Tomato Pudhina chutney is a spicy chutney which goes well with Idli, Dosa etc. You can also serve with Roti, Chappati and the combination does go well. This chutney can be preserved in the refrigerator for 3 to 4 days easily. When you do not want the usual Coconut chutney and want a change, try this chutney.
Ingredients:
Oil – 1 tsp
Channa Dal – 2 tbsp
Red Chillies – 5 (Byadgi Chilli)
Asafoetida – 1 small piece
Onion (Medium sized) – 1 (chopped)
Curry Leaves – from 1 twig
Ginger – ½ inch log piece
Tomato (medium sized) – 3 (chopped)
Mint Leaves (tightly packed) – ¼ cup
Jaggery or Sugar – 1 tbsp (optional)
Salt – to taste
For tempering:
Oil – 1 tsp
Mustard Seeds – ½ tsp
Red Chilli – 1 (broken)
Curry Leaves – from 1 twig
Method:
Heat the Oil in a pan. Roast the Chana Dal and Asafoetida in it. Add the Red Chilli and roast for few seconds.
Add Onion, Curry Leaves and Ginger. Sauté it till the Onion becomes translucent.
Add the chopped Tomatoes and Salt. Cook for 2 to 3 minutes.
Add the Mint leaves and cook till the Tomatoes become soft.
Allow them to cool.
Grind them to a fine or coarse paste with very little water.
Heat Oil in a pan. Add Mustard Seeds, Curry Leaves and Red Chilli. Once the Mustard splutters, transfer this seasoning to the ground chutney and mix well.
Serve with Idli, Dosa, Uthappa etc.
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