Tomato Mint Chutney


This is a recipe for Tomato Mint Chutney. Fresh tomatoes and mint leaves mixed with lemon juice, chili powder, vinegar and other common Indian ingredients such as lime juice, coriander, ginger garlic paste and garam masala. This chutney can be used to serve with sandwiches or as a spread for toast.

Tomato Mint Chutney

Tomato Mint Chutney is produced by pulverizing tomatoes, mint, and other vegetables into a paste and combining with tempered spices. It is sour, spicy, and flavorful. Idli, dosa, and uttapam go wonderfully with tomato mint chutney, which is simple to make. Travel and tiffin lunch boxes are great places to use tomato mint chutney.

 Prep Time15 mins

 Cook Time15 mins

 Total Time30 mins

 Servings people


  • 2 tsp oil
  • 1/2 tbsp urad dal
  • 2 nos red chillies
  • 1 no kashmiri chilli
  • 2 nos garlic cloves
  • 3/4 cup onions sliced
  • 3/4 cup tomatoes roughly chopped
  • 1/2 cup mint leaves loosely packed
  • 1/2 tsp jaggery
  • 1/2 tsp tamarind

To temper:

  • 2 tsp oil
  • 3/4 tsp mustard seeds
  • a pinch hing


  • An onion is added after the urad dal, red chillies, and garlic have been sauteed in oil till golden.
  • Add tomatoes and continue to sauté until the tomatoes are brown and slightly shrink.
  • Add the mint leaves and stir briefly. Then turn off after adding tamarind and jaggery.
  • Completely let off steam. after which pour into a mixer jar. It should be ground to chutney consistency.
  • In a tadka pan with hot oil, add the mustard seeds, let them sputter, and then add the hing. Put the tadka in the chutney.
  • Serve hot idlis or dosas with tomato mint chutney.


Oil enhances the flavor of the chutney.

• You can use less cloves of garlic. or even completely eliminate them. Just make sure the raw flavor is gone. Even green chilies should only be fried until their rawness has vanished. If the chiles are spicy, the chutney tastes better.

• Avoid making the chutney into a paste by not grinding it up too much.

Curry leaves should not be added to the seasoning. It dominates the Mint’s flavor.


• The tomatoes from the country are sourer and more flavorful. Add some tamarind if you are using hybrid tomatoes.

• Avoid overcooking tomatoes to the point where they become dry and lose all of their juice. The flavor of the Chutney is diminished by this. The skin should just peel off of them, leaving the juice inside.

Mint :

• Take a small handful of mint leaves, give them a minute to cook, then take them off the heat.

• You may also use Fenugreek leaves or coriander together with stalks in place of the mint.

Seeds of Sesame:

• To get an even roast, sesame seeds should be heated gently. In place of sesame seeds, you can alternatively use groundnuts or Bengal Gram.

Tomato Pudhina Chutney | Tomato Mint Chutney

Fresh mint leaves, tomatoes, onions, and other spices are used to make tomato chutney, or pudhina. The greatest accompaniment for idli and dosa is this. This chutney is delicious and healthful, and it can be made just as fast and easily as other chutneys. This is typically served with a mild spice, but you can change the level of heat to suit your tastes.

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

The spicy and tasty Tomato Pudhina Chutney is created with fresh mint leaves, tomato, onion, and other spices. Idli, dosa, and other South Indian morning items go well with this. Anyone will find this chutney tempting due to the taste of tomato, mint, and onion, as well as the chilies’ heat and sourness. Serving suggestions: Chutney and hot idly.

Variations in making of Tomato Pudhina Chutney

  • Quantity of Coconut – I have added only two tablespoon of Coconut in the chutney. You can increase the proportion of Coconut to get slightly different texture and taste of this chutney.
  • Addition of Coriander Leaves – Add Coriander leaves along with Mint leaves to get different flavor. Also you can replace mint leaves with coriander leaves.
  • Color of the Chutney – This depends on various factors – proportion of Tomato to Mint Leaves and coconut, quality of the tomato, etc.,  Color doesn’t matter as long as you get the chutney as per your liking.
  • Sourness in the chutney – I have not add Tamarind as i found the tomato itself gives required sourness. If you want more sourness then you can add a teaspoon of tamarind paste / very small pinch of tamarind.
  • Garlic – If you are a fan of garlic, then you can add 2-3 garlic cloves.
  • Green Vs. Red Chili – I have add both green chili and red chili in this chutney. But you can add either green or red chili as per your liking.




  • Mixer Grinder






Fresh mint leaves, tomatoes, onions, and additional spices are used to make tomato pudhina chutney. It’s one of the greatest sides to have with idli and dosa. This is a wonderful and nutritious chutney that is just as quick and simple to make as other chutneys. This will often be served with a mild amount of heat, but you can change it to your own level.


  • 2 nos Tomato Big Size
  • 1 nos Onion (or 8-10 shallots)
  • 1 cup Mint Leaves (1 cup = 250 ml)
  • 1 nos Green Chili
  • 1 nos Red Chili
  • 2 tbsp Urad Dal
  • 2 tbsp Grated Coconut
  • 1 tbsp Cooking Oil (preferably Sesame Oil)
  • 1 pinch Tamarind Optional (or 1/2 tsp Tamrind Paste)
  • ½ tsp Salt adjust to your taste


  • 1 tsp Cooking Oil (preferably Sesame Oil)
  • 1 tsp Mustard Seeds
  • 1 tsp Split Urad Dal


  • Roughly Chop the tomato and onion, then set them aside. Additionally, gather the mint leaves and wash them with water.
  • Cooking oil is added to a heated pan. When the oil is hot, add the urad dal, green chili, and red chili. Fry the ingredients until the dal turns light brown and an aroma is released.
  • Add the chopped onion and continue to cook until shiny.
  • Add the tomatoes and continue to cook them until they are beautifully mushy.
  • I omitted the tamarind because tomatoes are already tart. However, if your tomatoes lack tang, you can grind in a small amount of tamarind.
  • Pudhina (Mint) leaves are now added, and the onion and tomato mixture is being sautéed with them.
  • Finally, stir in the grated coconut and cook over a low heat for around two to three minutes. Put all of these ingredients in a mixer grinder, then let it cool. Salt as needed is added. When it has cooled, without adding water, crush it into a fine paste.


  • Once the oil is hot, pour it into the pan and then add the mustard seeds. Add the curry leaves when the mustard seeds begin to splutter. These empering should be added to the chutney.
  • Tomato Mint Chutney is a spicy and tasty condiment.

What is Garlic Tomato Chutney With The Touch Of Mint?

A quick and easy recipe that is bursting with distinct flavors is garlic tomato chutney with a touch of mint. All types of appetizers pair well with this hot, sour chutney. This chutney’s gorgeous crimson hue only serves to increase its allure. Additionally, the combination of garlic and mint gives it a pleasant aroma, which increases its appeal. If you enjoy garlic, Garlic Tomato Chutney With The Touch Of Mint is a fantastic treat.

Let’s go over short, simple instructions for making garlic tomato chutney with a touch of mint.

Grab the grinder. Add each ingredient to the mixture. To make a smooth paste, add some water and pulse.

into a serving bowl after transfer. Serve alongside any of your preferred snacks. Enjoy!

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