Apart from using this chutney as side dish for idli, dosa, tiffin items you can also use this as base for sandwich or serve with paratha too.ĭelicious mint chutney to go with idli, dosa, upma, adai, pongal, paratha or even rice.I make pudina chutney regularly to serve with idli, dosa and i also make pudina green chutney for chats. You can add 1/2 to 1 cup of coriander leaves too for extra flavor. I have already shared pudina pulao recipe in this blog.You can also add 2-3 pods of garlic, fry it with green chili if adding.Always use clean, dry spoon to take out chutney and don't let the chutney sit on room temperature if you want to store it for long time. Store in air tight container and it stays good up to 2 weeks while store in refrigerate and handle carefully. Add curry leaves, dry red chili and saute until chili becomes light brown, off flame and pour prepared tempering over chutney. In a tadka pan or small pan heat oil, add mustard seeds, cumin seeds and allow to splutter.Add 1-2 tbsp water if required to grind chutney. Grind mint leaves, chili, ginger, tamarind, salt, lemon juice to smooth paste in a mixer or blender.Transfer to a plate and allow mint, tamarind, chilies to cool. Add mint leaves, tamarind and saute for 2-3 mins on medium to slow heat or until mint leaves are wilted. In a pan or wok heat 1 tsp oil add green chilies and saute for a min. Clean mint leaves and rinse 4-5 times in water.You can check other Chutney Recipes that you can try. There is no step-wise pictures for this chutney as I was making this in hurry to serve guests (ie DH cousin brother and new sister-in-law in family) a big buffet of breakfast with idli, dosa, onion-tomato chutney, coconut chutney, sambar and tea and for me is really big to do all this early morning before they start touring Singapore, not my cup of tea indeed until I push my self to be a good host :) But the chutney is quite straight-forward to make though I will try to add step-wise pictures some other time for sure. Pudina chutney can also be made in various way with additional of other ingredients but this is my base chutney which I love to core and it really delicious for other variations I will post later all that. So it's just a kids play, even your teenager kid can make this chutney with out any fuss. I started making this pudina chutney from a very long time now and this is one of very few dish that I used to make even before I started cooking properly. So this simple mint chutney is multi-purpose and goes with almost every thing and anything like I listed above. 4.Add around 2 cups mint leaves (cleaned and rinsed). 3.To the same pan add 8-10 nos small onion, 3 nos garlic and 2 nos green chillies. Made with simple and minimal ingredients pudina chatni makes good side dish with idli, dosa, upma, pongal, adai, paniyaram or even with paratha, any variety rice (I like to eat with plain rice too) and also we can also use this base for any sandwich or serve with any starter. 1.Heat 1 teaspoon oil add 1 teaspoon urad dal, 1 teaspoon chana dal.
Mint Chutney or Pudina Chutney is my most favorite chutney recipe, it's flavorful, aromatic, refreshing and a total bliss every mouthful according to me.
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