Mint Chutney (Pudina Dip)

A bunch of mint leaves lay sleeping in the refrigerator for a bit. I was planning to make the chutney (dip)  for mom at dinner. Mint turns black quite quickly if not used within a stipulated time and I forgot about this fragrant bunch of leaves in the midst of my cooking spree. Finally after much procrastination, I put together this aromatic dip to go with basmati rice. 
Mint acts as an antioxidant, cures headaches, stomach disorders, and  is popularly used as a mouth freshner. 

Bunch of mint leaves
Finely chopped onions 1 cup
Finely chopped coriander 1/2 cup
Red chillies 1-2 pcs (for spice)
Tamarind, small ball
Bengal gram 1-2 tbsps
Urad dal 1 tsp
Curry leaves
Mustard seeds 1 tsp
Cooking oil 1 tsp
Salt to taste

1. Wash the mint and coriander leaves under running water and collect the leaves and tender stalks in a vessel (kadai).
2. In a kadai, heat the oil and splutter all the ingredients except the tamarind and salt.
3. This roasts quite quickly, so before you turn off the gas add the tamarind and sauté for a minute, while making sure the lentils don't burn.
4. Transfer to a blender to make a smooth paste.
5. Add salt to taste.

The consistency and spice levels vary according to taste. I use only one red chilli and like a smooth paste, while my mom sometimes prefers it coarse.


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