Tomato Coriander Mint Chutney

Tomato Coriander Mint Chutney

Home grown pudina along with fresh coriander leaves and plump, ripe, juicy red tomatoes from farmer’s market, sauteed with cumin, green chillis and split gram dal, blended to a coarse paste and tempered with asafoetida and curry leaves. Yields a simple, quick and satisfying pachadi that went down really well with Idli, our morning breakfast. Tart flavored tomatoes are cloaked with hints of sweetness and spice and brightened with a pronounced herb-y flavor!

Tomato Coriander Mint Chutney Recipe
Prep & Cooking: 20 mts
Serves 3-4 persons
Cuisine: Andhra

Ingredients:

• 4 tomatoes, sliced
• 1/2 cup chopped fresh coriander
• 12-15 mint leaves
• 1/4 tbsp cumin seeds
• 1/2 tbsp minappa pappu/split gram dal
• 2 green chillies
• salt to taste
• 1 tbsp oil

For the tempering/poppu/tadka:

• 1 tsp oil
• 1/2 mustard seeds
• 1 dry red chilli, tear
• pinch of hing/asafoetida/inguva
• 8-10 curry leaves

Method:

1 Heat 2 tsps oil in a non-stick pan. Add the cumin and let them brown. Add urad dal and allow it to turn red. Add the slit green chillis and saute for a 30 secs. Next add the chopped coriander and mint and saute further for 2 mts. Remove and keep aside.
2 In the same pan, add remaining oil, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 7-8 mts). Remove and cool.
3 Grind the cumin-urad dal-green chillis-mint-coriander leaves first and then add the sauteed tomatoes and salt, grind to a coarse paste adding a 2-3 tbsps of water. Remove onto a bowl.
4 Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the dry red chilli and curry leaves and fry for a few secs. Finally add the asafoetida and immediately add the seasoning to the ground pachadi. Serve with hot idlis or dosas.