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Chop the tomatoes into halves or quarters. Heat the oil in a pan over medium heat.

Place the chopped tomatoes into the pan, cut side down. Add the garlic cloves alongside the tomatoes. Cover the pan and cook for 10-12 minutes, or until the tomatoes soften and their skins begin to loosen and peel away.

Carefully remove the cooked tomatoes and garlic from the pan using tongs. Allow them to cool slightly, then peel off the loosened skins from the tomatoes. Discard the skins.

Transfer the peeled tomatoes and cooked garlic to a mortar and pestle. Begin mashing vigorously until a chunky, saucy consistency is achieved.

Add the finely diced onion, chopped fresh coriander, chopped green chillies, and mint leaves to the mortar and pestle. Continue mashing to incorporate these ingredients.

Stir in the Kashmiri red chilli powder, coriander powder, cumin powder, and salt. Continue mashing and mixing all the ingredients until they are well combined and the chutney has a uniform, rustic texture.

Taste and adjust salt if needed. Your Tomato Pudina Chutney is now ready to serve. If a mortar and pestle is unavailable, you can coarsely grind the ingredients in a blender.


Chop the tomatoes into halves or quarters. Heat the oil in a pan over medium heat.

Place the chopped tomatoes into the pan, cut side down. Add the garlic cloves alongside the tomatoes. Cover the pan and cook for 10-12 minutes, or until the tomatoes soften and their skins begin to loosen and peel away.

Carefully remove the cooked tomatoes and garlic from the pan using tongs. Allow them to cool slightly, then peel off the loosened skins from the tomatoes. Discard the skins.

Transfer the peeled tomatoes and cooked garlic to a mortar and pestle. Begin mashing vigorously until a chunky, saucy consistency is achieved.

Add the finely diced onion, chopped fresh coriander, chopped green chillies, and mint leaves to the mortar and pestle. Continue mashing to incorporate these ingredients.

Stir in the Kashmiri red chilli powder, coriander powder, cumin powder, and salt. Continue mashing and mixing all the ingredients until they are well combined and the chutney has a uniform, rustic texture.

Taste and adjust salt if needed. Your Tomato Pudina Chutney is now ready to serve. If a mortar and pestle is unavailable, you can coarsely grind the ingredients in a blender.
