Mint Chutney / Pudina Chutney

Mint leaves are widely used in Indian cuisine. Ranging from beverages to chutneys or even as flavoured rice dish known as Pudina rice. The chutney goes well with idli, dosa, curd rice and plain white rice.
Mint leaves have various medicinal values. It is used as home remedy for stomach ache, common cold. You will find their usage in aromatherapy, essential oils and also in some shampoos for the cooling effect.

Ingredients

• Mint leaves - 2 handful
• Ginger - 1 inch piece
• Garlic - 3 pods (optional) 
• Channa dal / Pottukadalai - 1 teaspoon
• Urad dal / Black gram - 1 teaspoon
• Coconut - a handful or 8 to 10 pieces
• Green chillies - 6 
• Salt - as required
• Oil - 1 teaspoon

Seasoning

• Oil - 1 teaspoon
• Mustard - 1 teaspoon
• Red chilli - 1
• Curry leaves - 5 - 6 leaves
• Cumin / Jeera - 1/2 teaspoon (optional)

Preparation

Take a small frying pan, pour a teaspoon of oil and when hot add urad dal, Pottukadalai, ginger, garlic (optional), and green chillies one after another slowly. Fry for 2 - 3 minutes. If using coconut pieces add it too at this stage. I used shredded coconut.

Now throw in the mint leaves / Pudina in and fry it on medium low flame for a minute and half. The 

leaves will shrink a little. Finally add the shredded coconut and fry it for a minute or two. Allow it to cool, transfer it to a mixer and grind it into a fine paste. 

 

Transfer to a bowl Pudina chutney is ready to serve! 

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