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
Ingredients
- 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
Instructions
- 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.
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 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!
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:)
Perect homey recipe ! !!
Delicious chutney,i too makes this chutney…love it at any time.
I am amazed at the number of varieties tomatoes can be made into a chutney :)) this one is another yummy one.
thanks,, i hated cooking earlier. now i enjoy it – thanks to your easy and delicious food recipes..
thank you. i hated cooking earlier. now i enjoy it thanks to your easy and delicious recipies…
could you make this without onions?
could you make this without onions? looks really good!!
worth a try for sure. try increasing the amount of tomatoes and cook it longer.
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 🙂
this is an excellent chutney to make when there is no coconut. bookmarked to try this soon.