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Sri Rama Navami Recipes – Panagam,Neer Mor ( 28-03-15)


March 30, 2013


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I got this recipe from Mallika badrinath’s chutney varieties book.I tried for idli , dosa. It tasted great for both. We loved it very much and i have included this chutney in our routine side dishes..Its very simple. It uses little coconut though.. The color of the chutney may vary depending on the amount of tomatoes u use. If u use more tomatoes , red chillies and less mint leaves , it will be on the reddish shade as u see in this picture. I have tried adding more mint leaves, green chillies and less tomatoes too.It comes out in green color.But whatever may be the color , its tastes  Thumbs up . Do try this recipe , u’ll love it for sure !!

Tomato- mint chutney

  • Tomato – 2 nos (big)
  • Mint leaves – 1/2 cup
  • Small onion – 10 nos OR Big onion – 1 no
  • Tamarind – 1 small piece (soak in little water)
  • Green chilli  Or Red chilli –  5 -7 nos
  • Grated coconut – 1 tbsp
  • Urad dal – 3/4 tbsp
  • Cooking oil – 1 tbsp
  • Salt & water – As needed..
To temper
  • Cooking oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Hing – 2 pinches

  • Wash the mint leaves , chop tomatoes roughly , peel the onions and slit the green chillies.
  • Heat a tsp of oil in a pan and roast the urad dal till golden brown.Before switching off the flame , add the coconut , mix well and remove in a plate..
  • Again add 2 tsp of oil and add the green chillies , small onions , tomatoes , mint leaves and saute them together till tomato turns mushy.Allow it to cool ..
  • Grind everything together adding the tamarind , salt and water..
  • Now temper the mustard seeds and hing and add to the chutney.
Serve with idli , dosa !!

Note Adjust the amount of green chillies as per ur taste..Coriander leaves can be used instead of mint leaves .Also red chillies can be used in place of green chillies.

Mint is an essential ingredient in many Indian and Middle Eastern cuisine and is popularly mixed with natural plain yogurt to make a 'raita' or brewed with tea to make the famous Indian 'Pudina Chai'. In Thai cooking, it is added to soups and to some highly-spiced curries. Mint grown in Asia is much more strongly flavored than most European mints, with a sweet, cool aftertaste.
Mint as Minta Spacata is a plant that has been long used in diverse cultures, such as India, Middle East and Europe. Mint has a sweet flavour, with a cooling after-sensation. Both, fresh and dried mint are used in preparing a large number of recipes, including curries, soups, chutneys, salads, juices, and ice creams.
Its health benefits include:
- Soothing the digestive tract and if you are having stomach ache then it can be of great help
- Drinking herbal mint tea reduces irritated bowel syndromes, cleanses the stomach and also clear up skin disorders such as acne.
- Mint acts as a cooling sensation to the skin and helps in dealing with skin irritations.
- Mint helps in eliminating toxins from the body.
- Crushed mint leaves helps in whitening teeth and combat bad breath.
- Mint is a very good cleanser for the blood.


  1. Looks yummy!! I love all types of chutneys!

  2. chutney looks delicious...nice clicks....

  3. I am a big fan of Indian food, all the more such chutneys. Its so good and my fav all the way.

  4. such a tempting chutney, loved it..

  5. awesome ! i tried this combo for my tomato Rice :) it wll well go with Curd Rice too !

  6. Looks so yummy!! I would love this with simple rice and dal!

  7. love to have with dosa....refreshing chutney...

  8. i love this chutney,it tastes yummy with dosa

  9. A flavorful chutney.Love the color.

  10. tempting delicious chutney..

  11. i tried this was very tasty.

  12. Thank u so much for trying and the feedback :)


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