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
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.
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.