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.