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 vatha 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.
This tomato mint chutney has a longer shelf life because it is a no-coconut chutney recipe. So what is it really made of? Read on!
Tomato Mint Chutney | Thakkali Pudina Chutney Recipe
- 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
- 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.
- 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
Step by Step Tomato Mint Chutney Recipe
Heat oil in a pan and add the mustard seeds. When they begin to pop, add the urad dal and fry until golden brown.
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.
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 is ready to serve!
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.
yes roast in oil after adding mustard
Wow seems very delicious!! Mint helps in many ways, i loved the it. Must give a try. thanks!