Mint Chutney Recipe
Mint chutney is great to serve with rice and
ghee (clarified butter) or
with cutlets and
aloo tikkis. You can also spice up your
sandwiches with mint
chutney as a base.
Cooking Time: 10
- 2 cups mint (pudina) leaves
- Salt to taste
- 4 tsp lime juice or 2 tsp tamarind pulp
- 3 tsp vegetable oil
- 3 tsp urad dal (black gram)
- 1 1/2 tsp mustard seeds
- 7-8 red chillies
- 1/2 tsp asafoetida (hing)
- Turmeric, a pinch
The shelf life of this mint chutney is a week, when refrigerated. If
want to use mint chutney as a base for your sandwich, add a little
water to it to make it spreadable.
- Heat the oil in a skillet, and add asafoetida, urad
dal, and mustard seeds. When the dal is brown and the mustard seeds
start to splutter, add the red chillies and fry for a few seconds until
chillies are brown. Put this masala mix into the blender and let it
- Saute the mint leaves in the same skillet with a
little bit of oil, until they are brown. Cool these in a bowl.
- Grind the masala with a little bit of water into a
- Add the mint leaves, salt, and lime juice and grind
into a coarse paste.
- Serve the mint chutney with plain white rice and ghee
butter) or use it for making a spicy vegetarian sandwich.
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