Step-by-step
1
firstly, in a kadai heat 2 tbsp oil and saute 1 tbsp chana dal, 1 tbsp urad dal, 1 tsp coriander seeds, 1 tsp cumin seeds, ¼ tsp methi and 5 dried red chilli.
2
roast on low flame until it turns golden brown.
3
now add 1 onion, 5 clove garlic and 1 inch ginger.
4
saute until the onions shrink slightly.
5
further, add 2 tomato, small piece tamarind and ¾ tsp salt.
6
mix well making sure everything is well combined.
7
cover and cook for 10 minutes or until the tomatoes soften.
8
now add 1 cup pudina, ½ cup coriander and saute slightly.
9
cool completely, and transfer to a blender.
10
blend to smooth paste adding water if required.
11
now prepare the tempering, by heating 3 tsp oil.
12
splutter ¾ tsp mustard, pinch hing, 1 dried red chilli and few curry leaves.
13
pour the tempering over the chutney and mix well.
14
finally, enjoy tomato pudina chutney is ready to enjoy with rice, idli or dosa.
Video
Notes
- firstly, make sure to saute onions well, else the raw flavour will remain.
- also, you can add coconut while blending to change the flavour.
- additionally, you can skip adding onions if you do not prefer.
- finally, tomato pudina chutney recipe tastes great when prepared spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/tomato-pudina-chutney-recipe/