Instant Tomato Chutney Recipe | Quick & Easy South Indian Chutney

Instant Tomato Chutney is a simple, flavourful accompaniment that can be prepared in just a few minutes. Made with fresh tomatoes, garlic, and red chillies, this spicy chutney pairs perfectly with idli, dosa, uttapam, and even chapati.

Ingredients

• 1 cup chopped tomatoes
• ¼ cup chopped garlic
• 3–4 dried red chillies
• Salt, to taste
• 3 tsp oil
• ½ tsp mustard seeds (rai), for tempering (optional)

Method

Step 1: Cook the Ingredients

1. Heat oil in a kadai.
2. Add the chopped tomatoes, garlic, red chillies, and salt.
3. Sauté on medium heat until the tomatoes become soft and mushy.

Step 2: Grind the Chutney

1. Allow the mixture to cool slightly.
2. Transfer it to a mixer jar and blend into a smooth chutney.

Step 3: Temper (Optional)

1. Heat a little oil in a small pan.
2. Add mustard seeds and allow them to splutter.
3. Pour the tempering over the chutney and mix well.

Serving Suggestions

Serve this instant tomato chutney with hot idli, dosa, uttapam, vada, or even as a spread for sandwiches and wraps.

This Instant Tomato Chutney is a quick and delicious recipe that requires only a handful of ingredients. The combination of tomatoes, garlic, and red chillies creates a spicy and tangy flavour that enhances any South Indian breakfast. Give it a try for a fuss-free and tasty side dish.

Now grind it and temper with rai. 

Pudhina Idly Recipe | Soft & Healthy Mint-Flavoured Idli

Pudhina Idly is a delicious twist on the traditional South Indian idly. Fresh mint leaves (pudhina) and coriander add a vibrant green colour, refreshing aroma, and unique flavour to these soft, fluffy idlis. Served with spicy tomato chutney, this nutritious breakfast is both healthy and tasty.

Ingredients

• 1 cup regular idly batter
• 2 green chillies, broken into halves
• 1 tsp cumin seeds (jeera)
• 2 tsp ginger juliennes
• 1 cup fresh mint leaves (pudhina)
• ½ cup fresh coriander leaves

Method

Step 1: Prepare the Mint Paste

1. Heat a kadai on low flame.
2. Dry roast the cumin seeds, ginger juliennes, and green chillies for 1–2 minutes until aromatic.
3. Add the mint leaves and coriander leaves. Sauté briefly until they wilt slightly.
4. Allow the mixture to cool and blend into a smooth paste.

Step 2: Prepare the Batter

1. Add the prepared mint-coriander paste to the idli batter.
2. Mix well until the batter turns a uniform green colour.

Step 3: Steam the Idlis

1. Grease the idli moulds lightly with oil.
2. Pour the batter into the moulds.
3. Steam for 15–20 minutes or until a toothpick inserted comes out clean.
4. Allow the idlis to cool slightly before removing them from the moulds.

Serving Suggestion

Serve these soft and flavourful Pudhina Idlis hot with tomato chutney, coconut chutney, or sambar for a wholesome breakfast or evening snack.

Pudhina Idli is a simple and nutritious way to add the goodness of fresh herbs to your breakfast. The refreshing mint flavour pairs beautifully with spicy chutneys, making this dish a family favourite. Try this easy recipe for a healthy and colourful start to your day!

Aloo Ki Bhajji (Vegetables Cooked in a Spicy Potato Base)

Aloo Ki Bhajji is a delicious twist on a traditional mixed-vegetable curry. Instead of using the usual onion-tomato gravy, this recipe uses a flavorful spiced potato base made with boiled potatoes, mint, green chilies, peppercorns, and cumin. The result is a rich, creamy curry that pairs wonderfully with roti, chapati, or paratha.  

Ingredients

For the potato base

1. 4–5 baby potatoes, boiled

   or

   4–5 tbsp mashed potato

2. 2–3 green chilies

3. 1 tsp peppercorns

4. 1 handful mint (pudina) leaves

5. 1 tsp cumin seeds (jeera)

For the bhajji

1. 3–4 baby potatoes, boiled

2. ½ cup cauliflower florets

3. 3–4 tbsp carrots, finely chopped

4. 3–4 beans, finely chopped

5. 4–5 tsp oil

6. ½ cup onion and tomato mixture

7. 1 tsp ginger-garlic paste

8. 1 tsp garam masala

9. Salt to taste

10. ½ tsp turmeric powder (haldi)

11. Fresh coriander leaves for garnish

Method

1. In a kadai or pan, sauté the onions, tomatoes, and ginger-garlic paste for about 15 minutes until soft and fragrant. Let the mixture cool.

2. Blend the cooled mixture with all the potato base ingredients (boiled potatoes, green chilies, peppercorns, mint leaves, and cumin) into a smooth paste.

3. Heat oil in a kadai and add the cauliflower, boiled potatoes, carrots, and beans.

4. Add turmeric, salt, and garam masala. Sprinkle a little water and cook until the vegetables are half done.

5. Pour in the prepared spice-potato paste and mix well.

6. Simmer on low heat for about 20 minutes, stirring occasionally. Add more water if you prefer a thinner gravy.

7. Adjust the spice level as desired. If you like it hotter, add a little red chili powder.

8. Garnish with fresh coriander leaves and serve hot.

Serving Suggestion

This curry tastes excellent with roti, chapati, phulka, or paratha. The potato-based gravy gives it a unique creamy texture without using cream or nuts.

Tip

For an even richer flavor, roast the cumin and peppercorns lightly before blending them into the potato base.

I am linking this with dish it out @ Divya's culinary journey, Vardhini