Mint chutney is great to serve with rice
and ghee (clarified butter) or
with cutlets and aloo
tikkis. Spice up your vegetarian sandwiches with this chutney as a
spread. Try this chutney on your burgers instead of mayonnaise or
mustard - a great way to cut calories while enhancing flavor.
Servings: 6 Cooking Time: 10
minutes
Ingredients
2 cups mint (pudina) leaves
Salt to taste
4 tsp lime juice or 2 tsp tamarind pulp
For Masala
3 tsp vegetable oil
3 tsp urad dal (black gram)
1 1/2 tsp mustard seeds
7-8 red chillies
1/2 tsp asafoetida
powder (hing)
Turmeric, a pinch
Preparation
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
cool.
Saute the mint leaves in the same skillet with a
little bit of oil, until they are brown. Cool these in a bowl.
In a blender,
grind the masala with a little bit of water into a
coarse paste.
Add the mint leaves, salt, and lime juice and grind
into a coarse paste.
Serve the chutney with plain white rice and ghee
(clarified
butter) or use it for making a spicy vegetarian sandwich.
Cooking Tip
Instead of lime juice or tamarind, you can also use raw (green) mango
(3 tbsp grated).
The shelf life of this chutney is a week, when refrigerated.
If
you
want to use mint chutney as a base for your sandwich or as a dip, add a
little
water to it to make it spreadable.
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