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You are here: Home / Chutneys and Dips / Tomato Mint Chutney Recipe | Thakkali Pudina Chutney Recipe

Tomato Mint Chutney Recipe | Thakkali Pudina Chutney Recipe

November 24, 2015 26 Comments

This Tomato Mint Chutney is my mom-in-law’s quick and easy chutney recipe that uses no coconut. She makes this in bulk and stores it in the refrigerator for up a week, serving it with pretty much everything. I made it last month when I got a fresh bunch of mint leaves from Little India. The flavour is just amazing and I get away with making no kuzhambu if this chutney is there for lunch. If you want to see more chutneys for rice, then check out this peanut mint chutney, brinjal chutney, and chow chow chutney recipe.

Tomato Mint Chutney (No Coconut)

It has a longer shelf life because this chutney uses no coconut. So what gives it the volume? Read on!

Tomato Mint Chutney with No Coconut

Preparation time: 5 minutes
Cooking time: 15 minutes
Yields ~ 2 cups

Ingredients:
1 cup of packed fresh mint leaves, chopped
2 ripe tomatoes, chopped
1 large (or 2 medium-sized) onions, sliced
1/2 cup of pottukadalai / roasted gram dal
3-4 of dry red chillies
1/4 tsp of asafoetida / hing
1 tbsp of oil
1/4 tsp of mustard seeds
1/2 tsp of urad dal
Salt to taste

How I Made It:

1. Heat oil in a pan and add the mustard seeds. When they begin to pop, add the urad dal and fry until golden brown.

Tomato Mint Chutney (No Coconut)

2. Add the onions and when they turn golden brown (about 4-5 mins), thrown in the red chillies, torn into halves and the chopped tomatoes. Stir well and cook for another 5-6 mins until the tomatoes turn soft.

Tomato Mint Chutney (No Coconut)

3. Add the chopped mint leaves and cook for 3 mins until the leaves wilt and soften. Then, add the roasted gram, salt, and hing. Mix well to combine all the ingredients together and remove from fire. Cool and grind without adding any water.

Tomato Mint Chutney (No Coconut)

A delicious, simple and mild chutney that’s bursting with mint flavour is now ready!

Tomato Mint Chutney (No Coconut)

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 but it’s best to keep the herb flavours separate.

– store 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

– goes well with rice, dosa, idli, rotis, and even bread, as a spread.

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By nags Filed Under: Chutneys and Dips, Tamil Recipes, Uncategorized

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Reader Interactions

Comments

  1. Virginia

    July 10, 2018 at 9:48 am

    Hello I like the tomato mint chutney recipe but it doesn’t explain if we should fry the hing,gram, and salt in a different pan or add it to the mustard seeds and onions in the beginning.
    I actually am working with hing for the first time today before I saw this recipe. I made potato cauliflower curry with it but improvised the recipe with hing and I guess I have to roast it in oil too like the mustard seeds? I made the curry today earlier. I don’t think I cooked the hing right.

    Reply
    • nags

      January 15, 2019 at 10:07 am

      yes roast in oil after adding mustard

      Reply
  2. yummyfoodrecipesindia

    June 9, 2016 at 8:26 pm

    Wow seems very delicious!! Mint helps in many ways, i loved the it. Must give a try. thanks!

    Reply
  3. Anonymous

    January 10, 2013 at 11:46 am

    Quick-n-delicious-n-nutritious too!
    Thank You!

    Reply
  4. Anonymous

    December 24, 2012 at 3:14 pm

    simply superb….

    Reply
  5. Shyamala S

    August 3, 2012 at 5:44 pm

    i made a mistake by adding lots of mint which eventually compressed the favour of onion n tomatoes and yea i didn add roastted gram as it was out of stock…. Neither way my son loved the chutney wid roti's:)

    Reply
  6. Shabitha Karthikeyan

    July 31, 2012 at 4:41 am

    Perect homey recipe ! !!

    Reply
  7. Premalatha Aravindhan

    July 31, 2012 at 3:00 am

    Delicious chutney,i too makes this chutney…love it at any time.

    Reply
  8. runnergirlinthekitchen.blogspot.com

    July 30, 2012 at 3:44 pm

    I am amazed at the number of varieties tomatoes can be made into a chutney :)) this one is another yummy one.

    Reply
  9. Anonymous

    July 30, 2012 at 3:16 pm

    thanks,, i hated cooking earlier. now i enjoy it – thanks to your easy and delicious food recipes..

    Reply
  10. freespirit

    July 30, 2012 at 3:14 pm

    thank you. i hated cooking earlier. now i enjoy it thanks to your easy and delicious recipies…

    Reply
  11. HPatel89

    July 30, 2012 at 2:39 pm

    could you make this without onions?

    Reply
  12. HPatel89

    July 30, 2012 at 2:39 pm

    could you make this without onions? looks really good!!

    Reply
    • Nagalakshmi V

      July 31, 2012 at 5:01 am

      worth a try for sure. try increasing the amount of tomatoes and cook it longer.

      Reply
  13. ♥ Priya Ranjit ♥

    July 30, 2012 at 1:16 pm

    looks delicious… today i posted a pudina rice recipe and now i see your post, i was actually wondering what to do with the left over pudina… will surely try ur recipe 🙂

    Reply
  14. dassana

    July 30, 2012 at 12:52 pm

    this is an excellent chutney to make when there is no coconut. bookmarked to try this soon.

    Reply
  15. chinmayie @ love food eat

    July 30, 2012 at 8:19 am

    Looks perfect! I love such no coconut chutneys… My latest post is of a peanut chutney without coconut 🙂

    Reply
  16. jeyashrisuresh

    July 30, 2012 at 6:24 am

    I make the chutney in almost the same way. Adding mint must be very flavorful.

    Reply
  17. Sharmilee! :)

    July 30, 2012 at 1:57 pm

    Wow nice flavourful chutney without coconut…looks yum

    Reply
  18. Thamarai

    July 30, 2012 at 5:53 am

    I love this chutney.. I add the small/sambar onions for this chutney 🙂

    Reply
  19. Follow foodie

    July 30, 2012 at 5:49 am

    I too make this way . Neat presentation

    http://www.followfoodiee.com/

    Reply
  20. Tina

    July 30, 2012 at 1:28 pm

    Beautiful clicks and chutney..

    Reply
  21. manjooo

    July 30, 2012 at 5:14 am

    Wish to have dosa with this chutney right now…looks so perfect…gonna try this next time when I make dosa

    Reply
  22. Scarlett O'Hara

    July 30, 2012 at 5:12 am

    My MIL also makes something similar, but I never gave these chutneys a try, except of course coconut chutney for dosa/idli.
    One of these days, am gonna try these… yes…

    Reply
  23. Sangeetha Nambi

    July 30, 2012 at 5:04 am

    That's the yummy combo with Idli and Dosa…
    http://recipe-excavator.blogspot.com

    Reply
  24. Devi

    July 30, 2012 at 12:23 am

    Yummiee chutney! I've never tried adding pottu kadalai.. next time sure will give it a try!

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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