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

Table of Contents

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

Recipe card to make Tomato Mint Chutney

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.