Recipe for spicy and tangy tomato pudina chutney, country style. This recipe goes so well with idli, dosa and even ragi mudde. Recipe with step by step pictures.
தக்காளி புதினா சட்னி
This is an excellent everyday recipe made with tomatoes and mint leaves. I like to make this chutney a little spicy. This is perfect for breakfast and I am sure that one will go for second serving of idli or dosa along with this chutney. This is a very rustic country style recipe that my maid makes and we all love it at home. I even use it as a spread for sandwiches. Do try it!
Here is how to do tomato pudina chutney.
Heat oil in a pan and add in the curry leaves and green chillies. Add in the garlic cloves and saute for a minute.
Add in the sliced onions and salt. Saute for a couple of minutes. Add in the chopped tomatoes.
When the tomatoes are well cooked and dry, add in the fresh shredded coconut. Add in the tamarind and a small piece of jaggery. If you dont have jaggery, add a pinch of sugar. The jaggery rounds the flavour of the chutney.
Saute for a couple of minutes. Add in the mint leaves.
Saute the mint leaves for a minute and remove from heat.
Once the mixture is cool, grind to a smooth paste in a mixie with quarter cup of water. Do not add a lot of water while grinding. The chutney needs to be thick.
Serve the chutney with idli, dosa and even goes well with ragi mudde.
- 1 teaspoon sesame oil (Indian Gingely oil)
- 1 sprig curry leaves
- 3 green chillies
- 5 cloves garlic
- 2 medium sized onions, sliced (about 1 cup)
- 4 ripe Indian country tomatoes, chopped (about 1 cup)
- 1 teaspoon salt
- ½ cup fresh shredded coconut
- 1 teaspoon tamarind
- ½ teaspoon jaggery or sugar
- 1 cup mint leaves
- Heat oil in a pan and add in the curry leaves and green chillies. Add in the garlic cloves and saute for a minute.
- Add in the sliced onions and salt. Saute for a couple of minutes. Add in the chopped tomatoes.
- When the tomatoes are well cooked and dry, add in the fresh shredded coconut. Add in the tamarind and a small piece of jaggery. If you dont have jaggery, add a pinch of sugar. The jaggery rounds the flavour of the chutney.
- Saute for a couple of minutes. Add in the mint leaves.
- Saute the mint leaves for a minute and remove from heat.
- Once the mixture is cool, grind to a smooth paste in a mixie with quarter cup of water. Do not add a lot of water while grinding. The chutney needs to be thick.
- Serve the chutney with idli, dosa and even ragi mudde.
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