Tomato pudina chutney/Mint Tomato Dip

Tomato pudina chutney/Mint Tomato Dip.

Tomato pudina chutney/Mint Tomato Dip

Ingredients:

Tomato pudina chutney/Mint Tomato Dip

1. Tomatoes - 6(about 400 grams).
2. Mint leaves/ pudina-1 bunch.
3. Green chillies -10(adjust according to taste).
4. Curry leaves -10  to 15 leaves
5. Turmeric - 1 teaspoon.
6. Jeera / cumin -1/2 teaspoon.
7. Mustard seeds-1/2 teaspoon.
8. Salt -1 teaspoon.
9. Oil for cooking - 1 tablespoon.

Ingredients for grinding the chutney:

1.  Roasted sesame powder - 1tablespoon.
2. Jeera/cumin-1 teaspoon.
3. Garlic clove -1

Procedure:

Add a drop of oil heat a pan and dry roast the green chilies (be careful ,Chilies may pop out)Remove green chillies and add 1/2 teaspoon of oil and fry mint leaves ,until they are dry,do not burn,cook on medium flame.

Heat oil in a pan, add jeera mustard seed when they start tempering add curry leaves, sliced tomatoes,

turmeric, salt.

Mix thoroughly, cover with lid. While tomatoes are cooking, 

Cook for 10 minutes or more, until tomatoes turn soft.

Turn off the heat, let it completely cool.

Tomato pudina chutney/Mint Tomato Dip

Ingredients for Tadka(Tempering / popu):

Oil -3 table spoons.

Dry red chilies- 5

Mustard Seeds-1/2 teaspoon

Cumin seeds-1/2 teaspoon.

Fresh curry leaves-10 leaves.

Tomato pudina chutney/Mint Tomato Dip

Grinding Process:

Add  roasted green Chilies, garlic, jeera to the grinder jar and grind, then add tomatoes ,fried mint leaves grind altogether to a fine paste.

Take the chutney in serving bowl, add salt if necessary.
Make tempering,add to the chutney.

Preparation for tadka /Tempering:

Heat oil, add mustard,cumin,dry red chillies,curry leaves,when they start spluttering switch off the flame and allow it to cool.

Tomato pudina chutney/Mint Tomato Dip

This chutney can be served with White boiled rice, snacks, even with breads.

Tomato pudina chutney/Mint Tomato Dip

Hyderabadi Vegetarian