Categories: chutney

Ingredients

• 2 cups mint (pudina) leaves
• Salt to taste
• 4 tsp lime juice or 2 tsp tamarind pulp
• For Masala
• 3 tsp vegetable oil
• 3 tsp urad dal (black gram)
• 1 1/2 tsp mustard seeds
• 7-8 red chillies
• 1/2 tsp asafoetida powder (hing)
• Turmeric, a pinch

Directions

1. Heat the oil in a skillet, and add asafoetida, urad dal, and mustard seeds. When the dal is brown and the mustard seeds start to splutter, add the red chillies and fry for a few seconds until chillies are brown. Put this masala mix into the blender and let it cool.
2. Saute the mint leaves in the same skillet with a little bit of oil, until they are brown. Cool these in a bowl.
3. In a blender, grind the masala with a little bit of water into a coarse paste.
4. Add the mint leaves, salt, and lime juice and grind into a coarse paste.
5. Serve the chutney with plain white rice and ghee (clarified butter) or use it for making a spicy vegetarian sandwich.

6. Cooking Tip

7. Instead of lime juice or tamarind, you can also use raw (green) mango (3 tbsp grated).

8. The shelf life of this chutney is a week, when refrigerated.

9. If you want to use mint chutney as a base for your sandwich or as a dip, add a little water to it to make it spreadable.

Email to a friend | Print this recipe | Back