Kumbakonam-Style Tomato Mint Onion Chutney (Pouring Chutney)

A vibrant, refreshing, and spicy South Indian chutney made with tomatoes, mint, onions, and fresh herbs. Designed to be poured generously over idli, dosa, vada, or pongal, this chutney is watery, aromatic, and bursting with flavor. No lentils or tempering required—just sauté, grind, and serve.

EasySouth IndianServes 8

Printable version with shopping checklist

Source Video
25m
Prep
15m
Cook
10m
Cleanup
50m
Total

Cost Breakdown

Total cost:$7.05
Per serving:$0.88

Critical Success Points

  • • Do not overcook onions—stop at 40% cooked for correct flavor and color.
  • • Add mint and coriander at the end and sauté briefly to preserve freshness.
  • • Cool mixture before grinding to avoid bitterness and pressure build-up.
  • • Grind only to a coarse paste for best texture.
  • • Adjust salt after diluting with water.

Safety Warnings

  • • Allow sautéed mixture to cool before grinding to prevent blender accidents.
  • • Chilies can irritate skin and eyes; wash hands after handling.
  • • Do not leave chutney at room temperature for more than 2 hours.
← Back to All Recipes