Any left over mint leaves in your refrigerator? Then this pudina chutney recipe is the right choice to finish it off. It goes very well with all South Indian tiffin items idli, dosa, rava idli etc. You can replace tamarind with lemon juice, skip coconut and make it as a dip to paneer tikka, samosa and pakora’s also. As I am busy and tied up with my kids worksheets, straightaway over to the Mint Chutney Recipe….
Mint Chutney Recipe | Pudina Chutney Recipe
Recipe Cuisine: South Indian | Recipe Category: Breakfast / Chutney Recipes
Preparation + Cooking Time : 20 Mins | Serves : 3
- Mint Leaves – 1 Small bunch
- Small onion / Shallots – 3
- Garlic – 2 to 3 Flakes
- Green Chilli – 2 to 3
- Grated Coconut – 2 to 3 tbsp
- Urad dal / Fried gram – 1 tbsp
- Tamarind – 1 Small piece
- Turmeric Powder – 1 Pinch
- Salt – As Required
- Mustard Seeds – 1 tsp
- Urad Dal – 1/2 tsp
- Red Chilli – 1
- Hing – 1 pinch
- Curry Leaves – 1 Sprig
- Oil – 2 tsp
1. Peel the skin of shallot, garlic and slit green chilli, else it splutter while sauteing. Pluck the mint leaves from the stem, wash it thoroughly for 2 to 3 times and drain the water. Heat little oil in a pan, add shallots, garlic, green chilli and saute for a while.
2. Add urad dal and fry till golden brown. Then add mint leaves and saute till it shrinks just a little but be sure not to change the colour. Switch off flame, add grated coconut and give a quick stir. Allow it to cool completely.
3. Transfer the contents to a mixer / blender. Add tamarind piece, turmeric powder, salt and grind it.
4. Pour water little by little and grind it to a smooth or coarse texture as preferred. Transfer the chutney to a bowl and temper with the ingredients listed in the table ‘To Temper’.
Serve this mint chutney with soft idli or aloo bonda.
1. Use fresh mint leaves for a flavourful chutney.
2. Green chilli can be replaced with red chilli but fry and add it.
3. Adjust chilli as per spiciness preferred for this mint chutney recipe.
4. You can also use equal proportion of coriander leaves for mint-coriander chutney.
5. Garlic can be omitted and a small piece of ginger can be used.
6. Shallots can be replaced with 1/4 piece of regular onion. But shallots lend more taste.
7. Don’t skip tamarind as it enhances the taste of the chutney.
8. Urad dal can be replaced with fried gram also, but no need to fry it.
9. Turmeric powder gives bright green colour to the pudina chutney recipe.
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Why is it necessary to fry everything to make chutney? Can’t we directly blend the ingredients?