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….
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.