Spicy tomato mint chutney is a delicious south Indian chutney for not only idly, dosa, upma and pongal but it is also great for rice or chapati.
Ingredients
5-6 tomatoes
a big handful of mint leaves
a small handful of cilantro
4 green chilies
salt
1/4 tsp turmeric powder
1/4 tsp tamarind paste or as needed for sourness
1 tbsp oil
4 red chilies or more for more spiciness
1 tbsp urad dal
1/8 tsp fenugreek seeds
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing/asafoetida
curry leaves
5-6 tomatoes
a big handful of mint leaves
a small handful of cilantro
4 green chilies
salt
1/4 tsp turmeric powder
1/4 tsp tamarind paste or as needed for sourness
1 tbsp oil
4 red chilies or more for more spiciness
1 tbsp urad dal
1/8 tsp fenugreek seeds
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing/asafoetida
curry leaves
Preparation
Wash and cut the tomatoes into small pieces.
Wash and cut green chili lengthwise.
Wash mint leaves.
Wash and finely chop cilantro.
Wash and cut the tomatoes into small pieces.
Wash and cut green chili lengthwise.
Wash mint leaves.
Wash and finely chop cilantro.
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Procedure
Take tomatoes and green chilies in a pan and cook on medium heat for 3 minutes. Add salt and turmeric powder also to tomatoes. After 3 minutes add mint leaves and cook for 2 more minutes. Then add cilantro or coriander leaves, switch off the flame and let it cool down. Prepare tempering while the tomatoes are cooling down.
Tempering
In a small sauce pan, heat 1 tbsp of oil. When the oil is hot add 4 red chilies, 1 tbsp of urad dal and 1/8 tsp of fenugreek seeds and fry them until they just change color. Transfer them into a plate. Let this cool down. In the same pan add 1 tsp urad dal, 1 tsp mustard seeds and 1 tsp cumin seeds. Keep stirring. When the mustard seeds are spluttering, add hing/asafoetida and curry leaves. Switch off the flame. Keep this aside.
Into your grinder jar take red chili, urad dal and fenugreek seeds, and grind them finely. Then add cooked tomato mixture. This time pulse the grinder a few times to make a chunky paste. Add tamarind paste also and check for the salt. Transfer the chutney into a bowl. It can be refrigerated for up to 3-4 days. Enjoy!!
Please write your comments and suggestions below.
Take tomatoes and green chilies in a pan and cook on medium heat for 3 minutes. Add salt and turmeric powder also to tomatoes. After 3 minutes add mint leaves and cook for 2 more minutes. Then add cilantro or coriander leaves, switch off the flame and let it cool down. Prepare tempering while the tomatoes are cooling down.
Tempering
In a small sauce pan, heat 1 tbsp of oil. When the oil is hot add 4 red chilies, 1 tbsp of urad dal and 1/8 tsp of fenugreek seeds and fry them until they just change color. Transfer them into a plate. Let this cool down. In the same pan add 1 tsp urad dal, 1 tsp mustard seeds and 1 tsp cumin seeds. Keep stirring. When the mustard seeds are spluttering, add hing/asafoetida and curry leaves. Switch off the flame. Keep this aside.
Into your grinder jar take red chili, urad dal and fenugreek seeds, and grind them finely. Then add cooked tomato mixture. This time pulse the grinder a few times to make a chunky paste. Add tamarind paste also and check for the salt. Transfer the chutney into a bowl. It can be refrigerated for up to 3-4 days. Enjoy!!
Please write your comments and suggestions below.
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