Sunday, October 3, 2010

Pudina (Mint) Chutney

One of the easiest chutneys to make is Pudina chutney. This goes well with all the breakfast items and can also be used as spread for a veg sandwich.
There are 100 (or more) ways to make Pudina chutney. The below is my favorite way because its easy and can be made with literally 5 ingredients. OK, six including salt. Fresh mint I am using comes from my backyard.

Fresh mint leaves: 1 big bunch, washed, dried and leaves separated
Fresh Ginger: 1 inch piece
Garlic pod: 1
Red Chilies: 3 or more, depending on the spice level you like
Tamarind pulp: 1 tsp
Salt and oil: 1 tsp each

  • Heat oil in a pan and roast the mint leaves until they change color. I usually let them brown and keep them aside.
  • in the same pan, add a bit more oil and roast ginger, garlic and red chilies and keep aside.
  • Take a blender (I used stainless steel, juicer will not do) and grind all the ingredients including salt and tamarind.
  • Check for salt and you are good to serve! 
1. Some times I also add a small bunch of coriander (cilantro) leaves to mint leaves while roasting in oil.
2. You can also add green chilies along with red chilies for a different taste.
3. Sometimes i also add fresh coconut (1/4 cup) while roasting the ginger and garlic. This also gives an entirely different taste.
Picture from my garden...

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