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Home » Recipe Index » No Onion No Garlic Recipes » Tomato Pudina Chutney

Tomato Pudina Chutney

June 10, 2015 By anusha 3 Comments

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Tomato And Pudina Chutney Recipe- A No Onion No Garlic Chutney That Goes Well With Idli, Dosa. Vegan. Gluten free. Nut and Soy free.

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Tomato Pudina Chutney, an easy and simple chutney made with fresh tomatoes and mint leaves, is a wonderful combination for dosa, idli and aapam. It even pairs well with rotis and i sometimes use it as a spread in a wrap or a sandwich. The flavors are refreshing and it tastes mildly tangy with a hint of sweetness from the tomatoes. This is  a excellent choice on days when we are fasting as it has no onion and garlic. And the brownie point is that this Tomato Pudina Chutney has no coconut. So it stays well for up to a week when refrigerated in an air tight container. So the next time, you make dosas or idlies, give the regular coconut chutney a miss and make this tomato pudina chutney.

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Recipe For Tomato Pudina Chutney

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5 from 1 vote

Tomato Pudina Chutney

An easy dip made with fresh tomatoes and mint leaves. Pairs well with idli, dosa and aapam.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Accompaniment
Cuisine: South Indian
Servings: 1 cup
Author: Anusha Praveen

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.

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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Filed Under: No Onion No Garlic Recipes, Side Dish For Idli and Dosa

Reader Interactions

Comments

  1. Jayashree says

    August 1, 2023 at 3:14 am

    5 stars
    Today I tried this chutney. Really great!

    Reply
  2. Mullai Madavan says

    September 28, 2017 at 8:44 pm

    Thank you for sharing this recipe, i tried and it came out well…. everone at home enjoyed it with dosai!

    Reply
  3. aparna says

    June 10, 2015 at 5:17 pm

    I add chana dal and urad dal keep it for rice too one of my favorite

    Reply
5 from 1 vote

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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