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Pudina pachadi - mint chutney
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Mint chutney

This is an Indian style mint chutney without using coconut. It goes well with breakfast recipes like dosa, idly, roti and also with rice.
Course Chutney
Cuisine Indian
Keyword healthy, Under 30 minutes recipes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 - 5

Ingredients

  • 1 cup Mint leaves (tightly packed)
  • ¼ cup peanuts
  • ¼ cup sesame seeds
  • 1 tablespoon Tamarind (lemon sized)
  • 4 red chili (whole)
  • 1 onion
  • 5 garlic cloves
  • 1.5 teaspoon sugar (I used raw cane sugar)
  • ½ teaspoon coriander seeds powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon fenugreek or methi seeds
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon Oil

Instructions

  • Wash and soak lemon-sized tamarind in ¼ cup of water.
  • Dry roast peanuts, sesame seeds, cumin seeds, fenugreek or methi seeds and keep them aside. Add tablespoon of oil to kadai and fry red chili and keep it aside. To these roasted ingredients, add turmeric powder, sugar, coriander seeds powder, garlic cloves, and salt.
  • To the same kadai, add mint or pudina leaves and let it fry for a couple of minutes.
  • They will be wilted like this in just 2 or 3 minutes.
  • Meanwhile, take all dry ingredients in a mixer grinder and grind it into smooth paste by adding tamarind along with soaked water. If required you can add ¼ cup more water.
  • To the above paste, add wilted mint leaves and make it into a smooth paste.
  • Now add roughly chopped onion and do reverse grinding for 3 or 4 times. Onions should be roughly mashed.
  • Dish out the chutney into a serving dish. This chutney goes well with almost everything.