Tomato Pudina Chutney
Tomato Pudina Chutney
Ingredients
- 5 tomatoes, halved or quartered
- 6 garlic, cloves
- 2 tablespoons oil
- 1 small onion, finely diced
- 1 handful fresh coriander, chopped
- 2 green chillies, chopped
- 1 handful mint leaves
- 1 tablespoon Kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Chop the tomatoes into halves or quarters. Heat the oil in a pan over medium heat.
⏱️ 3 min
- 2
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.
⏱️ 12 min
- 3
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.
⏱️ 5 min
- 4
Transfer the peeled tomatoes and cooked garlic to a mortar and pestle. Begin mashing vigorously until a chunky, saucy consistency is achieved.
⏱️ 5 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 5 min
- 7
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.
Kitchen Tools
Nutrition Facts (per serving)
Tomato Pudina Chutney
- 5 tomatoes, halved or quartered
- 6 garlic, cloves
- 2 tablespoons oil
- 1 small onion, finely diced
- 1 handful fresh coriander, chopped
- 2 green chillies, chopped
- 1 handful mint leaves
- 1 tablespoon Kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Chop the tomatoes into halves or quarters. Heat the oil in a pan over medium heat.
⏱️ 3 min - 2
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.
⏱️ 12 min - 3
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.
⏱️ 5 min - 4
Transfer the peeled tomatoes and cooked garlic to a mortar and pestle. Begin mashing vigorously until a chunky, saucy consistency is achieved.
⏱️ 5 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 5 min - 7
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.