Monday, 3 July 2017

Pudina Chutney | Mint Chutney without coconut

Mint Chutney with Onions and Tomatoes (No Coconut)



Do you love fresh herbs? I love them.. Their aroma spreads and fills the kitchen with a refreshing feel, right? I love their aroma and taste especially in biryanis ;) The mint and coriander leaves create a magic which transforms the taste of the biryani to a different level na? Deeps refuses to make biryani if there is no fresh herbs available at home ;) I try to include mint and coriander leaves as much as possible in my diet as they are very healthy. Mostly I make chutneys or thogayals with them. Today's recipe is a simple mint chutney with onions and tomatoes and no coconut. If you like to try another version of mint chutney then there is another recipe here, 'Mint chutney with peanuts'. Try them too. It tastes really awesome as well.


Recipe Source: Ma

Serves: 3-4 persons


I Took: 

Preparation Time: 15 minutes

Cooking Time: 20 minutes


I Used:


Mint leaves - 2 cups (tightly packed) (or A bunch)
Onion - 1 no (small sized - roughy chopped)
Tomato - 1 no (small sized - roughy chopped)
Tamarind - ½ tsp
Red Chilly - 2 nos
Channa Dal - 2 tbsp
Asafoetida
Oil
-
-
½ tsp
1 tbsp
Salt - As Needed

To Temper:

Oil - 1 tbsp
Mustard - ½ tsp
Urad Dal - 2 tsp
Curry leaves - A sprig


The Way:


1. Separate the mint leaves from the stalk. Rinse them nicely in water so that all the mud or dirt is removed

2. Roughly chop the onion and tomato

3. In a pan heat oil. Add the channa dal and fry for a minute till they turn slightly golden. Now add the red chilly, tamarind and asafoetida and fry














4. Add the onions and saute till they turn slightly brown. Then add the tomatoes and fry till they turn mushy. Take care that they don't get burnt

5. Now add the mint leaves and saute. Do not keep in flame for long. They have to just get wilted. Remove from flame and allow them to cool













6. Now take them in a mixie and grind to a coarse paste. I like them coarse but if you prefer a smooth chutney then grind them to your required consistency

7. For the tadka, heat oil in a tadka pan. Splutter mustard. Add urad dal. Take care they dont get burnt

8. When they turn golden in colour add the curry leaves and off the flame. Add the tadka to the chutney and serve with idly or dosa !













Cheers,
Chitz

4 comments:

  1. Sounds great! What are those white buns aside? They look really great.

    ReplyDelete
  2. I love that you slightly cooked the mint before making it into chutney. Will try this when I have a bunch of mint leaves and with plans for making dosa :)

    ReplyDelete

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