Ramadan, a time of reflection and community, is also a season of culinary delights. Breaking the fast with a refreshing and flavorful chutney is a beloved tradition in many Muslim communities. This year, elevate your Iftar experience with our vibrant Tomato Mint Chutney – a perfect accompaniment to samosas, pakoras, or even a simple plate of biryani. The bright, tangy taste of tomatoes perfectly complements the cool freshness of mint, creating a harmonious balance that awakens the palate after a day of fasting. This chutney is not only delicious but also incredibly easy to make, using readily available ingredients.
Forget complicated recipes and lengthy preparations; this Tomato Mint Chutney is surprisingly quick and simple to whip up. The following step-by-step guide will walk you through the entire process, ensuring you have a delightful chutney ready in minutes. Prepare to impress your family and friends with this easy-to-make, yet incredibly flavorful addition to your Ramadan feast.
Tools Needed
- Frying pan
- Mortar and pestle (Langri)
Ingredients
- Tomatoes
- Garlic: 3 cloves
- Ginger: 1 inch piece
- Mint
- Green chilies: 4
- White cumin seeds: 1/2 teaspoon
- Oil: 4-5 tablespoons
- Vinegar: 2-3 tablespoons
- Salt: to taste
Step-by-Step Instructions
Step 1. Sauté Aromatics and Cook Tomatoes
- Chop garlic and ginger roughly.
- Heat oil in a frying pan, add cumin seeds, then ginger and garlic.
- Add frozen tomatoes and cover. Cook for 4-5 minutes, until soft.
- Peel the softened tomatoes.
- Mash the cooked tomatoes with a spoon until a paste forms.
Step 2. Prepare and Combine Pastes
- Finely chop mint and green chilies.
- Grind the mint and chilies in a mortar and pestle until a smooth paste is formed.
- Combine the tomato paste and mint-chili paste in the mortar and pestle. Grind together until well combined.
Step 3. Season and Finish
- Add vinegar and salt to taste. Mix well.
Step 4. Store and Serve
- Store in an airtight container in the refrigerator.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Freezing tomatoes beforehand makes them easier to peel and cook.
- Vinegar helps preserve the chutney for 4-5 months.
- Using a mortar and pestle gives the chutney a better flavor than a food processor.
- Adjust the amount of chilies according to your spice preference.
Nutrition
- Calories: approximately 150-200
- Fat: 12-16g
- Carbs: 10-15g
- Protein: 2-3g
FAQs
1. Can I make this chutney ahead of time?
Yes! This chutney tastes even better the next day after the flavors have melded. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute if I don't have fresh mint?
Dried mint can be used, but use about 1/3 of the amount called for in the recipe. The flavor will be slightly less intense.
This Tomato Mint Chutney is more than just a recipe; it's a taste of tradition and a celebration of flavor. Enjoy this refreshing chutney during Ramadan and beyond, adding a vibrant touch to your meals. May your Iftar be filled with deliciousness and cherished moments with loved ones.