PUDINA/MINT CHUTNEY

Early mornings are always busy for me.Daughter leaves early for college and hubby leaves for work soon following suit.In that hurry burry sometimes i break my head for what to serve along with good old idly or dosa.I do make this mint chutney a bit thick in case i pack lunch for them or if serving at home it will be a little watery.Mint has innumerable health benefits,but hubby dear doesn’t like it.Thankfully Dhivya likes it. So to avoid the overpowering flavour of mint i add coriander leaves as well.Mint helps as a cure for gas troubles,migraine headaches and also in asthama.I make this once a week.

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PUDINA/MINT CHUTNEY

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condiments

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indian

Prep Time

5 minutes

Cook Time

5 minutes

Servings

cup

Ingredients

• 1 small bunch Mint Leaves
• 1/2 bunch Coriander Leaves
• 2 Green Chillies
• to taste Salt
• 1 tsp Mustard
• 1 tsp Urad dal
• 1 tsp Channa Dal
• 1 tsp Oil
• 1 pinch Asafoetida

Course condiments Cuisine indian Prep Time 5 minutes Cook Time 5 minutes Servings cup Ingredients 1 small bunch Mint Leaves 1/2 bunch Coriander Leaves 2 Green Chillies to taste Salt 1 tsp Mustard 1 tsp Urad dal 1 tsp Channa Dal 1 tsp Oil 1 pinch Asafoetida

Instructions

1. In a small pan add oil and when it gets heated allow mustard seeds to splutter.Subsequently add urad dal, channa dal, green chillies and asafoetida.

   
2. Now add mint and coriander leaves.Switch off the flame.That heat is enough.Don't blacken the green leaves.

   
3. Once cooled transfer into a blender and add salt.

   
4. Grind to a smooth mixture.

   
5. Temper with mustard and enjoy.

   

Recipe Notes

Notes

You can squeeze half of lemon juice for extra tanginess and retaining greenness.

You can use it as a spread for chapathis and bread.

If you want a little thicker you can add roasted gram while grinding.