Skip to main content

Tomato Mint Chutney/Thakkali Pudina Chutney




As my family likes the mint flavor,I try to make different varieties of chutney out of mint.One such try was this mint chutney and it pairs very well with idly and dosa.Also its a great spread for bread to make sandwiches.

This is a simple,easy to make chutney and need only 20 minutes for the entire process.Addition of urad dhal and channa dhal gives a nice creamy texture to the chutney.




                                                             
                                                            
                                  Tomato Mint Chutney /Thakkali Pudina Chutney

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes
   Serves 4-5


  Ingredients




Ingredient
Quantity
Mint leaves/pudina illai
2 cups(tightly packed)
Coriander leaves/kothamalli illai
1/4 cup(tightly packed)
Tamarind/puli
a big gooseberry size
Green chilly/pachamilagai
6-7
Shallots/chinna vengayam
3-4
Tomato/thakkali
3 (medium size)
Urad dhal/uluthamparuppu
2 tsp
Channa dhal/kadalaparuppu
2 tsp
Salt
3/4 - 1 tsp
Oil
1 tbs

   For the tempering
Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Curry leaves/karivepillai
few leaves
Asafoetida/perungayam
a pinch
   

 Method 
  • Clean the mint and coriander leaves in water for couple of times and set it aside.
  • Heat a pan with 2 tsp of oil and to tis add the urad dhal and channa dhal,fry it until golden.Add in the green chillies,chopped shallots and give it a mix.
  • Now add in the chopped tomato,tamarind and cook it till the tomatoes are soft.at this stage add in the coriander and mint leaves.

  • Cook it until the leaves wilt.Put off the flame and let it cool down.Now blend it in a blender to a fine paste and transfer it to a bowl.Now heat a pan with a tsp of and do the tempering and add it to the chutney.Mix it well.
  •  Serve it  with idly or dosa.



Enjoy....................................

I try to make different varieties of chutney out of mint Tomato Mint Chutney/Thakkali Pudina Chutney


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more