Chutney comes from a wide – range of family which includes condiments from South – Asian & Indian Cuisine. Chutneys may be either wet or dry. During our ancestor time, Chutney were grounded in Ammikkal (Kerala & Tamilnadu) made of stone but now a days we use electric mixers or food processors.
Mint is commonly known as Pudina in Hindi. Pudina Chutney has very good aroma & helps in digestion. This chutney can be stocked in refrigerator up to a week in a closed tight container. Pudina chutney goes very well with Idly, Dosa, Dal khichidi, Steamed Rice etc….Now let us learn how to make Pudina/ Mint Chutney by following this recipe.
- Pudina – 2 bunches
- Grated coconut – ½ cup
- Curry Leaves – 1 ½ tsp (finely chopped)
- Hing / Asafoetida – a pinch
- Green Chillies – 6nos
- Tamarind pulp – a small size
- Chana dal – 3 tsp
- Urad dal – 3 tsp
- Dry Red Chilies – 3 nos
- Cumin / Jeera Powder – 2 tsp (roasted)
- Oil – 1 tsp
- Mustard Seeds – 2 tsp
- Coriander leaves – 2 tsp (chopped)
- Salt as per taste
- Clean Pudina leaves & keep it aside.
- Roast grated coconut, green chilies, curry leaves, tamarind pulp, chana dal, urad dal, dry red chilies for 5 mins.
- Switch off the flame & allow it to cool.
- Add salt & cumin powder & mix thoroughly.
- Grind the roasted mixture along with pudina leaves without adding water.
- Remove the chutney to a container.
- Do seasoning with mustard seeds & add chopped coriander leaves. Mix well.
- Pudina Chutney is ready to serve.