MINT CHUTNEY | Chutneys & Pickles
Mint chutney, a spicy dip that is often found in several snacks and chat items in the northern as well as southern states of the Indian sub-continent. With a flavourful and spicy taste, it is a perfect side for most Indian breakfast items and can also be used as a spicy spread for making sandwiches or vegetable rolls. And, it is one of those spicy dishes that also have a health benefit. The use of raw fresh mint leaves aids in digestion, giving the chutney a healthy advantage. It is a chutney that can be stored for 4-5 days in the fridge for later use.
Ingredients
Oil - 2 tsp
Urad Dal - 1 tsp
Cumin seeds - 1 tsp
Garlic Cloves
Ginger -1 no
Green Chili - 1 no
Red Chili - 6 no
Tamarind
Mint leaves - 2 bunch
Grated coconut - 1/2 cup
Rock salt - 1 tsp
Water
For tempering
Oil
Urad Dal
Mustard seeds
Cumin seeds
Red Chili - 1 no
Asafoetida powder - 1/4 tsp
Curry leaves
Method:
1.Take a wide saucepan and add a little oil.
2.Add Urad Dal, Cumin seeds, few cloves of Garlic, Ginger, Green Chili, Red Chili and few tamarind bits to the pan.
3.Now, Add mint leaves and mix it well.
4.Once the leaves are shrivelled up, add grated coconut and rock salt.
5.Turn off the stove and let the mixture cool.
6.Now, add little water and grind it to a fine paste.
7.For tempering, take a saucepan and add a little oil.
8.Add some urad dal, mustard seeds, cumin seeds, red chilli, asafoetida powder and a few curry leaves.
9.Turn off the stove and pour the grounded mint paste into the pan.
Your Mint chutney is ready! Serve with any breakfast like dosa, idli or upma.
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