Mint Chutney / Pudina Chutney

Finally, its up - the recipe of my favourite chutney which I love for its simplicity and its versatility.

I know its been really long since I posted a recipe but I was a little busy watching my 10 month old grow up. Time flies.. Sigh!! :-)

Anyways, coming back to the recipe. I got introduced to this chutney during my pregnancy when I craved for quick yet non fattening snacks and my mom whipped up this super delish chutney as a spread for bread sandwiches. Quick? Yes. Non-Fattening? Yes. Yes. Win! :)

This chutney is so versatile that I use it as a sandwich spread, kathi roll/frankie spread, side for idli/dosa, and even as a base for subzis.

( Recipe adapted from my mother )

Ingredients

1 bunch of Pudina/ Mint leaves
1 tbsp of Cooking Oil
2 tbsp of Ulutham Parippu/ Urad Dal
2 tbsp of Coconut (grated)
2 Green Chillies
1 marble sized ball of Tamarind
Salt to taste


Method

1. Wash the mint leaves well and let it dry in shade.
2. In a kadhai/saucepan, heat oil.
3. Add the ulutham parippu/ urad dal, green chillies, and tamarind.
4. Saute well until the parippu/dal turns slightly red.
5. Add the grated coconut and saute well.
6. Switch off the flame and remove the sauteed ingredients to a plate to let them cool.
7. Grind the ingredients in a mixie or blender.
8. In the same hot kadhai, add the mint leaves and saute well. Note that you do not have to really 'cook' the leaves. Just add them to the hot pan and they will get cooked in the heat of the pan. If you cook them on high, they will just wilt and reduce to nothing.
9. Add the sauteed mint leaves to the ground ingredients, add salt to taste, and blend it fine. 
10. You can add water while grinding as per your desired consistency. I wanted my chutney thick, so I did not add much water.

Tip - This chutney stays good when refrigerated for upto a month.

Pictorial

Take your ingredients

Add oil to a kadhai

Saute green chillies, tamarind, and ulutham parippu

Add grated coconut and saute well

Remove to a blender, cool, and grind

Add mint leaves to the hot pan

Saute until they wilt slightly

Add to the ground ingredients with salt and blend well.

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