Tomato Mint Leaves Chutney | Easy Kara Chutney for Idli, Dosa & Millet Dosa

Tomato Mint Leaves Chutney is a delicious variation of the classic onion–tomato chutney, prepared with green chillies, fresh mint leaves, chana dal and coconut. We first tasted this chutney at a small millet restaurant, where it was served alongside kodo millet dosa, and the flavour was truly impressive.

The mint leaves add a refreshing aroma without overpowering the chutney. Using fresh mint or coriander leaves is essential for achieving the right colour and taste. A key technique is to sauté the leaves only until they wilt, which helps retain their natural flavour. Green chillies are preferred in kara chutneys for a fresh spiciness, while a small amount of Kashmiri red chilli powder can be added at the final stage for colour, if desired.

This chutney pairs beautifully with idli, dosa and millet-based tiffin items. Follow the recipe and video instructions to prepare this flavourful chutney for your breakfast or dinner.

Here is the video link for Tomato Mint Leaves Chutney

Check out my other side dishes for idli and dosa

Tomato Mint leaves Chutney Recipe Details

Ingredients

Onion – 1
Tomato – 2
Green chillies – 5
Mint leaves – 1 cup
Tamarind – a small piece
Chana dal (split Bengal gram) – 1 tablespoon
Grated coconut – 1/4 cup
Kashmiri red chilli powder – 1 teaspoon
Oil – 2 tablespoons
Salt – to taste

Method

Heat oil in a pan. Add chana dal and roast until it turns light golden in colour. Then add the chopped onion and green chillies. Sauté well.
When the onion turns translucent, add the chopped tomatoes and sauté. Add a small piece of tamarind and cook well.
Once the tomatoes are well cooked, add 1 cup of mint leaves and sauté briefly. Do not sauté for a long time. When the leaves wilt, add Kashmiri red chilli powder, mix well, add grated coconut and switch off the flame.
After the mixture cools down, transfer it to a mixer jar. Add salt and grind to a slightly coarse paste, adding a little water as needed.
Transfer the chutney to a bowl. Rinse the mixer jar with about 1/2 cup of water and add it to the chutney. Mix well.
Delicious Tomato Mint Chutney is ready. If desired, you can add a little ginger or garlic while sautéing. I usually avoid adding them as they reduce the aroma of mint leaves. This chutney is a perfect side dish for idli, dosa, paniyaram, rava dosa and all other tiffin items.

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Hai, I am Muthulakshmi Madhavakrishnan welcoming you to my blog VIRUNDHOMBAL . Basically, I am a computer science graduate from Bhrathidasan university, Tiruchy. From my infancy stage till I get married I have been nurtured In Tiruchy. I went to a school where a rich tradition and heritage find a valuable space. Yes, I did my schooling in Railway mixed High school and all disciples are unique in their own way. Even while I was pursuing my higher education in Jamal Mohmaed college, Tiruchy we the students feel free to interact with our co students about our way beyond our college days. After my college days are over I was about to choose Home science with specialization of food science my wedlock ceremony, though not an interruption, had to be arranged as a part of the parental care. It was a blessing in disguise as my husband a busy software techie found his own time to appreciate my magical work in the kitchen.That was an inspiration for me, a hou...

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