Tomato & Mint Chutney

Mints are aromatic herbs, which are warm, fresh and has sweet flavor with a cool aftertaste. They are used in teas, beverages, jellies , syrups, candies and ice creams. Mints are originally used as medicinal herb to treat stomach ache and chest pains.

Mint leave are used in various  cuisines  too. Specially in India, they are used in making chutney's, added to non vegetarian dishes and also in the most popular biryani for the extra flavor. Mint and tomato is a great combination so for today am here with a flavorful chutney which is made with fresh mint leaves and tomatoes.

Here goes the recipe.....

                                    

Blogging Marathon 72

Week 4, Day 3

Theme: Dips, Chutney's and Spreads

We need:

Tomato 2 large
Mint leaves 1 cup full
Green chilies 4
Roasted peanuts 1/4 cup
Sesame seeds 1/2 spoon
Cumin seeds 1/4 spoon
Garlic cloves 2
Salt to taste
Oil 2 spoons


For Tempering:

Red chili 1
Curry leaves 4
Cumin seeds 1/4 spoon
Mustard seeds 1/2 spoon
Udad dal 1/2 spoon
Oil 3 spoons


Method:


In a medium pan heat oil and add chopped tomato and mint leaves.
Also add garlic cloves, cumin seeds, sesame seeds, green chilies and salt.
Mix well and let it cook on medium flame till tomatoes turn soft.
When the tomatoes are soft and you do not see any water in the pan, switch off the flame and let the mixture cool down.
Now add this mixture into blender along with roasted peanuts and give it a stir.
Do not add any water.
Grind till smooth paste.
Transfer to serving bowl.
In the same pan where u cooked tomatoes, add oil for tempering.
Once oil is hot add all the tempering ingredients.
Saute for a minute and add to the chutney.
This chutney goes well with hot rice, dosa, idly, upma and also with roti or naan.

                                            

Check to see what my fellow bloggers are cooking for BM 72