tomato mint chutney recipe (thakkali puthina)

Back to square one now as usual all my every day cooking and chores have started after long relaxing days at my moms place.Relishing food from serving hands of mother is always incomparable.You can’t explain in words hope everyone can just understand what I mean!its divine.This is a very simple tasty chutney that even you can try adding some sesame seeds along with dhal when frying which will give an added nutty flavour to this chutney.Add more tomatoes and less mint if you want your chutney to be red.Use only country tomatoes for this tomato mint chutney recipe which gives the tangy punch to this dish.I always use only small onions for this chutney as the taste and flavour will be nice!but it is not a must you can use big onions also if you are particular.Always wash mint leaves two or three times thoroughly before you use it for cooking.I love this chutney(tomato mint chutney recipe) to be little thicker but it’s as per your own wish.One thing special about this chutney is that you need no coconut the tomatoes dhal and onions will do all the magic and of-course its a wonderful sidedish for idli or dosa.

tomato mint chutney recipe (thakkali puthina)

INGREDIENTS:

Mint leaves – hand full(tightly packed)
Tomatoes – 1 cup (chopped country variety)
Ginger pieces – 1 inch
Small onions – 1/2 cup
Green chillies – 3-4
Bengal gram and urad dhal – 3 tbsp
Oil – 1 tbsp

For tempering:

Mustard seeds – 1 tsp
Some curry leaves
Oil – 1tsp

METHOD:

KEEP ALL INGREDIENTS READY

ADD BENGAL GRAM AND URAD TO HOT OIL

WHEN BROWN ADD ONIONS,GINGER AND CHILLIES

THEN TOMATOES WITH SALT

WHEN ITS MUSHY

ADD MINTLEAVES STIR,SWITCH OFF AND GRIND

MAKE TEMPERING

ADD TO GROUND CHUTNEY

1.Add 1 tbsp of oil in a kadai and fry urad and bengal gram till golden.
2.Then add small onions,ginger and green chillies.
3.When onions are translucent add tomatoes with some salt.
4.Saute tomatoes till soft with all the rawness gone.
5.Add mint leaves.
6.After it shrinks switch off.
7.Cool the mixture and grind smooth by adding needed water.
8.Do tempering with mustard and curry leaves.
9.Serve with idli or dosa.

Some more chutney varieties on my blog:

 make radish chutney for idli and dosa

carrot chutney indian recipe

milagai chutney recipe/dry red chilli chutney

ridge gourd skin chutney/Peerkangai thol chutney

mint leaves chutney/pudhina chutney for idli and dosa

onion and tomato chutney/easy chutney for idli and dosa

tomato mint chutney recipe (thakkali puthina )

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Total Time 20 minutes mins

Ingredients

  

• Mint leaves - hand full tightly packed
• Tomatoes - 1 cup chopped country variety
• Ginger pieces - 1 inch
• Small onions - 1/2 cup
• Green chillies - 3-4
• Bengal gram and urad dhal - 3 tbsp
• Oil - 1 tbsp

For tempering:

• Mustard seeds - 1 tsp
• Some curry leaves
• Oil - 1tsp

Instructions

 

• Add 1 tbsp of oil in a kadai and fry urad and bengal gram till golden.
• Then add small onions,ginger and green chillies.
• When onions are translucent add tomatoes with some salt.
• Saute tomatoes till soft with all the rawness gone.
• Add mint leaves.
• After it shrinks switch off.
• Cool the mixture and grind smooth by adding needed water.
• Do tempering with mustard and curry leaves.
• Serve with idli or dosa.
  

Notes

You can increase the amount of mint leaves if you want more green colour.
I have used country variety tomatoes for tanginess.
You can add little hing while doing tempering.
The best part of this chutney is that we don't need to add any coconut.

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