Tomato Mint Chutney | Tomato Pudina Chutney | Tomato Pudhina Chutney

Tomato Mint Chutney | Tomato Pudina Chutney | Tomato Pudhina Chutney- We often get spicy tomato chutney along with Chana chutney to accompany Idli and Dosa. It is delicious. With just a few simple tips, we can get that enticing taste at home too.

We discovered that there are just small tricks and tips behind popular recipes. We make this Chutney a lot at our home. And it is a tasty addition to Dosas, Idlis and Chapatis.

This Chutney is found more in Kurnool, Tirupathi areas. And in Tamil Nadu.

I had posted some 7-8 Chutney recipes before. And each one of them was different from the rest.

But getting the exact same taste every time you make it depends on the ingredients you choose and how you make it. Those tips are available in the Tips section in every recipe. Do check them out.

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Tomato Mint Chutney | Tomato Pudina Chutney | Tomato Pudhina Chutney


• The Chutney tastes better if you add some oil.

• You can reduce the number of garlic cloves. Or even do away with them totally. Just ensure that the raw taste is removed. Even the green chillies should be fried only till they lose their rawness. The Chutney tastes better if the chillies are spicy.

• The Chutney should not be ground too much, into a paste.

• Do not use curry leaves in the seasoning. It dominates the flavour of the Mint.


• The country tomatoes are sourer and taste better. If you are using hybrid tomatoes, add some tamarind.

• Tomatoes should not be cooked too much until they lose all their juice and become dry. That takes away from the taste of the Chutney. They should just become soft until the skin comes off, but the juice is still in.

Mint :

• Take just a handful of mint leaves, cook them for just a minute and remove from the fire.

• Instead of mint, you could use Coriander along with stalks or Fenugreek leaves too.

Sesame Seeds :

• Sesame seeds should be roasted on low flame to get an even roast. Groundnuts or Bengal Gram can also be used instead of sesame seeds.

Tomato Mint Chutney | Tomato Pudina Chutney | Tomato Pudhina Chutney - Recipe Video

Tomato Mint Chutney | Tomato Pudina Chutney | Tomato Pudhina Chutney

Pickles & Chutneys | vegetarian
  • Prep Time 5 mins
  • Cook Time 15 mins
  • Total Time 20 mins
  • Servings 8


  • 4 Ripe Red Tomatoes
  • A handful of mint leaves
  • 3 tbsp Sesame Seeds
  • 8 -10 Green Chillies
  • 20 Garlic Pieces
  • 1 tsp Cumin Seeds
  • Tamarind Ball Size Of A Gooseberry
  • Salt
  • For Seasoning
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Bengal Gram
  • 1 tsp Black Gram
  • 1 tsp Cumin Seeds


  1. Dry roast the sesame seeds in a pan and remove them when they crackle and grind them into a soft powder.
  2. Heat oil and add sliced green chillies, cumin seeds, and garlic and fry for 2 minutes.
  3. Add diced, ripe tomatoes and salt and tamarind and cook until the skin comes off the tomatoes.
  4. Add mint leaves to the cooked tomato pieces, cook for a minute and remove from fire.
  5. Grind the cooled tomatoes by adding a little water but do not let the mixture become too soft.
  6. Heat oil for seasoning, add mustard seeds, Bengal Gram, Black Gram, and fry till they turn dark.
  7. Add the tomato paste and the sesame seed powder and cook it until the oil separates and then take off the stove.

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Tomato Mint Chutney | Tomato Pudina Chutney | Tomato Pudhina Chutney