Chettinad Tomato Pudina Chutney – is a no onion, no garlic, no coconut…quick chutney that can be paired with any tiffin item, roti… even rice too. Ever since i saw this under Anusha’s @tomatoblues insta feed it was knocking me on my head… so gave it a try and here it is! I blindly followed her method but hiked up the red chillies to suit our taste and licked it up with couple of Kal Dosais!
Some 45+ chutney recipes to try…
- Tomato – 1 cup (chopped) roughly 2 medium tomatoes
- Mint leaves – 1/4 cup (tightly packed)
- Coriander leaves – 1/4 cup (tightly packed)
- Cumin seeds – 1 teaspoon
- Dry red chilli – 5
- Oil – 1 tablespoon for saute
- Oil – 1 teaspoon for tempering
- Mustard seeds – 1/2 teaspoon
- Split balck gram – 1/2 teaspoon
- Curry leaves – a few
- Salt – 1/4 teaspoon (kallu uppu)
Lets see how to make this Chettinad Tomato Pudina Chutney…
This is what you will need….
Heat oil in a kadai and splutter the cumin and add in dry red chillies and saute for few minutes.
Now add in the mint and coriander leaves and saute a bit. (Do not brown, just saute until they wilt a bit)
Now add in the chopped tomatoes and cook till it gets mushy.
Once the tomatoes gets cooked, switch off to cool completely. Use the pulse setting in your mixer and run it few times along with salt. (Do to grind to a paste… we need to pulse just to keep it chunky and the bits of mint and coriander needs to be seen)
Heat a little oil and temper with mustard, split black gram and curry leaves.
This is how it was served… gundu kal dosai with kara chutney!
Makes 1/2 cup & serves two.
We prefer our chutney really spicy so used 5 red chillies… you may cut dowon on it.