Tomato Mint Chutney is a refreshing condiment for idlies and dosai. The simple chutney is vegan and can be made with Indian pantry staples.
While a classic coconut chutney is incredible, I love variety for my tiffin. A regular tomato chutney just doesn’t cut it! This chutney is a saviour on days when I don’t have coconut fresh or frozen in hand.
The beauty of this chutney is the coming together of fresh mint leaves and juicy tomatoes with spices and it is something else. It elevates the taste to a whole new level.
Tomato Mint Chutney doubles up as a lovely accompaniment for crackers and a refreshing addition to cheese boards. I enjoy this with my low-carb crackers too and it’s quite a party in the mouth.
Here are some chutney varieties for your tiffin:
- Large tomatoes – 2, chopped roughly
- Garlic cloves – 8 to 10
- Shallots/ chinna vengayam/ sambhar vengayam – 8 to 10, skin removed
- Mint leaves – ½ a bunch
- Coriander seeds – 1 heaped tsp
- Green chillies – 5 to 7 or more depending on your heat tolerance
- Dried red chillies (optional) – 5
- Turmeric powder – ¼ tsp
- Urad dal – 1 heaped tsp
- Oil – 2 tsp
- Salt – As required
- Heat oil in a pan.
- Add the urad dal and let it cook until its golden in colour and a nutty aroma is released.
- Toss in the green chillies and cook until blistered.
- Add the garlic cloves and shallots.
- Mix with salt and turmeric powder.
- Cook until they are soft.
- Add the chopped tomatoes and dried red chillies.
- Cook until the tomato are soft and mushy.
- Add the mint leaves.
- Stir for about a minute until the mint wilts.
- Turn off the stove and allow the mixture to cool.
- Grind without water to make a smooth paste.
- Transfer to a clean, dry vessel and serve with idly or dosai.
- Add/omit/adjust spices to suit your taste.
- You could add whole or ground Kashmiri red chillies for that intense red colour.
- Replace shallots with red onions for that bitey flavour.
- This chutney will make a lovely addition to your cheese board and for crackers.