A burst of tangy, spicy, and refreshing flavors, Tomato Mint Chutney is a must-have condiment that can elevate any meal. The natural sweetness of ripe tomatoes, the earthiness of chana dal, the mild heat from red and green chilies, and the refreshing aroma of fresh mint leaves come together beautifully in this chutney. The tamarind adds a hint of tanginess, while coconut lends a touch of creaminess, making it a well-balanced and flavorful accompaniment.
The Role of Chutneys in South Indian Cuisine
Chutneys are an integral part of South Indian cooking, adding layers of flavor to breakfasts, snacks, and even main courses. No traditional meal is complete without a chutney on the side—whether it’s served with pillowy idlis, golden crispy dosas, or soft uthappams. While coconut chutney and peanut chutney are household staples, this Tomato Mint Chutney brings a unique twist, infusing spice, tang, and freshness into every spoonful. Beyond its traditional role, it makes a fantastic dip for snacks, a spread for sandwiches, or even a side for rotis and parathas.
Why This Chutney Works So Well
- Tomatoes not only bring a natural sweetness and slight tartness that pairs well with other ingredients, but they are also rich in vitamin C and antioxidants, promoting skin health and boosting immunity. Their natural tang enhances the chutney’s spice.
- Mint Leaves provide a cooling, herbal freshness that balances the heat from the chilies, while also aiding in digestion and detoxification.
- Chana Dal gives a mild nutty taste and thickens the chutney, ensuring a creamy consistency. It’s also packed with protein and fiber, making the chutney more nutritious.
- Tamarind adds a mild sourness, which not only enhances the chutney’s flavor depth but also aids in gut health and digestion.
- Coconut balances the spice with its natural creaminess, while also providing healthy fats that support brain function and improve satiety.
- Tadka (Tempering) with mustard seeds, urad dal, cumin, and curry leaves adds an irresistible crunch, fragrance, and depth, giving the chutney its signature South Indian essence.
Making Tomato Mint Chutney– Simple Step-by-Step Guide
Making this chutney is straightforward, but each step enhances the taste.
First, roast chana dal and red chilies in a little oil until golden brown and fragrant—this deepens the chutney’s nutty undertones.
Then, briefly stir in freshly grated coconut, turn off the heat, and let the mixture cool. Once cool, blend this into a coarse paste.
In the same pan, sauté onions, green chilies, and garlic until they turn soft and lightly golden.
Add chopped tomatoes, season with a pinch of salt, and let them cook down into a rich, mushy consistency.
The mint leaves go in last, just enough to release their bright aroma. After cooling, blend everything together with water to achieve a smooth yet textured chutney.
For the final touch, prepare a tempering (tadka) by heating oil and adding mustard seeds, urad dal, cumin, red chilies, asafoetida, and curry leaves. Once they crackle and release their fragrance, pour this sizzling mixture over the chutney, mix well, and it’s ready to serve!
The Significance of Thalippu (Tempering) in South Indian Cooking
Thalippu, also known as tempering or tadka, is an essential technique in South Indian cooking that enhances the aroma, taste, and texture of a dish. It involves quickly frying spices and herbs in hot oil or ghee, releasing their essential oils and deepening their flavors. This simple step unlocks layers of taste and infuses dishes with a signature South Indian touch.
How Tempering Transforms a Dish
When the sizzling sound and irresistible aroma of tempering fill the air, making your stomach rumble in anticipation—it’s the moment you know a delicious meal is just moments away.
- Boosts Aroma: When mustard seeds splutter, curry leaves crisp up, and chilies sizzle, they release a captivating fragrance that sets the foundation for the dish’s flavor profile.
- Enhances Taste: The spices bloom in hot oil, making their flavors more pronounced and blending them harmoniously into the dish.
- Adds Texture: The slight crunch from roasted urad dal, cumin, and mustard seeds contrasts beautifully with the smoothness of chutneys or dals.
- Aids Digestion: Many ingredients used in tempering, like cumin, asafoetida, and curry leaves, have digestive benefits, making the dish not just flavorful but also gut-friendly.
For chutneys like Tomato Mint Chutney, tempering is the finishing touch that ties everything together. Once the chutney is blended to perfection, the hot oil infused with spices is poured over it, adding an instant boost of aroma and depth. This simple step can elevate the chutney from good to extraordinary, making it more flavorful and well-rounded.
How to Store
This chutney stays fresh in the refrigerator for up to 2 days when stored in an airtight container.
Best Pairings
- Classic: Serve with hot idlis, crispy dosas, or fluffy uthappams.
- Fusion: Use as a dip for samosas, pakoras, or tortilla chips.
- Creative: Spread on sandwiches or wraps for a bold flavor boost.
This Tomato Mint Chutney is more than just a side dish—it’s a nutritious, flavor-packed game-changer that adds vibrance to every meal. Try it and experience the magic!
Tomato Mint Chutney
Description
A tangy, spicy, and refreshing Tomato Mint Chutney that pairs perfectly with idlis, dosas, and snacks. Bursting with flavor and an irresistible aroma!
Ingredients
To Make Tomato Mint Chutney
For Tempering
Instructions
Prep Work
-
Prepare coconut
Grate fresh coconut and set aside
-
Chop vegetables
Roughly chop onions, tomatoes, and green chillies.
-
Prepare tamarind
Take a small piece of tamarind and keep it ready. -
Rinse mint leaves
Wash mint leaves thoroughly and drain.
Method
-
Roast chana dal
Heat oil in a pan, add chana dal and red chillies. Roast until golden brown.
-
Add coconut
Add grated coconut to the pan and switch off the stove. Transfer to a plate to cool. -
Saute onions
In the same pan, heat oil and add chopped onions, green chillies, and garlic.
-
Add tamarind and tomatoes
Add tamarind and chopped tomatoes. Sauté until tomatoes soften. -
Add salt and mint
Stir in rock salt and washed mint leaves. Sauté well and turn off the heat. Let it cool.
-
Grind chutney
Blend the roasted chana dal, red chillies, and coconut first. Then add the onion-tomato mixture with water and grind into a chutney. -
Prepare tempering
Heat oil, add urad dal, mustard seeds, cumin seeds, red chillies, hing, and curry leaves. Sauté until mustard splutters. -
Mix tempering
Pour tempering over the chutney and mix well. -
Serve
Tomato mint chutney is ready! Serve with idli or dosa.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 5g25%
- Sodium 150mg7%
- Potassium 300mg9%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 4g8%
- Vitamin A 500 IU
- Vitamin C 10 mg
- Calcium 40 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
