Mint chutney recipe
No onion no garlic pudina chutney recipe
Servings: 3
Ingredients
- 1 tbsp oil
- 1 tbsp chana dal
- 5 red chili
- 1 tomato
- 1 cup loosely packed mint leaves
- 2 tbsp coconut
- Salt as needed
- 1/2 tsp mustard seeds
Instructions
- In a pan add 3 tsp of oil and add 1 tbsp of chana dal and 5 red chilis.
- Add the red chili as per your preference.
- Saute till the dal turns golden brown.
- Now add the sliced tomato to this.
- Add salt.
- Cook till the tomatoes are mushy.
- Now add the mint leaves.
- Cook for a minute.
- Switch off the flame.
- Add 2 tbsp coconut.
- Allow this to cool completely.
- Grind this into a slightly coarse paste or a fine paste as per your choice.
- Add water to adjust the consistency.
- Temper mustard seeds in 1 tsp of oil and add it to the chutney.
- Mix well and serve with Idli, dosai or Pongal.
- This chutney pairs well with curd rice and veg biryani too.
Notes
Notes:
1. You can add coriander leaves instead of mint leaves. 2. Always ensure that the channa dal is roasted very well, as after adding the rest of the ingredients it won’t get roasted. 3. Do not overcook or saute the mint leaves. It may give a bitter taste. 4. Mint chutney | pudina chutney stays good in the refrigerator for a day.
1. You can add coriander leaves instead of mint leaves. 2. Always ensure that the channa dal is roasted very well, as after adding the rest of the ingredients it won’t get roasted. 3. Do not overcook or saute the mint leaves. It may give a bitter taste. 4. Mint chutney | pudina chutney stays good in the refrigerator for a day.
