HOW TO MAKE MINT CHUTNEY RECIPE / PUDINA CHUTNEY RECIPE

Introducing our Mint Cilantro Chutney, or Pudina Kothamalli Chutney, a captivating culinary creation that encapsulates the essence of two aromatic herbs in perfect harmony. This chutney effortlessly weaves together the refreshing allure of mint leaves and the deep, earthy notes of cilantro. This harmonious marriage of flavors is further enriched by the interplay of tanginess and a delicate hint of warmth. Whether enjoyed as a condiment to elevate the flavors of your favorite Indian dishes or as a companion to international delicacies, this chutney showcases the incredible versatility of these beloved herbs. Immerse yourself in a symphony of tastes that traverses tradition and innovation, allowing the essence of mint and cilantro to whisk you away to a world of culinary delight.

Step into a world of sensory delight with our Mint Chutney, or Pudina Chutney, a testament to the intricate flavors found within South Indian gastronomy. Evoking the essence of lush gardens and vibrant markets, this condiment masterfully captures the essence of mint leaves, infusing them with the tanginess of tamarind and the allure of green chilies. Its presence elevates not only traditional favorites like dosas and idlis but also introduces a refreshing twist to global dishes. As you savor its captivating notes, allow yourself to be transported to the sunlit streets of South India, where age-old recipes and modern palates seamlessly converge.

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HOW TO MAKE MINT CHUTNEY RECIPE / PUDINA CHUTNEY RECIPE

Author: Gomathi Cuisine: South Indian Courses: Breakfast, Chutney Recipe Keys: V Vegetarian Meals

Difficulty: Beginner Prep Time 5 min Cook Time 8 min Total Time 13 mins

Servings: 3

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 teaspoon Oil
• 15 Small onion (or 1 big onion)
• 10 cloves Garlic
• 7 Dried red chilles
• 5 Green chillies
• 1 cup Mint leaves
• ¹⁄₂ cup Coriandr leaves
• ¹⁄₂ teaspoon Salt
• Small sized tamarind (4-5 pulp)
• ¹⁄₂ cup Grated coconut
• ¹⁄₄ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Asafoetida powder
• ¹⁄₄ cup Water
• ¹⁄₂ teaspoon Gingerly oil
• ¹⁄₂ teaspoon Mustard seeds
• ¹⁄₂ teaspoon Split Urad Dal
• Curry leaves

Instructions

1. Heat the oil in a pan over medium heat.

   

2. Add the chopped onion and garlic. Sauté them for about a minute until they release their aroma and turn slightly golden.

   

3. Add the green chillies, and red chillies to the pan. Sauté for 2-3 minutes.

   

4. Add handful of cleaned mint leaves to the pan.

   

5. Add cleaned coriander leaves.

   

6. Sauté for 2-3 minutes until the leaves wilt and become fragrant.

   

7. Add salt to this chutney.

   

8. Add a small piece of tamarind pulp.

   

9. Add grated coconut. Sauté everything for 2-3 minutes in the heat of the pan.

   

10. Remove the pan from the heat and allow the sautéed mixture to cool down. Once the sautéed mixture is cool, transfer it to a blender or food processor.

    

11. Add turmeric powder and asafoetida powder to the mixture.

    

12. Blend until you achieve a slightly coarse texture.

    

13. Once the chutney is ready, transfer it to a clean, airtight container. Add more water if needed, but try to keep the chutney slightly thick.

    

14. Adding seasoning to the mint and coriander chutney involves heating gingerly oil and infusing it with mustard seeds, split urad dal, dried red chillies, curry leaves and if you want add asafoetida powder.

    

15. Mint Cilantro Chutney is now ready to be served! This chutney pairs well with various Indian snacks like idli, samosas, pakoras, dosas, and even for rice.

    

Note

• Adjust spice level according to your taste.
• Blend the chutney ingredients to achieve a slightly coarse and thick consistency, perfect for serving with rice.

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