Cook Time :20 Min | Servings : 2 Persons
Nothing much to say, a simple Mint Chutney for Idili and Dosas. This can be kept in refrigirator upto a week. If you want to keep for a week or so in refrigerator, do not add water while grinding.
| Ingredients : | |
|---|---|
| Mint | 1 bunch |
| Oil | 1 tsp |
| Cumin | 3/4 tsp |
| Urad dhal | 1 tsp |
| Channa dhal | 2 tsp |
| Pepper | 1/4 tsp |
| Coriander Seeds | 1 tsp |
| Red Chili | 1 no |
| Green Chili | 2 no |
| Curry leaves | 1 strand |
| Tamarind | 1 inch |
| Coconut | 2 tbsp |
| Salt | as required |
Directions:
-
Step 1
Clean the Mint by taking only the leaves, wash them and keep it aside.
-
Step 2
In a pan add Oil to curry leaves in the ” Ingredients ” section and fry for 1 min. Add the Mint leaves and fry till the leaves shrink and leaves the moisture. It takes about 3-5 minutes. Allow it to cool down. Add coconut, Tamarind and required and grind to fine paste. Add little water while grinding if necessary. If you want you can add seasoning with mustard,urad dhal and curryleaves fried in oil.
(*) This goes good with dosa, idili and white rice. Recipe from my Mom.
at 7:43 AM
in ur mint chutney, u din use some of the ingredients tat u have mentioned…. so whether to grind the left over ingredients raw or to fry in oil.. pls reply
at 2:40 AM
Hi I tried various other pudina chutney before but was not satisfied with any. But this is a smash hit.!!! Thanks a ton!!
at 1:02 AM
Awesome !! Glad to note that Varshini!!