Mint chutney is great to serve with rice and ghee (clarified butter) or with cutlets and aloo tikkis. Spice up your vegetarian sandwiches with this chutney as a spread. Try this chutney on your burgers instead of mayonnaise or mustard – a great way to cut calories while enhancing flavor.
Cooking Time: 10 minutes
- 2 cups mint (pudina) leaves
- Salt to taste
- 4 tsp lime juice or 2 tsp tamarind pulp
- 3 tsp vegetable oil
- 3 tsp urad dal (black gram)
- 1 1/2 tsp mustard seeds
- 7-8 red chillies
- 1/2 tsp asafoetida powder (hing)
- Turmeric, a pinch
- Heat the oil in a skillet, and add asafoetida, urad dal, and mustard seeds. When the dal is brown and the mustard seeds start to splutter, add the red chillies and fry for a few seconds until chillies are brown. Put this masala mix into the blender and let it cool.
- Saute the mint leaves in the same skillet with a little bit of oil, until they are brown. Cool these in a bowl.
- In a blender, grind the masala with a little bit of water into a coarse paste.
- Add the mint leaves, salt, and lime juice and grind into a coarse paste.
- Serve the chutney with plain white rice and ghee (clarified butter) or use it for making a spicy vegetarian sandwich.
Instead of lime juice or tamarind, you can also use raw (green) mango (3 tbsp grated).
The shelf life of this chutney is a week, when refrigerated.
If you want to use mint chutney as a spread for your sandwich or as a dip, add a little water to it to make it spreadable.