Ingredients
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2 tsp oilFor the chutney-
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1/4 cup peanuts
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3-4 green chillies
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3-4 garlic cloves
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4 large ripe tomatoes (cut into small cubes)
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Salt (to taste)
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1/2 tsp turmeric powder
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A big bunch of fresh mint leaves
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1 tbsp tamarind pulp
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1 tsp mustard seedsFor tadka-
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A pinch of asafoetida
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2 tsp urad dal
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1-2 tsp oil
About
When you want to cook nothing but have to cook; then this Tomato Mint Chutney is a quick and easy to make recipe. Chutney comes in as a perfect low-effort alternative to a full-fledged sabzi. This versatile chutney pairs well with both rice and roti, making it a great addition to your weekly meal rotation.
Steps
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1
Done
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Heat 2 tsp of oil in a pan. Add 1/4 cup peanuts and roast them for a few minutes. Add 3-4 green chillies and 3-4 garlic cloves to the pan, and roast everything well. |
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2
Done
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Add 4 large ripe tomatoes (cut into small cubes), salt, and 1/2 tsp turmeric powder. Cook until the tomatoes become tender. Turn off the heat and add a big bunch of fresh mint leaves. |
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3
Done
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Stir in 1 tbsp tamarind pulp and mix everything well. Allow the mixture to cool down. Coarsely grind the mixture using the pulse mode (do not grind it smooth). |
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4
Done
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In another pan, heat a little oil (1-2 tsp). Add 1 tsp mustard seeds, a pinch of asafoetida, and 2 tsp urad dal. Let the urad dal cook until it turns golden brown. |
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5
Done
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Pour the hot tadka over the chutney. Serve the Mint & Tomato Chutney with hot steamed rice and a generous spoonful of ghee for a delicious and comforting meal. |
