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.
Fresh Mint Chutney
Print recipe| 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. | |
