Jul 29, 2008

MInt Chutney

This is my favorite chutney. Here is the recipe I follow to make mint chutney.

  1. Mint Leaves - 1/2 cup
  2. Coriander leaves - 1/2 cup
  3. coconut - 3 tbsp
  4. Green Chillies - 2 (acc to taste)
  5. Dalia split - 2 tbsp
  6. Tomato - 1 (finely chopped)
  7. Onion - 3/4 (finely chopped)
  8. Salt to taste
For Seasoning:-
  1. Oil - 1 tsp
  2. Mustard seeds - 1/4 tsp
  3. Urad dhall - 1/2 tsp
  4. Asafoetida powder - a pinch.
Pre heat pan, pour a drop of oil, fry onion till it becomes transparent, add tomato and saute till its 3/4th cooked. Keep it aside. Now fry coconut to golden brown and keep it aside. In the same pan, saute coriander leaves for 2 mts and finally saute mint leaves till it becomes tender and soft. Let everything cool and grind italong with green chillies, dalia split and salt, into a fine paste. Add water to adjust consistency. This is mint chutney. Now preheat the remaining oil, splutter mustard seeds, fry urad dhall to golden brown. Add asafoetida powder and fry it for a second and pour it on top of chutney. Those who like to eat mint leaves rice, can mix this with rice and can eat it. This can be a wonderful side dish for idly or dosa.

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