Pudina chutney / Mint chutney (South Indian Style)

I always have mint leaves in the refrigerator as this chutney is so quick to make and so finger licking yummilicious good. Also mint is anti-inflammatory, anti-bacterial and even Fizza-Ma-Wizza-Ma-Dill might love it.

So lets go and get some green on the plate. Shall we ?
Here are the things you will need.

The trick to all south Indian chutneys that involve spices and lentils is to cook it low and slow. Roasting it in a low flame brings out all the flavors and aids in even cooking.

Lentils can go from brown and golden to burnt very fast. so eyes on the pan people.

Here is the recipe!

Pudina Chutney / Mint Chutney South Indian Style

2014-09-12 05:22:47

Serves 3

South indian style pudina chutney that's so rocking good with Idly and Dosa.

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Prep Time

10 min

Cook Time

10 min

Prep Time

10 min

Cook Time

10 min

134 calories

18 g

0 g

7 g

3 g

2 g

216 g

445 g

9 g

0 g

4 g

Nutrition Facts

Serving Size

216g

Servings

3

Amount Per Serving

Calories 134

Calories from Fat 59

% Daily Value *

Total Fat 7g

10%

Saturated Fat 2g

12%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 0mg

0%

Sodium 445mg

19%

Total Carbohydrates 18g

6%

Dietary Fiber 6g

23%

Sugars 9g

Protein 3g

Vitamin A

61%

Vitamin C

157%

Calcium

14%

Iron

45%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 tbs peanut oil
2. 1/2 tsp mustard
3. 10 curry leaves
4. 2 tbs urad dal
5. 2 tbs toor dal
6. 3-5 red chillies
7. 2 cups washed mint leaves
8. 3 tbs grated coconut
9. 1 rupee coin size tamarind
10. 1 tbs jaggery
11. 1/2 tsp salt
12. Water to grind

Instructions

1. Heat oil in a saute pan on low flame. Add the mustard seeds and curry leaves and let the mustard splutter.
2. Then add the toor dal,the urad dal and red chillies and keep sauteing until they turn golden.
3. Now add the mint leaves and the salt. Adding salt with the mint leaves will help the leaves wilt faster and retain the colour.
4. Take the pan off heat after 3-4 minutes. By this time the mint would have wilted and let out its juices.
5. Now add the tamarind, grated coconut and jaggery to the pan.
6. Once the mixture cools down, grind to a smooth paste.
7. Serve with idly or dosa.

Notes

1. Jaggery along with tamarind gives a nice balance to the chutney. It wont make the chutney sweet. So do not skip the jaggery. If you want a more spicy chutney, go ahead and add on more chillies.

By kannamma @www.kannammacooks.com

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calories

134

fat

7g

protein

3g

carbs

18g

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kannamma cooks http://kannammacooks.com/