Kumbakonam Tomato Mint Onion Chutney (Pouring Chutney)

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

1. Prep all ingredients

   Peel and slice onions, tomatoes, ginger, and garlic. Wash and pick mint, coriander, and curry leaves. Slit green chilies.

   Time: PT10M

2. 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

3. 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

4. Cool the mixture

   Remove the sautéed mixture from heat and let it cool to room temperature for safe blending.

   Time: PT5M

5. 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

6. 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

7. Serve generously

   Pour the chutney generously over hot idli, vada, dosa, appam, or pongal. Serve immediately.

   Time: PT3M

8. 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