How to make Kaju Mushroom Masala Recipe | Kaju Mushroom Masala

 Tomato Mint Chutney | Tomato Pudina Chutney | Tomato Pudhina Chutney

We often get spicy tomato chutney along with Chana chutney to accompany Idli and Dosa. It is delicious. With just a few simple tips, we can get that enticing taste at home too.

Tomato pudina chutney recipe. Pudina tomato pachadi. Tomato mint chutney with detailed photo and video recipe, an easy and flavoured chutney recipe made with a combination of mint flavour and tomato tanginess. it is an ideal breakfast side dish recipe which can also be served as a side to lunch and dinner for rice and roti. unlike other traditional chutney recipes, this chutney recipe has a unique flavour and taste due to the combination of 2 different ingredients.

Recipe Card For Tomato Pudina Chutney Recipe

Tips

• The Chutney tastes better if you add some oil.

• You can reduce the number of garlic cloves. Or even do away with them totally. Just ensure that the raw taste is removed. Even the green chillies should be fried only till they lose their rawness. The Chutney tastes better if the chillies are spicy.

• The Chutney should not be ground too much, into a paste.

• Do not use curry leaves in the seasoning. It dominates the flavour of the Mint.

Tomatoes:

• The country tomatoes are sourer and taste better. If you are using hybrid tomatoes, add some tamarind.

• Tomatoes should not be cooked too much until they lose all their juice and become dry. That takes away from the taste of the Chutney. They should just become soft until the skin comes off, but the juice is still in.

Mint :

• Take just a handful of mint leaves, cook them for just a minute and remove from the fire.

• Instead of mint, you could use Coriander along with stalks or Fenugreek leaves too.

Sesame Seeds :

• Sesame seeds should be roasted on low flame to get an even roast. Groundnuts or Bengal Gram can also be used instead of sesame seeds.

Recipe Card For Tomato Pudina Chutney Recipe:

Tomato Mint Chutney | Tomato Pudina Chutney | Tomato Pudhina Chutney

Preparation Time: 5mins 
Cooking time:  15mins
Servings: 4 persons 
Calories per serving: 241 kcal

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Ingredients:

• 2 tbsp oil
•  1 tbsp chana dal
•  1 tbsp urad dal
• 1 tsp coriander seeds
•  1 tsp cumin seeds
•  ¼ tsp methi / fenugreek seeds
• 5 dried red chilli
•  1 onion (finely chopped)
•  5 clove garlic
• 1 inch ginger
•  2 tomato (finely chopped)
• small piece tamarind
•  ¾ tsp salt
•  1 cup pudina / mint
•  ½ cup coriander

For tempering

• 3 tsp oil
•  ¾ tsp mustard
• Pinch hing / asafoetida
• 1 dried red chilli
• Few curry leaves

Instructions:

1. Firstly, in a kadai heat 2 tbsp oil and saute 1 tbsp chana dal, 1 tbsp urad dal, 1 tsp coriander seeds, 1 tsp cumin seeds, ¼ tsp methi and 5 dried red chilli.
2. Roast on low flame until it turns golden brown.
3. Now add 1 onion, 5 clove garlic and 1 inch ginger.
4. Saute until the onions shrink slightly.
5. Further, add 2 tomato, small piece tamarind and ¾ tsp salt.
6. Mix well making sure everything is well combined.
7. Cover and cook for 10 minutes or until the tomatoes soften.
8. Now add 1 cup pudina, ½ cup coriander and saute slightly.
9. Cool completely, and transfer to a blender.
10. Blend to smooth paste adding water if required.
11. Now prepare the tempering, by heating 3 tsp oil.
12. Splutter ¾ tsp mustard, pinch hing, 1 dried red chilli and few curry leaves.
13. Pour the tempering over the chutney and mix well.
14. Finally, enjoy tomato pudina chutney is ready to enjoy with rice, idli or dosa.

How To Make Pudina Tomato Pachadi With Step By Step Photo:

 1. Dry roast the sesame seeds in a pan and remove them when they crackle and grind them into a soft powder.

2. Heat oil and add sliced green chillies, cumin seeds, and garlic and fry for 2 minutes.

3. Add diced, ripe tomatoes and salt and tamarind and cook until the skin comes off the tomatoes.

4. Add mint leaves to the cooked tomato pieces, cook for a minute and remove from fire.

5. Grind the cooled tomatoes by adding a little water but do not let the mixture become too soft.

 6. Heat oil for seasoning, add mustard seeds, Bengal Gram, Black Gram, and fry till they turn dark.

7. Add the tomato paste and the sesame seed powder and cook it until the oil separates and then take off the stove.

TIPS 

1. Firstly, make sure to saute onions well, else the raw flavour will remain.
2. Also, you can add coconut while blending to change the flavour.
3. Additionally, you can skip adding onions if you do not prefer.
4. Finally, tomato pudina chutney recipe tastes great when prepared spicy.