Tomato Mint chutney is a typical side dish for South Indian Breakfast recipe that goes amazing with Idly, Dosa and Appam. This chutney is made with essential kitchen ingredients such as Tomatoes, Mint, Red chillies and Onions or Shallots.
Adding Mint leaves gives a nice aroma to the chutney and it tastes heavenly with a hot South Indian breakfast. The flavour of Shallots, sourness of tomatoes, and aroma of mint leaves make this chutney delicious and irresistible to anyone.
I have made this a little spicy but you can adjust the spiciness as per your taste. Usually, I don’t add garlic to this chutney, but if you are a fan of garlic, then you can add 2 to 3 garlic cloves.
Sauteing well all the ingredients will make the chutney even tastier so be aware to saute the small onions/ shallots and other ingredients.
Here there is no need of adding any spice powders for spiciness since we add dried red chillies. Adding dried red chillies instead of chilli powder will enhance the chutney taste better.
You may also like my other Side Dish Recipes and Chutney recipes. Do check them here.
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Tomato Mint Chutney
Equipment
- Any type of Pan
Ingredients
- 3 Large Tomatoes
- 4 Dried Red chillies
- 1 Cup Fresh Mint leaves
- 12 nos Shallots/Small Onions
- 4 tbsp Coconut Oil
- 1 tsp Mustard Oil
- Few curry leaves
- Salt to Taste
Instructions
- Heat oil in a pan and roast dry red chillies. Once it is roasted, keep them aside.
- Then add shallots/small onions and saute them until they become transparent.
- Add in mint leaves and saute them.
- Next, add chopped tomatoes and saute them until they turn mushy. Season it with the required amount of salt.
- Once sauteed, set the ingredients aside to reach room temperature.
- Add roasted red chillies to a mixer jar and grind them first.
- Then add sauteed ingredients into a mixer jar along with chillies and grind them smoothly.
- Transfer the ground chutney to a vessel and add the required amount of water to it.
- Next, temper the chutney. Heat oil in a tempering pan. Add mustard seeds. Once it splutters, add curry leaves. Then pour it over the chutney.
- Serve hot.
Notes
- I haven’t added any garlic to this recipe.
- But if you like garlic cloves, you can 2 – 3 while sauteing the other ingredients.
- Adjust the spice level as per your taste.
PICTURE REPRESENTATION TO MAKE TOMATO MINT CHUTNEY
Heat oil in a pan and roast dry red chillies. Once it is roasted, keep them aside.
Then add shallots/small onions and saute them until they become transparent.
Add in mint leaves and saute them.
Next, add chopped tomatoes and saute them until they turn mushy. Season it with the required amount of salt.
Once sauteed, set the ingredients aside to reach room temperature.
Add roasted red chillies to a mixer jar and grind them first.
Then add sauteed ingredients into a mixer jar along with chillies and grind them smoothly.
Transfer the ground chutney to a vessel and add the required amount of water to it.
Next, temper the chutney. Heat oil in a tempering pan. Add mustard seeds. Once it splutters, add curry leaves. Then pour it over the chutney.
Tomato Mint Chutney is ready to serve hot.
