Pudina Chutney Recipe
Mouthwatering and nutritious Mint chutney is served best with South Indian breakfast and snacks.
Place a pan over medium heat and add coconut oil. As the oil heats up, add chana dal and saute for 10-15 seconds.
Now, add coriander seeds and saute for 20 seconds.
Add clean, washed mint leaves and green chilies and fry for about 45 seconds or until you get a nice aroma from the mint leaves.
Switch off the heat and let it cool.
Now, blend the mint mixture with grated coconut, salt and 2 tsp of lemon juice and approximately ½ cup water. Blend into a smooth consistency.
To prepare the tadka or tempering: Place a pan over medium heat add 1 tsp of coconut oil. As it heats up, add ½ tsp mustard seeds, ½ tsp urad dal and 1 red chilli. Fry until they start to sizzle and pour them over the chutney.
Mint Chutney is ready to serve with your favorite meal or snack!
- Before preparing this recipe, be sure to wash the leaves thoroughly. Remove any stems or twigs and pat dry with a towel to avoid sputtering when you saute the leaves.
- Instead of sauteing the leaves, you could also blend them raw with the other seasonings. Needless to say, the taste will be different and it is best to serve them fresh.
- Mint Chutney needs to be refrigerated after the first day. You can store them for up to a week in the refrigerator. If you need them for a longer duration, it is better to store them in the freezer.
Calories: 189kcal | Carbohydrates: 13g | Protein: 3g | Fat: 23g | Saturated Fat: 20g | Sodium: 212mg | Potassium: 223mg | Fiber: 7g | Sugar: 5g | Vitamin A: 143IU | Vitamin C: 29mg | Calcium: 20mg | Iron: 1mg