Mint Chutney

I learnt this mint chutney recipe from my Mom. This spicy mint chutney has a nice sour taste that comes from the tamarind, goes very well with sambar, Millet Bisi bele bath, lemon rice, idli or dosa. All the leaves (mint, coriander and curry leaves) have very powerful antioxidant properties which is very important these days. Mint is very cooling and aids in digestion and breathing disorders too. So try to add mint, coriander and curry leaves in your diet especially during the summer season. So what are you waiting for? Go ahead and try it right now!

Mint Chutney 2020-07-30 04:55:12

Mint Chutney

Serves 3
Prep Time: 00:10
Cook Time: 00:06
Total Time: 00:16

Ingredients

• 1 cup of leaves tightly packed Mint Leaves
• 1/2 cup Coriander Leaves
• 2 handfuls Curry Leaves
• 2 tsp Sesame Oil
• 1 inch, chopped Ginger
• 1 Garlic Pod
• Marble sized (5grams) Tamarind
• 3 Green Chillies
• 1/3 cup Grated Coconut
• To taste Salt
• 1/4 cup or as needed Water

Instructions

• Pluck only the mint leaves and curry leaves from the stem and rinse very well in water and keep them aside.
• Wash the coriander leaves with stem and keep it aside.
• Peel and cut the ginger and garlic pod.
• Heat a pan with 2 tsp sesame oil over low heat.
• When the oil heats, add ginger pieces, garlic pod and tamarind and sauté for 30 seconds or until a nice aroma comes from the ginger.
• Then add green chillies and fry for few seconds.
• Then add washed mint leaves, coriander leaves and curry leaves one by one and sauté until they just shrink in volume.
• Further, add grated coconut and sauté for 2 to 3 minutes or until the coconut becomes light golden brown.
• Remove the pan from the heat and transfer them to a bowl and allow it to cool completely.
• Once it is cooled, place them in a mixie jar and grind until coarsely.
• Then add salt and water and grind until smooth.
• Now your mint chutney is ready to serve. Serve it with lemon rice, sambar rice, idli or dosa.

By Santhi Therese
The Indian Claypot

Heat a pan with 2 tsp sesame oil over low heat.

When the oil heats, add ginger pieces, garlic pod and tamarind and sauté for
30 seconds or until a nice aroma comes from the ginger.

Then add green chillies and fry for few seconds.

Then add washed mint leaves,

coriander leaves

and then curry leaves

and sauté until they just shrink in volume as shown in the picture.

Further, add grated coconut and sauté for 2 to 3 minutes

or until the coconut becomes light golden brown.

Then remove the pan from the heat and transfer them to a bowl immediately
and allow it to cool completely. Once it is cooled, place them in a mixie jar
and grind until coarsely.

Then add salt

and then water

and grind until smooth. Now your   mint chutney is ready to serve!