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Tomato pudhina chutney Recipe

Tomato pudhina chutney is a popular Indian Side Dish
Author :
On :
Wednesday, 27 July, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


  • Tomatoes - 3 medium size
  • Garlic - 5 pods (optional)
  • Onion - 1 medium size
  • Coconut - 1/4 (1/4 slice from one half of the Coconut), grate it or cut into small pieces
  • Pudina - 1 small bunch
  • For seasoning:
  • Mustard Seeds - 1 tsp
  • Jeera seeds - 1/2 tsp
  • Bengal Gram dal - 1 tbsp
  • Urad Dal - 1.5 tbsp
  • Green chillies or Red Chillies - 5 (depending on what color you need the chutney to be)
  • Curry leaves - a few
  • Asafetida (Hing) - a pinch
  • How to Make Tomato pudhina chutney:

    1. Cut the onion into square pieces and leave aside.
    2. Clean pudina and slice tomatoes and garlic. Set aside.
    3. In 2 tbsp of oil, season mustard and jeera seeds and the dals.
    4. Once done, add the chillies, curry leaves and hing.
    5. After a minute, add onions and fry them till they are half done.
    6. Add the pudina, tomatoes and garlic.
    7. Cook well and when done, add the grated/sliced coconut.
    8. Cook for 2 minutes and allow it to cool.
    9. Take a small ball of tamarind - and warm it with water for the syrup.
    10. Grind all the cooked ingredients with tamarind water.
    11. Add salt as required.
    12. This is excellent for idlis/dosas/ bread sandwiches/chapatti /rice and puri too.


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