Saturday, January 29, 2011

Pudina Chutney (Mint Chutney)

There are many ways to make this chutney, and I like this particular recipe mainly because it does not require cooking and it is without oil, that makes it more durable in the fridge, and easier to prepare.

Not to mention that the colour is beautiful!

1 Cup mint leaves (Pudina)
1 Cup Coriander leaves (Dhania)
4-5 Curry leaves(Optional)
3-4 Cloves of garlic
1/2 inch of ginger root
4-5 Green Chilies (reduce for lesser heat)

1 tsp Tamarind paste(imli)or 2 tsps lime juice/apple cider
2/3 tsp Sugar
1/2 tsp salt (or to taste)
1/2 tsp Cummin Powder (Jeera) (optional)
1/2 tsp Coriander Powder (Dhania Powder)(Optional)

Blend all the ingredients in a mixer with little water just enough to bring the mixie to work.

Note:You could add some shredded coconut to make Pudina coconut chutney for idly/dosa, Can also stir this chutney into some plain yogurt as mint Flavour Dip. Feel free to add sesame, pulses (Normally Roasted Urad dal) for variaties.

中文版,For Chinese,Click--> 薄荷沾酱

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