PUDINA CHUTNEY

A South Indian breakfast is generally served with 3 types of chutneys, and mint chutney or pudina chutney is one among them. It is a most common dish that is made in every South Indian home. It goes really well with idlies and dosas. It is also a best combination with rice and vatha kulambu/ kara kulambu .

Mint leaves or pudina is the main ingredient of this dish. The remaining ingredient varies. Mint chutney can be made with so many variations, depending on the proportion of ingredients added to it. Even though, it has so many variations, each and every recipe has its unique taste.

ABOUT THE RECIPE:

This mint chutney recipe is from my mom, which I’ve been having since I was a kid. My mom used to mix this chutney in the chapathi dough and, make mint chapathi or green chapathi for my after school snack.

It is made with really simple ingredients, and can be stored in the refrigerator for upto 2 weeks.

INGREDIENTS FOR PUDINA CHUTNEY:

• MINT LEAVES – 1 CUP
• COCONUT – 1/2 CUP
• DRY RED CHILLIES – 6 NOS
• TAMARIND – HALF LEMON SIZE
• GINGER – 2 INCH
• URID DHAL – 3 TBSP
• OIL – 1 TBSP
• SALT – AS REQUIRED

HOW TO MAKE PUDINA CHUTNEY:

• Heat a pan or kadai, and add a tablespoon of oil in it.
• In medium flame, add the dry red chillies to the kadai and roast it for 10 seconds. Then transfer it to a plate.

• Then to the same kadai, add the urid dhal and roast it until it turns light golden brown. Then transfer it to the same plate along with dry red chillies.

• Then add the chopped ginger and tamarind to the kadai, and roast it for 10 seconds. Once it is roasted transfer it to the same plate.

• Then add the mint leaves to the same kadai. Add a tablespoon of oil if required. Roast it until all the leaves shrink and turns to dark green color. It will take around 10 minutes to roast, on medium flame.
• Once the leaves are roasted, switch off the flame and, let it cool down completely.

• Once all the ingredients are cooled down completely, add them to a blender along with salt and coconut and, blend them to a fine paste.
• Add little water at a time. First blend it without adding water, and once all the ingredients are ground coarsely, then add the water and blend.

YUMMY AND DELICIOUS PUDINA CHUTNEY IS READY.

SERVE IT WITH HOT IDLY / DOSA.

VARIATIONS:

• Spiciness can be adjusted by increasing or decreasing the amount of red chillies added to it.
• Whole urid dhal can also be used instead of split urid dhal.

PRO TIPS:

• Mint leaves has to be roasted completely, orelse the raw flavour of it dominates, which eventually spoils the taste of the recipe.
• Try to use fresh coconut or frozen grated coconut. Do not use dessicated coconut. The dessicated coconut has the flavour of coconut oil to it, which could make the chutney smell like coconut oil.
• Do not add the water at the beginning, while blending. First blend the ingredients coarsely and, then add the water to it. This might help to blend the chutney without any lumps.
• This recipe has to be served thick. It won’t taste good if it is too watery. Also it doesn’t really need any tampering.

NOTE:

Since it has coconut in it, it might get spoiled, when kept at room temperature. It can be kept at room temperature only for a maximum of 4 hours. It can then be stored in the refrigerator and, used for upto 2 weeks.

PUDINA CHUTNEY

Recipe by foodpassion1513Course: Breakfast sidedish, chutney, Veg side dish, Vegetarian

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

50-60

kcal

A South Indian breakfast is generally served with 3 types of chutneys, and mint chutney or pudina chutney is one among them. It is a most common dish that is made in every South Indian home. It goes really well with idlies and dosas. It is also a best combination with rice and vatha kulambu/ kara kulambu .
Mint leaves or pudina is the main ingredient of this dish. The remaining ingredient varies. Mint chutney can be made with so many variations, depending on the proportion of ingredients added to it. Even though, it has so many variations, each and every recipe has its unique taste.

Ingredients

• INGREDIENTS FOR PUDINA CHUTNEY:

• MINT LEAVES – 1 CUP

• COCONUT – 1/2 CUP

• DRY RED CHILLIES – 6 NOS

• TAMARIND – HALF LEMON SIZE

• GINGER – 2 INCH

• URID DHAL – 3 TBSP

• OIL – 1 TBSP

• SALT – AS REQUIRED

Directions

• HOW TO MAKE PUDINA CHUTNEY:
• Heat a pan or kadai, and add a tablespoon of oil in it.
• In medium flame, add the dry red chillies to the kadai and roast it for 10 seconds. Then transfer it to a plate.
• Then to the same kadai, add the urid dhal and roast it until it turns light golden brown. Then transfer it to the same plate along with dry red chillies.
• Then add the chopped ginger and tamarind to the kadai, and roast it for 10 seconds. Once it is roasted transfer it to the same plate.
• Then add the mint leaves to the same kadai. Add a tablespoon of oil if required. Roast it until all the leaves shrink and turns to dark green color. It will take around 10 minutes to roast, on medium flame.
• Once the leaves are roasted, switch off the flame and, let it cool down completely.
• Once all the ingredients are cooled down completely, add them to a blender along with salt and coconut and, blend them to a fine paste.
• Add little water at a time. First blend it without adding water, and once all the ingredients are ground coarsely, then add the water and blend.
• YUMMY AND DELICIOUS PUDINA CHUTNEY IS READY.

Notes

• VARIATIONS:
  Spiciness can be adjusted by increasing or decreasing the amount of red chillies added to it.
  Whole urid dhal can also be used instead of split urid dhal.
  
• PRO TIPS:
  Mint leaves has to be roasted completely, orelse the raw flavour of it dominates, which eventually spoils the taste of the recipe.
  Try to use fresh coconut or frozen grated coconut. Do not use dessicated coconut. The dessicated coconut has the flavour of coconut oil to it, which could make the chutney smell like coconut oil.
  Do not add the water at the beginning, while blending. First blend the ingredients coarsely and, then add the water to it. This might help to blend the chutney without any lumps.
  This recipe has to be served thick. It won’t taste good if it is too watery. Also it doesn’t really need any tampering.
  
• NOTE:
  Since it has coconut in it, it might get spoiled, when kept at room temperature. It can be kept at room temperature only for a maximum of 4 hours. It can then be stored in the refrigerator and, used for upto 2 weeks.