Pudina Chutney (Mint Chutney)

Time for preparation :15 minutes

Cooking time : 5 minutes

Number of serves : 6   

Ingredients :

1. Pudina/mint - 1 bunch

                       

2. Urad dal/black lentil - 1/4 cup

3. Tamarind - gooseberry sized ball

4. Green chillies - 4

5. Grated coconut - 1/4 cup

6. Oil - 2 tablespoons

7. Mustard seeds - 1/4 teaspoon

      

8. Salt - to taste

   
Method :  

1. Pick mint leaves from the bunch and rinse under running water.

2. Heat a frying pan  and add a teaspoon of oil. When oil is hot, add pudina(mint) leaves and green chillies and sauté till they loose their raw odour. Transfer into a a plate and cool.

3. Add another teaspoon of oil and roast urad dal to golden brown colour and cool.

4. Slightly warm grated coconut in the same pan for few seconds and cool.

5. Transfer mint leaves, green chillies, coconut and tamarind into a  mixer and grind to a coarse paste.

6. Then add roasted urad dal and salt and grind till the final product is of chutney consistency.

7. Again heat a frying pan and add rest of the oil. When oil is hot, add mustard seeds and curry leaves. After mustard crackles, pour the chutney into the pan and give it a swirl so that the seasoning mixes thoroughly with the chutney. This method will also preserve the chutney for about 2 to 3 days.

                   
8. Transfer the contents into a bowl and garnish with fresh curry leaves.

9. This chutney is suitable for any kind of main dish and can also be used as a dip for deep fried short eats.