Mint Chutney | Pudina Chutney
Mint chutney is made from fresh mint leaves, urad dal garlic, ginger, chilies, a variety of aromatic spices, and a touch of coconut. It is then tempered with mustard seeds, urad dal, red chilies, curry, leaves, asafetida and more for taste enhancement.
Ingredients
- 2 cups Fresh mint leaves
- 2 tsp White oil
- 1 tsp Black gram split (urad dal)
- 1 tsp Cumin seeds
- 8 cloves Garlic (deskinned)
- 1 piece Fresh ginger 1-inch size (deskinned and cut roughly)
- 1 piece Fresh green chili medium size
- 6 pieces Dry red chilies medium size without the stalk
- 1 piece Tamarind (the size of a gooseberry)
- ½ cup Grated coconut
- 1 tsp Rock salt
- 1 tbsp Water
For Tempering:
- 1 tsp White oil
- 1 tsp Black gram split (urad dal)
- 1 tsp Mustard seeds
- ½ tsp Cumin seeds
- 1 piece Dry red chili
- ¼ tsp Asafetida powder
- 20 pieces Fresh curry leaves
Instructions
- Take a wide frying pan and heat it on a low flame on your gas stove. When it is hot enough add 2 tsp of white oil in it. (Pro tip: You can use any type of white oil you have at home).
- When the oil is hot enough, add 1 tsp of black gram split (urad dal) and 1 tsp of cumin seeds to the frying pan.
- Stir the spices continuously for about half a minute to fry them nicely. (Pro tip: Do not overcook the urad dal and cumin seeds as that will affect the taste of the mint chutney adversely).
- When they are fried well, add about 8 to 10 cloves of fresh and deskinned cloves to it.
- Then, add 1 piece of fresh and deskinned ginger of about an inch size to the frying pan. (Pro tip: You may cut the ginger roughly as I have for better and quicker cooking).
- Give the ingredients in the frying pan a nice stir for about half a minute.
- Now, add 1 piece of fresh green chili and 6 pieces of dry red chilies with their stalk removed. (Pro tip: You may break the green and red chilies in half if you want. You may even increase or decrease the number of red chilies according to the heat you prefer in the chutney).
- Stir them for about a minute so that the chilies are adequately fried.
- Now, add a small piece, about the size of a gooseberry, of tamarind to the ingredients in the frying pan. Stir the ingredients for about a minute. (Pro tip: You may cut the tamarind into small pieces, as I have, for better cooking).
- Now, add 2 cups of fresh and nicely washed mint leaves.
- Mix all the ingredients in the frying pan nicely.
- Stir the ingredients occasionally until the leaves are shriveled up.
- At this point, add ½ a cup of fresh, grated coconut to the ingredients.
- Then, add 1 tsp of rock salt to the content in the frying pan. Mix them nicely. (Pro tip: If you do not have rock salt at home, you can use regular table salt).
- Check that the ingredients are cooked nicely and have reduced significantly.
- Cook for some more time if needed. Turn off the flame of your gas stove and let the frying pan sit for a so that the mixture cools off completely.
- Now, add about 1 tbsp of water to the ingredients in the grinder.
- Grind the ingredients to a fine paste and keep it aside. (Pro tip: Check for the consistency of the paste. If you do not want it to be very thick, add a little bit of water to it and mix it nicely).
- Now, for tempering the chutney, take another frying pan and heat it on a high flame on your gas stove. When it is hot enough, add 1 tsp of white oil to it. After the oil heats up, add 1 tsp of urad dal.
- Then add 1 tsp of mustard seeds.
- Now add ½ a tsp of cumin seeds to the frying pan.
- Put one piece of dry red chili without its stalk, either whole or broken into two pieces.
- Also add ¼ tsp of asafetida powder and let it cook for a few seconds.
- Finally, add about 20 to 25 pieces of fresh curry leaves to the ingredients in the frying pan.
- Stir all the ingredients nicely for about a minute.
- Now, turn off the stove and pour the grounded mint paste from the grinder into the pan. Stir them to mix the chutney with the tempered ingredients nicely.
- Transfer the chutney from the frying pan to a container and your flavorful mint chutney is ready to be consumed with idli, dosa, upma, and a variety of dishes.
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Notes
While frying black gram split (urad dal) and cumin seeds, avoid overcooking to maintain the intended taste of the mint chutney.
I roughly cut fresh ginger. This enhances its flavor of the chutney.
Adjust green and red chilies as you like.
I also cut the tamarind in small pieces. It enhances cooking efficiency and a smoother blend.
Add coconut after the mint leaves have shriveled. It blends the textures perfectly.
Nutrition Info (Estimation Only)
Nutrition Facts
Mint Chutney | Pudina Chutney
Amount per Serving
Calories
41
Calories from Fat 27
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Sodium
169
mg
7
%
Potassium
72
mg
2
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
473
IU
9
%
Vitamin C
56
mg
68
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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