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tomato pudina chutney recipe
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5 from 232 votes

tomato pudina chutney recipe | pudina tomato pachadi | tomato mint chutney

easy tomato pudina chutney recipe | pudina tomato pachadi | tomato mint chutney
Course chutney
Cuisine south indian
Keyword tomato pudina chutney recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 Servings
Calories 241kcal
Author HEBBARS KITCHEN

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