The flavour is just amazing and I get away with making no vatha kuzhambu if this chutney is there for lunch. If you want to see more chutneys for rice, then check out this peanut mint chutney, brinjal chutney, and chow chow chutney recipe. This tomato mint chutney has a longer shelf life because it is a no-coconut chutney recipe. So what is it really made of? Read on!
Step by Step Tomato Mint Chutney Recipe
Heat oil in a pan and add the mustard seeds. When they begin to pop, add the urad dal and fry until golden brown. Add the onions and when they turn golden brown (about 4-5 mins), thrown in the red chillies, torn into halves and the chopped tomatoes. Stir well and cook for another 5-6 mins until the tomatoes turn soft. Add the chopped mint leaves and cook for 3 mins until the leaves wilt and soften. Then, add the roasted gram, salt, and hing. Mix well to combine all the ingredients together and remove from fire. Cool and grind without adding any water. Tomato mint chutney is ready to serve!
