Kumbakonam Tomato Mint Onion Chutney (Pouring Chutney)
Kumbakonam Tomato Mint Onion Chutney (Pouring Chutney) is a easy South Indian recipe that serves 10. 45 calories per serving.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $8.55 total, $0.85 per serving
Ingredients
- 3 medium (about 300g) Onions (Sliced as for biryani; red onions preferred)
- 4 medium (about 400g) Tomatoes (Local/roma tomatoes preferred for color and sourness)
- 2 packed cups (about 40g) Fresh mint leaves (Stems removed, washed)
- 1 packed cup (about 20g) Fresh coriander (cilantro) leaves (Stems removed, washed)
- 1 small handful (about 10 leaves) Curry leaves (Optional but recommended)
- 6 whole Dried red chilies (Adjust for spice preference)
- 2 whole Green chilies (Slit; adjust for spice preference)
- 1 inch piece (about 10g) Ginger (Peeled and sliced)
- 3 cloves Garlic (Peeled and sliced)
- 1 teaspoon Red chili powder (Preferably Shakti or similar South Indian brand)
- 1.5 teaspoons Salt (Or to taste; adjust after adding water)
- 1.5-2 cups Water (For adjusting consistency after grinding)
- 2 tablespoons Oil (Any neutral oil (sunflower, canola, or vegetable))
Instructions
Prep all ingredients
Peel and slice onions, tomatoes, ginger, and garlic. Wash and pick mint, coriander, and curry leaves. Slit green chilies.
Time: PT10M
Sauté onions, ginger, garlic, and chilies
Heat oil in a large skillet over medium heat. Add sliced onions, ginger, garlic, and dried red chilies. Sauté for about 5 minutes until onions are about 40% cooked (softened but not browned).
Time: PT5M
Temperature: Medium heat
Add green chilies, tomatoes, mint, coriander, curry leaves, chili powder, and salt
Add slit green chilies, tomatoes, mint leaves, coriander leaves, and curry leaves to the pan. Sprinkle in chili powder and salt. Sauté for 2 more minutes, just until the tomatoes soften slightly and the herbs wilt. Do not overcook.
Time: PT2M
Temperature: Medium heat
Cool the mixture
Remove the sautéed mixture from heat and let it cool to room temperature for safe blending.
Time: PT5M
Grind to a coarse paste
Transfer the cooled mixture to a blender or wet grinder. Grind to a coarse paste (about 85-90% smooth), leaving some flecks of herbs visible. Do not add water yet.
Time: PT3M
Adjust consistency and seasoning
Transfer the ground paste to a mixing bowl. Add 1.5 to 2 cups water to achieve a watery, pourable consistency. Taste and adjust salt as needed.
Time: PT2M
Serve generously
Pour the chutney generously over hot idli, vada, dosa, appam, or pongal. Serve immediately.
Time: PT3M
Cleanup
Wash the skillet, blender, knife, cutting board, bowls, and utensils used.
Time: PT10M
Nutrition Facts
- Calories
- 45
- Protein
- 1g
- Carbohydrates
- 8g
- Fat
- 1g
- Fiber
- 2g
Dietary info: Vegan, Vegetarian, Gluten-free, Nut-free, Soy-free, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: None (unless cross-contaminated in kitchen)
Ingredient Substitutions
- Instead of Onions: Yellow onions
- Instead of Tomatoes: Canned tomatoes (drained), Cherry tomatoes
- Instead of Fresh mint leaves: Cilantro (for different flavor)
- Instead of Fresh coriander (cilantro) leaves: Parsley (for different flavor)
- Instead of Curry leaves: Omit if unavailable
- Instead of Dried red chilies: Kashmiri chilies (for color, less heat), Red chili flakes
- Instead of Green chilies: Serrano peppers, Jalapeños
- Instead of Ginger: Ginger paste
- Instead of Garlic: Garlic paste
- Instead of Red chili powder: Cayenne pepper, Paprika (for color, less heat)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Oil: Coconut oil, Peanut oil
Equipment Needed
- Large skillet or sauté pan
- Stirring spatula
- Knife
- Cutting board
- Blender or wet grinder
- Mixing bowl (optional)
- Measuring spoons (optional)
- Serving ladle (optional)
Critical Steps — Do Not Skip
- Do not overcook onions or herbs; this preserves the fresh flavor and color.
- Cool mixture before blending to avoid splatter and preserve taste.
- Grind to a slightly coarse texture for best mouthfeel.
- Adjust water and salt after grinding for correct consistency and flavor.
Chef Tips from the Video
- Use local tomatoes for best color and tang.
- Serve chutney hot for maximum aroma and flavor.
- Do not skip the cooling step before grinding.
- For extra freshness, add a few mint leaves just before serving.
Troubleshooting
Chutney tastes bitter or dull.
Onions or herbs were overcooked. Sauté only until just softened and wilted.
Chutney is too thick.
Add more water gradually until desired consistency is reached.
Chutney is too spicy.
Reduce the number of chilies next time. For now, add more tomatoes or a little sugar to balance.
Chutney lacks flavor.
Check salt and adjust. Use fresh mint and coriander for best results.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Stir before serving.
Freezer: Not recommended; herbs lose freshness and chutney may separate.
Room temperature: Safe for up to 2 hours; refrigerate promptly.
Make-Ahead Tips
- You can sauté and grind the chutney up to 1 day ahead; add water and adjust salt just before serving.
- Best flavor and color are preserved when served fresh.
Last updated: August 21, 2026
