Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Pudina Chutney – Mint Chutney (version-2)

Posted by on Oct 28, 2011 in Breakfast Menu, Veggie Entrees & Sides | 6 comments

Mint chutney is an Indian condiment prepared using a blend of spices along with mint. It can be served with idli, dosa, white rice, pakora or samosa, papad, etc. It is simple and tasty. Try and let me know your comments. Here you go…

Ingredients:

  • Mint – 2 cup
  • Cilantro – 1 cup
  • Chopped onion – 1/4 cup
  • Tomato – 1 (medium size)
  • Chana dal (split chickpea) – 1 and 1/2 tbsp
  • Dry red chilies – 7
  • Shredded coconut – 3 tbsp
  • Turmeric powder – 1/4 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 5 to 6
  • Asafoetida – a pinch
  • Oil
  • Salt to taste
Method of Preparation:
  1. Wash and clean mint and cilantro and keep it in a strainer separately.
  2. Heat a tsp of oil in a pan over medium heat and add chana dal, dry red chilies.
  3. When chana dal turns golden brown, add mint leaves and keep tossing.
  4. Mint leaves will start shrinking and then add cilantro.
  5. Both mint and cilantro will shrink and release a nice aroma. Remove from heat and transfer it to a plate and cool.
  6. In the same pan, heat another tsp of oil and add onion and saute for a couple of minutes with a little salt.
  7. Add tomatoes and turmeric powder and let it cook for 3 to 4 minutes or until it becomes soft or mashed up.
  8. Remove from heat and let it cool.
  9. Grind mint and cilantro leaves and onion tomato mixture along with coconut and salt. Chutney is ready. Transfer it to a serving bowl.
  10. Now for seasoning, heat a tsp of oil in a small pan and add mustard seeds. Once it splutter, add urad dal, asafoetida and curry leaves.
  11. When urad dal becomes golden brown, remove from heat and add it to the chutney and mix well.

🙂 Serve along with Idli/Dosa/Rice/Pakoras

6 Comments

  1. Priya / October 28, 2011

    I can have this super delicious green chutney with anything..

  2. Asiya / October 28, 2011

    Looks great! Will leaving out the urad daal make a big difference. I don’t have any…

  3. Krithi / October 28, 2011

    Woo hoo.. lovely color..

    Krithi’s Kitchen
    Event: Serve It – Festival Potluck

  4. Rachana / October 31, 2011

    This is a must chutney at my place. Looks great.

  5. Heather / March 29, 2013

    I have been cooking Indian recipes for the last 30 years, and understand that urad dal and chana dal are used in small quantities in recipes as thickeners/emulsifiers, but I have never understood why dals are used in the fried seasonings for dishes – I can’t imagine they add much flavour. Can anyone explain their use in this way?

  6. Heather / March 29, 2013

    I should add that I discovered Indian food when at Uni in Bradford, Yorkshire, and my husband and I are now Australian Indophiles!!