Fresh, vibrant, and naturally cooling — this mint/ pudina chutney with a hint of tomato is a soulful South Indian side made from homegrown mint leaves and juicy tomatoes.
Whether it’s paired with idli, dosa, pongal, or vada, a dollop of this pudina tomato chutney instantly brightens up the plate, bringing a refreshing twist to classic breakfasts.
It’s more than just a side dish — it’s a little piece of home, blended into every bite.

So let’s get to the making of pudina chutney

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Why You’ll Love This Homegrown Mint Chutney?

Fresh from the garden: Made with backyard mint for unbeatable flavor.
Quick and easy: Done in under 10 minutes.
Vibrant and cooling: Perfect for balancing spicy tiffin items.
Versatile: Tiffin, sandwiches, wraps — it fits everywhere.
Vegan and gluten-free naturally.

Mint leaves not only add freshness to chutneys but are also packed with health benefits. You can read more about the health benefits of mint here.

Mint chutney recipe, How to make tomato pudina chutney

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Chutney/ Podi/ PachadiCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Fresh, vibrant, and naturally cooling — this mint/ pudina chutney with a hint of tomato is a soulful South Indian side made from homegrown mint leaves and juicy tomatoes.

Ingredients for grinding

Onion
1 nos. Tomato
1 cup Mint
1 tablespoon, Grated coconut
1 tablespoon, Channa dal
2 nos. Red chili
1 tablespoon, Tamarind (tiny piece)
1 tablespoon, Oil
Ingredients for tempering
1 teaspoon, Mustard seed – 1 teaspoon
1 teaspoon, Urad dal
1/8 teaspoon, Hing (few pinch)
2 teaspoons, Oil
10 leaves Curry leaves (a sprig)

Directions to make Mint chutney

Heat oil in a pan to it add channa dal and red chilli to it. When the dal turns golden brown add chopped onion and tamarind to it and saute till onions turn brown.
Now add mint to it and saute till they shrink in size and aromatic then add tomatoes and salt to it. Saute till the tomatoes become soft. After the raw smell of the tomatoes go put off the flame and let it cool down.
Now in the same pan add oil and saute the coconut until it gets slightly brown. Now in a blender blend everything together.
Heat a small pan with oil and add mustard seeds, urad dal, curry leaves and hing. When dal turns golden brown switch off the flame and add it to the chutney.
Serve it as side accompany for dosa, adai, rotta or dish of your favourite.

How to make tomato pudina chutney with step by step images

Heat oil in a pan; add channa dal and red chilli to it.When the dal turns golden brown add chopped onion and tamarind to it and saute till onions turn brown. Now add mint to it and saute till they shrink in size and aromatic then add tomatoes and salt to it. Saute till the tomatoes become soft. After the raw smell of the tomatoes go put off the flame and let it cool down.
Now in the same pan add oil and saute the coconut until it gets slightly brown. Now in a blender blend everything together. Heat a small pan with oil and add mustard seeds, urad dal, curry leaves and hing. When dal turns golden brown switch off the flame and add it to the chutney.
Serve it as side accompany for dosa, adai, rotta or dish of your favourite.

Serving Ideas

Serving Ideas
Idli, dosa, pongal, vada, upma
Sandwich spread or in wraps for a refreshing twist
Side dish for millet dosa or uthappam

More chutney recipe you might love:

Nothing beats a hearty South Indian breakfast with a variety of chutneys. After you try this pudina chutney, do check out my Tomato Chutney Recipe — it’s a simple, soulful recipe straight from my kitchen to yours.

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