How to make Pudina Chutney?


how to make pudina chutney


The reasons to learn how to make pudina chutney include: it is healthier and has a fine aroma. It can be used as a side dish, in particular, for rava idli. Mint chutney is also a good match for rice idli and dosa and rava dosa and chapati.

A highlight of this pudina chutney recipe is it uses coconut, in addition to pudina, making the chutney tastier and ideal for the above dishes. The recipe that follows on how to make pudina chutney is given in steps with photos.


Here is how to make rava idli, for which pudina chutney is an excellent fit.

Another variation of this pudina chutney recipe does not use coconut. This type of pudina chutney will be a good side dish for items like samosa and pakora.







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Servings: Two to Three

Ingredients:

1. Fresh pudina / mint leaves 1 small bunch
2. Fresh coconut pieces 1/3 cup
3. Roasted gram dal 1 tablespoon
4. Green chillies 4-5 or to taste
5. Fresh coriander leaves quarter of small bunch / fist-full
6. Tamarind about peanut size
7. Ginger 1/4" piece
8. Sugar 1 pinch
9. Oil 1/4 teaspoon
10. Salt to taste

How to make Pudina Chutney?


1. Wash the pudina or mint and coriander leaves separately. Drain the water completely.

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2. Slit the green chilies.
3. Fry the pudina leaves and green chillies with oil, till the leaves wilt.

Keep aside to cool.

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4. Grind all the ingredients with little water to a coarse paste.

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5. Pudina chutney or mint chutney is ready.

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TIPS How to make Pudina Chutney
1. If you do not have fresh coconut, use dry coconut. In such a case, the taste will be slightly different.
2. Use tamarind in lieu of lemon juice.