Fresh Mint Chutney

Fresh Mint Chutney is aromatic, tasty and pretty much goes with any main dish. It can be a side dish for Indian items such as Idlis, Dosas, Samosas and Vegetable Patties. Or it can be used as a dressing in a sandwich instead of ketchup or mustard. It is quite easy to make and you have two easy options of how to make it.

Mint Leaves Chutney

Fresh Mint Chutney

Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Chutney, Condiment, Side Dish
Misc Pre-preparable, Serve at Room Temperature

Ingredients

  • 1 bunch Fresh Mint Leaves
  • 1 teaspoon Olive, Avocado or Sesame oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Urad Dahl
  • 1 teaspoon Channa Dahl
  • 2 Small Red Chillies
  • 1 teaspoon Tamarind Paste
  • 1/2 - 1 teaspoon Salt
  • 1/2 cup Water

Optional

  • 1 teaspoon Asafoetida (Hing)

Note

Serving Suggestions:
1) Serve as a side dish for Idlis, Dosas, Samosas, Vegetable Patties etc.
2) Use as a dressing in a sandwich instead of ketchup or mustard
Options:
For a variation of this recipe, follow the steps below. It offers a different flavor and can be slightly less thicker than the other.
1) Add fresh mint leaves, 1 small green chili pepper (serrano pepper), 1/2 teaspoon lemon juice, 4 tablespoons of water and 1/2 teaspoon salt to a blender.
2) Blend until smooth.
3) Serve at room temperature as a side dish or add it as a dressing in sandwiches.
4) If you refrigerate the chutney, defrost it by leaving it outside for a few hours, or warm it up on low heat in the microwave oven.

Directions

Step 1
Wash Mint leaves thoroughly. Drain. Cut off stems and keep the leaves alone. Tender stems attached to the leaves are okay.
Step 2
Heat oil in a frying pan. Add mustard seeds, coriander seeds, red chillies, urad dahl and channa dahl.
Step 3
Fry until the dahl's are golden brown. Do not fry too much.
Step 4
Switch off the stove. Add the mint leaves and stir fry for a minute in the heat remaining in the pan. Add salt and hing. Mix well. Remove pan from the stove and let it cool.
Step 5
Transfer the ingredients from the frying pan to the blender. Add 4 tablespoons of water. Grind until mixture is smooth. If necessary, add a tablespoon of water at a time to facilitate grinding.
Step 6
Transfer the Mint Chutney to a small bowl.
Step 7
Serve at room temperature. Serve with Idlis, Dosas, Vegetable Patties, Samosas etc.
Eggplant Curry with Mint Leaves
Small Whole Eggplant Curry - Style 1

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