Tomato Pudina Chutney

Chutneys made with tomatoes| Tomato Mint Chutney | Tomato Pudina Chutney

Chutneys made with tomatoes| tomato mint chutney recipe| tomato pudina chutney. To go with Idli and Dosa, we frequently get spicy tomato chutney and chana chutney. It tastes good. We can replicate that enticing taste at home with just a few simple tricks.

This chutney is frequently made at our house. Additionally, it is a tasty addition to chapatis, idlis, and dosas. This chutney is more prevalent in the Kurnool and Tirupathi regions. Moreover, in Tamil Nadu.

However, how you make it and the ingredients you use will determine whether or not it tastes the same each time. Those suggestions can be found in the Tips section.

Tips

• The Chutney tastes better assuming that you add some oil.

• The number of garlic cloves can be decreased. or even eliminate them. Simply ensure that the raw flavor is eliminated. Only when they have lost their rawness should the green chilies be fried. If the chilies are hot, the chutney tastes better.

• The Chutney should not be ground into a paste in an excessive amount.

• In the seasoning, curry leaves should not be used. The Mint's flavor is dominated by it.

Tomatoes:

• The country tomatoes are better tasting and sour. Add some tamarind if you are using hybrid tomatoes.

• Cooking tomatoes for too long can cause them to lose all of their juice and become dry. That diminishes the Chutney's flavor. They ought to soften until the skin falls off, but the juice remains.

Mint :

• Cook a small number of mint leaves for a minute before removing them from the fire.

• You could use coriander stalks or Fenugreek leaves in place of mint.

Seeds of Sesame:

• For an even roast, sesame seeds should be roasted on a low flame. Sesame seeds can also be used in place of them, as can groundnuts or Bengal gram.

Ingredients:

•  Four red, ripe tomatoes,
•  a handful of mint leaves,
•  three tablespoons sesame seeds,
•  eight to ten green chilies,
•  twenty garlic cloves,
•  one teaspoon of cumin seeds,
•  a tamarind ball the size of a gooseberry, and salt 

Read More: Tomato curry leaves chutney

For seasoning

1 tablespoon each of oil, mustard seeds, Bengal gram, black gram, and cumin seeds

Instructions:

• Sesame seeds can be dry roasted in a pan, removed when they crackle and ground into a soft powder.
• Fry the garlic, cumin seeds, and sliced green chilies in the oil for two minutes.
• Cook, stirring occasionally, until the tomatoes' skins fall off, adding diced, ripe tomatoes, salt, and tamarind.
• Cook the cooked tomato pieces for one minute before adding the mint leaves and removing them from the fire.
• Add a little water to the tomatoes that have cooled and ground them, being careful not to make the mixture too soft.
• Fry the mustard seeds, Bengal gram, and black gram in the seasoning oil until they become dark.
• Cook the sesame seed powder and tomato paste until the oil separates, then remove from the heat.

 Mint Chutney is ready... Please tell me in the comments how you made it.