Mint has very unique strong smell, adding it to food gives the kick it needs. Mint Chutney goes very well with Idili and Dosas. Refrigerate this up to a week by grinding it very thick without adding water.
Mint Chutney / Pudina Chutney / Pudina Thogayal
Author:
Prep time:
Cook time:
Total time:
Serves: 2
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
Instructions
PREP:
- Clean the Mint by taking only the leaves, wash them and keep it aside.
COOKING:
- 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.
Notes
This goes good with dosa, idili and white rice.
(*) Recipe from my Mom.
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
Hi I tried various other pudina chutney before but was not satisfied with any. But this is a smash hit.!!! Thanks a ton!!
Awesome !! Glad to note that Varshini!!