March 15, 2016

Tomato Phudina Chutney / Tomato Mint Chutney

Couple of days back, we attended an engagement function and the food tasted so delicious. Especially, Tomato mint chutney made me to have an extra cup of curd rice. The taste was unlike my regular tomato - mint chutney, so thought of replicating it today by remembering the taste and flavor of it. And my attempt did not fail me, the flavor and taste is similar to the actual one except for the texture. In function, they served it as a coarsely ground chutney which I made into fine paste to serve with Dosa. Adding Jeera / cumin seeds to this chutney enhanced the taste. This goes delicious with curd rice too.

Ingredients :

2 Tsp Oil / Gingelly oil
3 Tomatoes, chopped
Handful of Mint leaves
1 Tbsp Urad dal
1/2 Tsp Jeera / Cumin seeds
3 Garlic pods
4 Green chillies, sliced
Salt to taste
Water, as needed
1 - 2 Tsp Oil / Gingelly oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
A pinch of Hing powder
1 Spring Curry leaves

Method :

Heat 2 Tsp oil in a pan and add urad dal followed by jeera, garlic pods and green chillies.

Saute and add the chopped tomatoes along with mint leaves.

Saute till the tomatoes turns soft and switch off the flame.

Cool the mixture and grind into fine paste by adding the required amount of salt and water.

Transfer it to a bowl and keep aside.

Meanwhile, heat 1 - 2 Tsp oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by curry leaves and hing.

Roast and add it to the ground chutney.


Serving Options :

Serve with Idly and Dosa.

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