Pudina chutney is very flavorful, hot and tasty good to go with idli, dosa, vada masala, vada, samosa or pakoda also be used to spread on sandwiches or kathi rolls. It ignites the digestive fire and aids in digestion due to the use of fresh raw pudina or mint leaves
| Prep Time | 5 Minutes |
| Cook Time | 10 Minutes |
| Servings |
People
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Ingredients
- 1 Cup Mint Leaves (Pudhina) Tightly Packed
- 8 Nos Dry Red Chilies
- 8 Pods garlic
- 1 Tspn Urad Dal / Ulundu Paruppu
- 1 Tspn Bengal Gram
- 2 Tspn Cumin Seeds/Jeera
- Gooseberry Size Tamarind
- 1/4 Cup Grated Coconut
- 2 Tspn Seasame oil
For Seasoning
- 1/4 Tspn Urad Dal / Ulundu Paruppu
- 1/4 Tspn Cumin Seeds/Jeera
- 1/2 Tspn Mustard Seeds / Kadugu
- Little Curry leaves
Ingredients
For Seasoning
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Instructions
- Heat a pan and add cumin seeds, urad dal and chana dal and saute till it becomes golden.
- Add Garlic and saute for 2 minutes.
- Add Dry red chillies and saute for 20 seconds.
- Add washed pudhina leaves immediately and saute well for 3 minutes.
- Add Gooseberry size tamarind to it and saute for 1 minute.
- Add Little coconut and switch off the flame.
- Add required salt and grind it coarsely in a mixer.
- Transfer the grinded chutney to a bowl.
- To temper, Heat oil in a pan and add mustard seeds,urad dal,cumin seeds and curry leaves. Pour it on to the chutney.
- Tasty Pudhina chutney is ready to serve with Dosa or rice.
Recipe Notes
You also add green chillies instead of red chillies.
Saute the leaves only for 3 minutes otherwise chutney colour will be changed.
If your tamarind has stones you can also soak in water and add the tamarind water while sauting.
If you dont have tamarind you can add half lemon juice while grinding.
You can also try this without coconut.
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