Tomato Mint Chutney | Easy Chutney Recipe | Side dish for Idli Dosa | Tomato Pudina Chutney

Tomato Mint Chutney | Easy Chutney Recipe | Side dish for Idli Dosa | Tomato Pudina Chutney

#tomatomintchutney #pudinatomatochutney #tomatopudinachutney #sidedishforidli #sidedishfordosa #homecookingshow

Promo - 00:00
How to make Tomato Mint Chutney - 00:25
Tempering Chutney - 02:38


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To Make Tomato Mint Chutney

Chana Dal - 3 Tbsp
Red Chilli - 4 Nos
Coconut - 3 Tbsp
Onion - 2 Nos
Green Chilli - 2 Nos
Garlic - 8 Cloves
Tamarind
Tomato - 2 Nos
Rock Salt - 1 Tsp
Mint Leaves
Water
Oil


For Tempering

Oil
Urad Dal - 1 Tsp
Mustard Seeds - 1/2 Tsp
Cumin Seeds - 1/2 Tsp
Red Chilli - 2 Nos
Hing / Asafoetida
Curry Leaves

Method
To a wide kadai, add one tsp of oil, three tbsp of chana dal, four red chilies and roast it.
Add three tbsp freshly grated coconut and switch off the stove. Transfer it to a plate and allow it to cool.
To the same pan, add two tsp of oil, add two onions roughly chopped and add two green chilies. Then add eight cloves of garlic, and some small bits of tamarind to it.
Then add two medium size tomatoes chopped and saute it.
Then add a tsp of rock salt and mix together.
Add pudina leaves and saute well.
Switch off the stove now, transfer it to a plate and cool it.
To a mixer jar add the roasted chana dal, red chilies and the coconut and grind it without adding any water.
Then add the onion, tomato, pudina mixture, add some water and grind it again. Once done transfer it to a bowl.
Let's temper the chutney now..
To a tempering pan, add some oil, one tsp of urad dal, half tsp of mustard seeds, half tsp cumin seeds, two red chillies, little hing and some curry leaves. Add this to the chutney. Mix the tempering with the chutney.
That’s it, the tasty tomato pudina chutney is ready to be served with hot idlis or dosas of your choice…



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