tangy, I did not add tamarind. But, if your tomatoes are not tangy, then you can add a pinch of tamarind while grinding.
  As tomatoes are already tangy, I did not add tamarind. But, if your tomatoes are not tangy, then you can add a pinch of tamarind while grinding.
• Now add the Pudhina (Mint) leaves and saute them with the onion tomato mixture.
  Now add the Pudhina (Mint) leaves and saute them with the onion tomato mixture.
• Finally add the grated coconut and give it a good mixture and cooke this in a low flame for about 2-3 minutes. Take all these ingredients into a mixer grinder and allow it to cool. Add the required salt. Once it's cool grind it to a fine paste without adding water.
  Finally add the grated coconut and give it a good mixture and cooke this in a low flame for about 2-3 minutes. Take all these ingredients into a mixer grinder and allow it to cool. Add the required salt. Once it's cool grind it to a fine paste without adding water.

Tempering

• In the pan pour the oil and add the mustard seeds once the oil is hot. When the mustard seeds sputter add the curry leaves. Add these empering into the ground chutney.
  In the pan pour the oil and add the mustard seeds once the oil is hot. When the mustard seeds sputter add the curry leaves. Add these empering into the ground chutney.
• Spicy and flavorful Tomato Mint chutney is ready to serve.
  Spicy and flavorful Tomato Mint chutney is ready to serve.

Nutritional Info

Nutrition Facts

Tomato Pudhina Chutney | Tomato Mint Chutney

Amount Per Serving (1 tbsp)

Calories 46 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Cholesterol 7.7mg3%

Sodium 101mg4%

Potassium 74mg2%

Carbohydrates 7.7g3%

Fiber 0.5g2%

Sugar 7.1g8%

Protein 0.3g1%

Vitamin A 7IU0%

Vitamin C 16mg19%

Calcium 1mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe with step by step Pictures

• Roughly Chop the Onion, Tomato and keep it aside. Also pluck the mint leaves and clean it in water.
• Heat a pan and add the cooking oil. Once the oil is hot add Urad dal, Green chili & Red Chili and start frying them till the dal becomes light brown and aroma comes out.  Add chopped Onion and saute them till it becomes glossy.

• Add tomatoes and saute them till the tomatoes are nicely mushy. As tomatoes are already tangy, I did not add tamarind. But, if your tomatoes are not tangy, then you can add a pinch of tamarind while grinding.

• Now add the Pudhina (Mint) leaves and saute them with the onion tomato mixture.

• Finally add the grated coconut and give it a good mixture and cooke this in a low flame for about 2-3 minutes. Take all these ingredients into a mixer grinder and allow it to cool. Add the required salt.  Once it’s cool grind it to a fine paste without adding water.

TEMPERING

• In the pan pour the oil and add the mustard seeds once the oil is hot. When the mustard seeds sputter add the curry leaves. Add these empering into the ground chutney.

• Spicy and flavorful Tomato Mint chutney is ready to serve.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!