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Mint Tomato Chutney

21 May

Pudina Tomato Pachadi.

Spice powder is prepared by roasting and grinding dals and spices. Fresh mint leaves are fried in oil along with juicy tomato and ground into paste along with freshly made spice powder. Finally mint tomato chutney is finished with seasoned oil and can be served with idly, dosa etc…
Makes: around half a Cup of Mint Tomato Chutney.


Mint Leaves a Handful
Tomato 1
Chana Dal 1 Tbsp
Whole Red Chile 1
Coriander Seeds 1 tsp
Salt to Taste
Oil 1 tsp


Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Red Chiles 1 – 2
Oil 1 tsp

Method of preparation:

Wash and finely chop the tomatoes.
Wash and roughly chop the mint leaves.

Heat a pan on low heat, roast chana dal, red chillies and coriander seeds separately until aromatic or until they change color.
Cool the roasted ingredients to room temperature.

Heat oil in a pan, add mint leaves and fry till they turn wilt and start to change color.
Remove mint leaves on to a bowl.
Add chopped tomatoes to the same pan, add salt and cook till tomatoes turn soft and mixture is thick.
Remove the tomatoes onto the same bowl.
Cool the ingredients to room temperature.

Grind chana dal, red chili, coriander seeds mixture into smooth powder using a spice grinder.
Add the fried tomatoes and mint leaves and grind again into paste.
Remove the mint tomato chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above mint tomato chutney bowl.
Serve mint tomato chutney with steamed rice or with idly, dosa etc…
Notes: Make sure not to burn any of the ingredients while frying.

Suggestions: Adjust spice with red chillies.
Variations: Check other mint chutney with red chillies , spicy mint chutney etc…
Other Names: Mint Tomato Chutney, Pudina Tomato Pachadi.