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.
well, to be honest, i am a big fan of just pudina chutney and tomato chutney prepared separately. i often make it for my snack side dish or for my morning breakfast respectively. having said that, this recipe the combination of both is unique and something to try. i am not a huge fan of this recipe anyway and i like to have the individual flavours. but there is huge fan following for it and my husband is one of them. he likes it as a side dish when served with dal rice or sambar rice combination. moreover, the best part of this recipe is shelf life. unlike other south indian chutney, i have not added coconut which improves the shelf life significantly. you may make it and preserve it in the fridge for 2-3 days easily.
anyway, before wrapping up i would like to add few more tips, suggestions and variations to tomato pudina chutney recipe. firstly, in this recipe, i have not added coconut with pudina and tomatoes. many south indian may prefer to have additional coconut for extra flavour, but i think it would reduce the sharpness and flavour. secondly, i always recommend using fresh and ripe tomatoes for this recipe. you may use roma tomatoes for this recipe but can also use other available tomatoes. lastly, the chutney tastes better when tempered with mustard and urad dal with a hint of hing and red chillies.
finally, i request you to check my other chutney recipes collection with this post of tomato pudina chutney recipe. it mainly includes my other related recipes like, sweet potato chutney, dry garlic chutney, chana dal chutney, methi chutney, tomato gojju, red coconut chutney, lahsun ki chatni, curry leaves chutney, hotel style coconut chutney for dosa and idli, pudina chutney. further to these i would also like to highlight my other recipes categories like,
tomato pudina chutney video recipe:
recipe card for tomato pudina chutney recipe:
tomato pudina chutney recipe | pudina tomato pachadi | tomato mint chutney
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
- 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.
- roast on low flame until it turns golden brown.
- now add 1 onion, 5 clove garlic and 1 inch ginger.
- saute until the onions shrink slightly.
- further, add 2 tomato, small piece tamarind and ¾ tsp salt.
- mix well making sure everything is well combined.
- cover and cook for 10 minutes or until the tomatoes soften.
- now add 1 cup pudina, ½ cup coriander and saute slightly.
- cool completely, and transfer to a blender.
- blend to smooth paste adding water if required.
- now prepare the tempering, by heating 3 tsp oil.
- splutter ¾ tsp mustard, pinch hing, 1 dried red chilli and few curry leaves.
- pour the tempering over the chutney and mix well.
- finally, enjoy tomato pudina chutney is ready to enjoy with rice, idli or dosa.
Nutrition
how to make pudina tomato pachadi with step by step photo:
- 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.
- roast on low flame until it turns golden brown.
- now add 1 onion, 5 clove garlic and 1 inch ginger.
- saute until the onions shrink slightly.
- further, add 2 tomato, small piece tamarind and ¾ tsp salt.
- mix well making sure everything is well combined.
- cover and cook for 10 minutes or until the tomatoes soften.
- now add 1 cup pudina, ½ cup coriander and saute slightly.
- cool completely, and transfer to a blender.
- blend to smooth paste adding water if required.
- now prepare the tempering, by heating 3 tsp oil.
- splutter ¾ tsp mustard, pinch hing, 1 dried red chilli and few curry leaves.
- pour the tempering over the chutney and mix well.
- finally, enjoy tomato pudina chutney is ready to enjoy with rice, idli or dosa.
notes:
- firstly, make sure to saute onions well, else the raw flavour will remain.
- also, you can add coconut while blending to change the flavour.
- additionally, you can skip adding onions if you do not prefer.
- finally, tomato pudina chutney recipe tastes great when prepared spicy.