Tomato pudhina chutney

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 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

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

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