Authentic Tomato-Mint Chutney Recipe – South Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato-Mint Chutney Recipe – South Indian Style

Hey everyone! If you’re anything like me, you need a good chutney with your South Indian breakfasts. And honestly, this Tomato-Mint Chutney? It’s a game-changer. I first made this when I was trying to recreate the flavors of my favorite restaurant’s sambar, and while it didn’t quite get me there, this chutney was born – and it’s been a family favorite ever since! It’s fresh, vibrant, and adds the perfect zing to idli, dosa, or even just a simple snack.

Why You’ll Love This Recipe

This isn’t just another tomato chutney. The mint really lifts the flavors, making it incredibly refreshing. It’s also surprisingly easy to make – you’ll be enjoying a batch in under 30 minutes! Plus, it’s a fantastic way to add a homemade touch to your meals. Trust me, once you try this, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup mint leaves (about 60g)
• 2 cups tomatoes (about 300g)
• 1 cup onion, chopped (about 150g)
• ⅓ cup roasted gram (pottukadalai) (about 45g)
• 3-4 dry red chillies (adjust to your spice preference)
• ¼ teaspoon asafoetida (hing)
• 1 tablespoon oil
• ¼ teaspoon black mustard seeds
• ½ teaspoon split urad dal
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this chutney special:

• Asafoetida (Hing): Don’t skip this! It adds a lovely savory depth. It can be a little strong, so ¼ teaspoon is usually perfect. If you’re not familiar, it smells…interesting, but cooks into something amazing.
• Roasted Gram (Pottukadalai): This is key for the texture. It gives the chutney a nice, slightly grainy consistency. You can find it at most Indian grocery stores.
• Chili Types: The type of dry red chili you use will impact the heat. Byadagi chilies are milder and add a beautiful color, while Guntur chilies pack a serious punch! Feel free to experiment. In Tamil Nadu, they often use a mix for both flavor and color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them pop and splutter – that’s when you know they’re ready!
2. Next, add the urad dal and fry until it turns golden brown. Keep an eye on it, as it can burn quickly.
3. Now, toss in the chopped onions and sauté until they’re beautifully golden, about 4-5 minutes.
4. Add the dry red chillies and tomatoes. Cook until the tomatoes soften and break down, around 5-6 minutes.
5. Mix in the mint leaves and cook until they wilt, about 3 minutes. The kitchen will smell amazing right now!
6. Stir in the roasted gram, asafoetida, and salt. Give everything a good mix, then remove the pan from the heat.
7. Let the mixture cool completely. Then, transfer it to a blender or grinder and grind it into a smooth paste without adding any water. This is important for the right consistency!

Expert Tips

• Don’t be afraid to adjust the salt to your liking.
• Cooling the mixture completely before grinding is crucial for a smooth chutney.
• If your chutney is too thick, you can add a tiny splash of water, but really try to avoid it.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Spice Level Adjustments: If you like it really spicy, add more red chilies or a pinch of cayenne pepper. For a milder chutney, remove the seeds from the red chilies before adding them.
• Serving with Idli/Dosa/Snacks: This chutney is fantastic with idli, dosa, vada, and even pakoras! My kids love it with a simple rice and ghee combo too.
• Regional Variations: In Karnataka, you might find this chutney with a touch of tamarind for a tangy twist. Tamil Nadu versions often emphasize the freshness of the mint. My aunt always adds a tiny bit of jaggery to hers – it’s delicious!

Serving Suggestions

Serve this chutney immediately for the best flavor. It’s perfect alongside a South Indian breakfast spread, as a dip for snacks, or even as a condiment with your lunch. A dollop on a warm idli? Heaven!

Storage Instructions

This chutney will keep in the refrigerator for up to 3-4 days. Store it in an airtight container. The color might fade slightly over time, but the flavor will still be fantastic.

FAQs

Let’s answer some common questions:

• What is the best way to store this chutney? An airtight container in the refrigerator is your best bet!
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld together.
• What can I substitute for roasted gram? You can use cashew nuts, but it will change the texture slightly.
• What is asafoetida and why is it used? Asafoetida (hing) is a spice with a pungent aroma that adds a savory, umami flavor to dishes. It’s often used in Indian cooking to aid digestion.
• Can I adjust the spice level of this chutney? Definitely! Adjust the number of red chilies to suit your taste.

Enjoy! I hope you love this Tomato-Mint Chutney as much as my family does. Let me know in the comments how it turns out for you!