Mint tomato Chutney
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[Based on 8 users]
Author vahchef Yield No Value
Published Apr 12, 2009 Cooking Time 1 hour
Recipe Type Dipping/Pickles Preparation Time 30 min
Ingredient Tomatoes Standing Time 1 hour
Description: Mint tomato chutney is prepared by combining mint, tomatoes, sesame seeds and other spices to make nice delicious chutney

Recipe of Mint tomato Chutney

Ingredient Name Quantity Unit
Red Chillies Dry 3 Numbers
Garlic 5 Numbers
Cumin Seed 1/2 Teaspoons
Oil 2 Tablespoons
Seasame Seeds Dry Roast 2 Tablespoons
Tamarind as per taste
Salt as per taste


  1.   Take a pandry roast seasame seeds and keep it a the same pan add oil, cumin seeds, garlic,red chillies,tamarind,salt and mix then add mint leaves, chopped tomatoes and mix well.let it cook for 5 min then remove from stove and transfer it to a blender as we need to make a paste
  2. In the blender add seasame seeds,and cooked mint, tomatoes into it and blend till a find paste.chutney is ready   
Posted Apr 12, 2009

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Jan 21, 2014
mouth watering.. i like the sound hmmm wow super....

R.K.MEHTA Feb 14, 2010

Indu Jun 19, 2009
Hi Chef....This is really a yummy chutney. I think adding 1 chopped and fried onion would add a touch of sweetness and volume to the chutney.

Mint should be a must atleast once a it's a good stomach cleanser.

Good Bless you and Good Luck !

ambal May 15, 2009
Adding little of roasted channa dhal (the dhal which is used for making coconut chutney) and few pieces of onion (may be 1 teaspoon) while sauting and then grind the mixture. This will enhance the taste much more. I make this chutney at home as specified here. And like Vachef, i also love to have them with the bread. Thanks for the wonderful recipe Vachef.

suma May 3, 2009
Hi chef,
I make a kind of mint chutney which I learned from my friend.It's almost same as u'rs but we don't put tomato and we put roasted peanuts same quantity as sesame.So,today I did with both peanuts as well as tomatoes and it turned out very good.Maybe u should try it too.Thank u for this tasty recipe.

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