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.
