Mint Chutney / Pudina Chutney / Pudina Thogayal

Mint Chutney / Pudina Chutney / Pudina Thogayal

Recipe Details

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Ingredients

• Mint leaves – 1 bunch
• Oil – 1 tsp
• Cumin seeds – 3/4 tsp
• Urad dal – 1 tsp
• Chana dal – 2 tsp
• Black pepper – 1/4 tsp
• Coriander seeds – 1 tsp
• Dried red chili – 1
• Green chilies – 2
• Curry leaves – 1 sprig
• Tamarind – 1-inch piece
• Coconut – 2 tbsp
• Salt – to taste
• Water – a little, only if needed for grinding

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Preparation

1. Separate the mint leaves from the tougher stems.
2. Rinse the leaves well and drain thoroughly.
3. Keep the remaining ingredients ready before beginning to cook.

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Cooking Instructions

1. Heat the oil in a pan over medium heat.
2. Add the cumin seeds, urad dal, chana dal, black pepper, coriander seeds, dried red chili, green chilies, and curry leaves.
3. Fry for about 1 minute, until the dals begin to turn lightly golden and the spices become aromatic.
4. Add the mint leaves.
5. Cook for about 3–5 minutes, stirring frequently, until the leaves wilt and most of their moisture evaporates.
6. Remove from the heat and allow the mixture to cool.
7. Add the cooked mint mixture to a mixie or blender along with the coconut, tamarind, and salt.
8. Grind into a thick paste. Avoid adding water if possible; if needed, add only a very small amount at a time.
9. Taste and adjust the salt before serving.

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Tips

Keep It Thick: Pudina Thogayal tastes best when ground with very little water. A thick consistency also gives the mint and spices a more concentrated flavor.

Cook Off the Moisture: Fry the mint until it has wilted and most of the released moisture has evaporated before grinding.

Tamarind: The small amount of tamarind adds a pleasant tang that balances the strong flavor of the mint.

Optional Tempering: If desired, a separate tempering with mustard seeds, urad dal, and curry leaves can be fried in a little oil and poured over the finished chutney. The original recipe does not specify quantities for this extra tempering.

Storage: Transfer the cooled chutney to a clean, airtight container and refrigerate promptly. Always use a clean, dry spoon. Using little or no water helps maintain the thick texture, but does not make the chutney shelf-stable.

Serving Suggestion

Serve Mint Chutney with idli, dosa, paniyaram, or steamed white rice. When serving it as a thogayal with rice, a little sesame oil or ghee can be mixed in if desired.

Recipe Source: From my mom.