Sunday, September 28, 2008

Pudina Chutney - Mint Chutney

This is almost similar to coriander chutney with slight change in the measurements.


  • Mint leaves -1/2 cup
  • Coriander leaves-2 tablespoon
  • Urad dal-2 teaspoon
  • Coriander seeds-1 tablespoon
  • Red chilli-2 (or) 3
  • Asafoetida- a pinch
  • Tamarind- a pinch
  • Coconut- 2 tablespoon
  • Oil- 1 tablespoon
  • Salt
  • For seasoning: Mustard, Urad dal, Cumin seeds, Curry leaves


  • Heat very little oil in pan.
  • AddUrad dal and coriander seeds.
  • When they get roasted, add a pinch of asafoetida and tamarind.
  • Add the red chilli and fry till it changes colour.
  • Add the mint leaves and allow it cook well for 3 minutes in closed lid.
  • After it has been cooked, add the coriander leaves and fry it for few seconds.
  • The coriander leaves need not be cooked for longer time like the mint leaves.It may change the taste.
  • Switch off the flame and finally add the grated coconut and mix it in that heat.
  • After allowing to cool add required amount of salt and grind it into paste adding little water.
  • Heat oil in pan and add the seasoning items (as said in previous posts)
  • Mix it with the chutney.
  • Serve it with idlis, dosas, lemon rice, jeera rice or any other variety rices.

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