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Tomato Pudina Chutney Recipe, Thakkali Pudina Chutney

Recipe for spicy and tangy tomato pudina chutney, country style. This recipe goes so well with idli, dosa and even ragi mudde. Recipe with step by step pictures.

  • Total Time: 25 mins
  • Yield: 2 cups 1x


  • 23 teaspoon sesame oil (Indian Gingely oil)
  • 1 sprig curry leaves
  • 3 green chillies
  • 5 cloves garlic
  • 2 medium sized onions, sliced (about 1 cup)
  • 4 ripe Indian country tomatoes, chopped (about 1 cup)
  • 1 teaspoon salt
  • 1/2 cup fresh shredded coconut
  • 1 teaspoon tamarind
  • 1/2 teaspoon jaggery or sugar
  • 2 cup mint leaves


  1. Heat oil in a pan and add in the curry leaves and green chillies. Add in the garlic cloves and saute for a minute.
  2. Add in the sliced onions and salt. Saute for a couple of minutes. Add in the chopped tomatoes.
  3. When the tomatoes are well cooked and dry, add in the fresh shredded coconut. Add in the tamarind and a small piece of jaggery. If you dont have jaggery, add a pinch of sugar. The jaggery rounds the flavour of the chutney.
  4. Saute for a couple of minutes. Add in the mint leaves.
  5. Saute the mint leaves for a minute and remove from heat.
  6. Once the mixture is cool, grind to a smooth paste in a mixie with quarter cup of water. Do not add a lot of water while grinding. The chutney needs to be thick.
  7. Serve the chutney with idli, dosa and even ragi mudde.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Cuisine: Tamilnadu
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