admin Mint is a full of flavor and refreshing green. It can be used in most types of cooking like Biryani,Pulao,Chutney, dips,Tea, Juices, Smoothies and even in chocolates it gives a nice favor. Mint chutney has different styles to do in every region. Here we are going to do a chutney recipe from my native. This can be a side dish for Idly, Dosa, Rice and also as spread for the sandwich.
Course : Chutney
Cuisine : South Indian
Recipe from : Author
Serves : Approximately 4-5 serves
Preparation time : 5 minutes
Cooking time : 10 minutes
Total time : 15 minutes
Ingredients :
* Mint – 1 bunch / 1 full cup
* Coriander leaves / cilantro – 1/4 cup
* Shallots – 15-20 nos (Onions also be used,1big size onion)
* Garlic – 3 cloves
* Curry leaves – 1-2strings
* Tomato – 1 no medium size
* Coconut – 1/2 cup (upto your need of chutney quantity)
* Roasted gram dal – 2 tblspn
* Oil – 1tblspn
* Dry red chilli – 2 nos (as per your spice level)
* Urad dal – 1 tblspn
* Channa dal – 1 tblspn
* Salt as needed
* Water as needed
Preparation Instructions :
1. Heat a kadai or pan with oil then add urad dal, Channa dal and it turn light golden brown.
2. Add the Shallots ,Curry leaves, garlic,red chillies and saute it until the small onion color changes slightly .
3. Add the mint and saute it until the leaves get shrinked.
4. Add tomato, salt and let it fry and turn off the stove.
5. Immediately add coconut and add roasted gram dal and let it fry in the pan heat.
6. Once it is cooled, Grind it to the paste / coarse consistency by adding little water.
7. Recipe is ready to serve.
Steps In Pictures :
1. Heat a kadai or pan with oil then add
urad dal, Channa dal and it turn
light golden brown.
2. Add the Shallots ,Curry leaves, garlic,
red chillies and saute it until the small onion
color changes slightly .
3. Add the mint and saute it
until the leaves get shrinked.
4. Add tomato.
5. Add salt and let it fry and
turn off the stove.
6. Immediately add coconut .
7. Along with the coconut add roasted
gram dal and let it fry in the
pan heat.
8. Once it is cooled, Grind it to
the paste / coarse consistency
by adding little water.
And the recipe is ready to serve.
Note for the dish:
1. You can totally avoid the coriander leaves , if you wish to retain the mint flavor fully.
2. You may also add little cumin seeds .
3. You can avoid the tomato and add tamarind instead.
4. You can finally do the seasoning with oil , mustard seeds and curry leaves, if you wish.
5. You can refrigerate the chutney for 2 days while using tamarind instead of tomato.
Try it out upcoming chefs.
