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Tuesday, September 05, 2006

Mint Chutney

easy recipe mint chutney indian cuisine
This is a rather simple version of mint chutney. Serve with pakoras and bhajjias, or on the side with naan or rice- this chutney is quite versatile.

4-5 cups of mint leaves, washed
4-5 serrano chilies (fewer if too hot)
1 Tbsp fresh grated ginger
1 Tbsp urad dal
1 Tbsp chana dal
½ cup dry grated coconut
salt to taste
water as needed
1 Tbsp oil

tempering: 1 tsp canola oil, ½ tsp mustard seeds, ½ tsp urad dal

  1. heat oil in a pan, add urad and chana dal, toast them till they are light golden brown
  2. add the chilies, ginger, coconut, mint leaves and sautee for about a minute or so in medium heat till mint leaves wilt a little and turn dark green; turn off heat, allow to cool
  3. transfer the cooled contents to a blender and blend to a smooth texture, adding water and salt as needed
  4. tempering: heat oil in a pan, when it starts to shimmer, add the urad dal, when it turns golden brown add the msutard seeds and turn off heat, allowing msutard seeds to pop in residual heat

Tempering is optional: I like the nutty taste the fried urad dal and mustard seeds impart :)

Stir well before serving

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  • At 1:16 PM, Anonymous Sporky said…

    You ought to try this recipe using the Japanese herb called "Shiso".


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