MINT CHUTNEY

     Mint is my favourite herb and I always have a bunch of Mint Leaves in my refrigerator.  Every visit to the wet market is incomplete if I don't buy Mint & Coriander/Cilantro Leaves. I use both of these herbs lavishly in my cooking, for garnishing, convert them into Chutneys, add them into the Parathas etc., When we were in India I buy bunches of these herbs every time I visit the vegetable shop that once my MIL commented she comes along with bunches of greens as if to feed a huge livestock!
     Mint Chutney aka Pudina Chutney as we call it at home is one of my favourites.  I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice.  The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut.  Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, cool & refreshing nature of Mint in this Mint Chutney.
      There are different versions of Mint Chutney, where the basic ingredient, Mint remains the same but the Dhals/Lentils added into the Chutney vary.  Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Mint Chutney.  I like Green coloured Mint Chutney so I use Green chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


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HOW TO MAKE MINT CHUTNEY - PUDINA CHUTNEY

MINT CHUTNEY

INGREDIENTS :

Mint Leaves - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Green Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

METHOD :

• Remove the Mint Leaves from the stalks, wash and allow it to drain in a colander.
• Heat Oil in a Pan.
• Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
• Slit the Green Chillies, add it along with the above ingredients and saute for a while.
• Add the Mint Leaves and fry for a while on a very low flame until it wilts.
• Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
• Fry all the ingredients on a very low flame for few minutes.
• Do not allow the ingredients to burn or the leaves change colour.
• Switch off the flame and allow the ingredients to cool down.
• Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
• Add water as required and grind the Mint Chutney into a smooth Paste.
• Goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
• Can serve it along with rice too.

NOTES:

• Along with the Mint Leaves, can use the soft ends of the stalks too.
• Can substitute Green Chillies with Dry Red Chillies.
• Adjust the number of Chillies to suit your spice level.
• I usually use Green Chillies as I like the Mint Chutneys to be Green.
• Can add more Coconut if preferred.
• Adding Sugar/Jaggery to the Mint Chutney helps to retain the Green colour in the Chutney.
• Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
• Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
• While frying the mint leaves just fry until the leaves wilt.
• Adjust the consistency of the Mint Chutney as per your preference.