Super flavorful and delicious Hotel Style Pudina Chutney recipe with detailed step by step pictures. Simple roasted mint chutney recipe goes well as a side dish with any South Indian breakfast! Pudina Chutney is a simple and easy accompaniment made with fresh mint leaves, roasted spices and garlic cloves. There are many ways to make mint chutney – with onions, with coconut, without coconut, with peanuts or with onions & tomatoes. This is one of my favorite style mint chutney recipes that is typically served with idli, dosa or steamed white rice. It has an intense mint flavor and the roasted ingredients add a nice texture to the chutney. Mint Leaves are the key ingredient for making this pudina chutney recipe. We will also use some fresh mint leaves to balance the flavor & add to the color! Tamarind is added to balance the flavours of the chutney and to give the chutney the much-needed tangy kick. It is also prepared with or without coconut, here I prepare for long time storage so I skip coconut, if you want prepare small quantity you can add fresh grated coconut sauté in heat of the pan not in the flame and then grind to make chutney. It’ll gives nice different taste.
Watch Mint leaves chutney recipe.
Mint Thuvaiyal Recipe / Pudina Thuvaiyal recipe / Pudina chutney recipe / Mint Chutney Recipe
Ingredients
Instructions
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Take and clean fresh mint leaves.
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To roast heat, pan with little oil.
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Add whole asafoetida and allow to splutter.
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In the same pan, add urad dal fry it in medium flame until turn slight golden brown and aromatic. Remove from the pan without any oil and keep it in a plate.
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Add big goose berry sized tamarind and garlic cloves.
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Add dry red chilies.
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Sauté for few minutes, remove red chillies alone from pan to avoid blackening.
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Do stir for another few seconds and remove tamarind and garlic cloves.
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To roast fresh mint leaves, add little oil to the same hot pan.
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Sauté till mint leaves get half shrink.
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Allow to cool all sauteed ingredients.
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In mixie jar add roasted asafoetida, garlic cloves, red chillies and urad dal.
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Add natural sea rock salt to this chutney.
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Grind them in to coarse powder without water.
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Add sauteed mint leaves.
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Add little water.
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Grind them in to thick and little smooth paste.
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Very healthy, mouth refreshing and tasty mint chutney is ready to serve.
Note
- While cleaning the mint leaves, use young stems and fresh leaves remove only thick stem part.
- The chutney should be ground coarse and not to a smooth paste. Typically, not much water is added while grinding the chutney. It should be on the thicker side.
- Instead of tamarind, one tomato can be added and roasted until mushy. It changes the color & taste of the chutney slightly.
- Fresh coconut works best for the recipe, but it can be skipped too.
