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. 

Ingredients

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

Method

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.