Tomato Pudina Chutney
An easy dip made with fresh tomatoes and mint leaves. Pairs well with idli, dosa and aapam.
Servings: 1 cup
Ingredients
- Fresh Roma Tomatoes 3 medium chopped into chunks.
- Mint leaves 1/2 c tightly packed.
- Coriander leaves 1/4 c chopped finely
- Cumin seeds 1 tsp
- Dry red chilies 3 to 4
- Oil 1 tbsp
- Salt to taste
- To Temper
- Oil 1 tbsp
- Mustard seeds 1 tsp
- Urad dal 1 tsp
- Curry leaves a sprig
Instructions
- Heat 1 tbsp oil in a pan.
- Add the cumin seeds and once it crackles, add the dry red chilies and chopped tomatoes.
- Saute till the tomatoes turn mushy.
- Add the salt to the tomatoes now to quicken the process.
- Once they become a mush, add the mint leaves and coriander leaves.
- Saute till the leaves wilt.
- Once done, switch off flame and transfer to a plate.
- Let cool completely.
- Place the mixture in a blender and grind to a smooth paste adding about 1.5 tbsp of water.
- Once done, transfer to a bowl.
- To temper, heat 1 tsp oil in a pan.
- Pop the mustard and tip in the urad dal and curry leaves.
- Once the dal turns golden, mix the tempering into the chutney.
- Mix well.
- Serve along side dosas and idlis.
Notes
1. Roma tomatoes are nothing but the regular Bangalore tomatoes that you get in India.
2. I recommend using sesame oil in the tempering to take the chutney a notch up.
3. Adjust chilies as per your spice requirements.
2. I recommend using sesame oil in the tempering to take the chutney a notch up.
3. Adjust chilies as per your spice requirements.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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