tomato pudina chutney recipe | pudina tomato pachadi | tomato mint chutney
easy tomato pudina chutney recipe | pudina tomato pachadi | tomato mint chutney
Servings 4 Servings
Calories 241kcal
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
Calories: 241kcal | Carbohydrates: 29g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Sodium: 521mg | Potassium: 1595mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2757IU | Vitamin C: 183mg | Calcium: 430mg | Iron: 14mg