Simple Pudina Chutney Recipe | Simple Mint Chutney Recipe | Traditional Method

Simple Pudina Chutney Recipe for rice: Simple Mint Chutney Recipe for dosa : Traditional Method : Mint chutney recipe for sandwich 

Tangy, spicy and minty finger-lick'n goodness.

Tangy Spicy Pudina Chutney Recipe

Traditional, plain, simple pudina chutney makes a very good pair with rice, idli, dosa or roti/chapatti or even with burger or bread spread. 

This low-key pudina chutney just a beautiful blend of fresh pudina/mint leaves with roasted red chillies, urad dal and tamarind for its tanginess, and maybe coriander leaves, if you like. 

Fresh mint/pudina can be got from your own kitchen garden, for the next time you remove the leaves from stem just plant them In a small pot, in a weeks time you can reap fresh and organic pudina/mint leaves, I did the same, this time to fetch a batch of leaves which is extremely aromatic and this directly reflects in the dish you cook. You need not pluck the whole plant with roots just pruning (pruning : selectively remove branches) will do, to harvest fresh leaves again in few days/weeks time. Mint tolerates wide range of weather conditions and also grows all year round. Due to their speedy growth, about 10 – 15 sticks in a pot will provide enough mint for home use.  

Fresh mint leaves

Chutney is the recipe which is kept simple and easy to go with most breakfast or some lunch/dinner items and one amongst is Pudina chutney. North Indians use Mint chutneys in Chats to enhance the taste. There are slight variations out there, here I have got this recipe from my grand-mom, south Indian style – simple and easy.

Tangy Spicy Mint Chutney

Mint chutney : there are a number of variations, I still try to recreate south Indian flavors, I grew up with. When ever I come across mint leaves sure to think of this tangy chutney, though mint goes in variety of recipes Pulao, Biryani, Curries- the flavor best extracted is in this only-dish that’s Pudina/ mint chutney, it retains its entire flavor within itself. Hence you also get its fullest benefits. 

Sometimes eating out will have adverse affect on you - feeling tired, bloating and irritable, Pudina or Mint Chutney can reap good remedy for all these problems. This is the simplest food, can be prepared for lunch or dinner to add-on another variety in the menu and tastier- Simplest meals are often tastiest.  

Mint Chutney is also a very good an appetizer and when this mint added to lemon juice, had at the end of the meal it’s a very good digestive drink, same when had during summers it’s an refresher. Mint is also blood pressure controller- study says. 

Having said all this, the easily made mint chutney is super good to savour with anything that you want like rice, idli, dosa, roti, bread or even as side dish with rice and sambar. So do try this lovely recipe to make your tongues happy.

 You might also like Tomato Chutney for Idli and Dosa, Idli Dosa Sambar without dal for Idli Dosa,  Sweet coconut Chutney and Spicy Peanut Chutney

Ingredients

1. Mint / Pudina leaves – 1 cup
2. Urad dal – 2 teaspoons
3. Coconut – 1/2 cup grated
4. Red chillies – 3
5. Tamarind – 1/4 the size of lemon
6. Salt
7. Tempering – oil : 1 teaspoon, mustard : 1/4 teaspoon, Jeera/ cumin seeds : 1/4 teaspoon, curry leaves – few

 

Method

1. Sauté urad dal in 1/4 spoon oil for three to four minutes, or until golden brown remove it on to the plate
2. Sauté red chillies until color changes remove it on to the plate
3. To the remaining oil in the pan add pudina/mint and sauté for about three to four minutes or sauté till water from the mint leaves dry up
4. Just heat the tamarind and rock salt in the heated pan for about a minute
5. Allow them to cool and blend them in mixer jar with very little water
6. Grind to smooth or rough paste – keeping it to a rough texture also gives good taste
7. Tempering – in a saucepan heat 1/2 teaspoon oil  to this add mustard wait until splutters then add Jeera and curry leaves stir and pour it on mint chutney
8. Ready to serve with hot idli/ dosa / roti or simply steaming rice and ghee

       

Note:

• Sauté each of the ingredients separately
• By sautéing tamarind and rock salt for about a min - gives good taste to chutney and stay fresh for longer duration

Storage : Store up to 4 days in the fridge.

Tangy, Spicy Pudina Chutney is ready to be served with steaming rice and ghee.      

How To Make Pudina Chutney with Step by Step Pictures

Heat a pan, add 1 teaspoon of oil, when oil gets heated sauté urad dal on a medium flame and remove this to a plate

with the same oil add red chillies and fry until color changes, remove this to plate



Now add pudina or mint leaves washed and drained, stir fry untill water from the leaves dry up, remove this out



Just heat tamarind and salt in the same pan - just two minutes

Transfer all these to a blender and grind to smooth paste with little water

Tempering – in a saucepan heat 1/2 teaspoon oil  to this add mustard wait until splutters then add Jeera and curry leaves stir and pour it on mint chutney



Tangy, Spicy Pudina Chutney is ready to be served with steaming rice and ghee

YOU MAY ALSO LIKE

Idli dosa simple sambar without dal

Sweet coconut chutney and spicy peanut chutney