Pudina / Mint Chutney.

Pudina / Mint Chutney ............ Is a Chutney that goes very well with Samosa, Cutlet, Dhokla, Idly, Vada, Pakoda etc ..............

Pudina / Mint leaves is a herb packed with immense health benefits. It is one of the oldest herbs and is available in abundance in India. It is also mixed in curds while making raita. Pudina chai or tea brewed with pudina leaves is very famous in the Northern parts of India, especially on a rainy and winter seasons. 

Mint juice as it is or mixed with some other ingredients or veggies and fruits has lots of health benefits. It is used all almost all over in India in preparation of Chutney. The Pudina chutney goes very well with Samosa, Cutlets, Idly, Vada and many other snacks. 

Method of preparing Pudina Chutney : Clean and pick three cups of pudina leaves, wash them well and allow to drain. Keep aside. Also clean and pick one cup of coriander leaves, wash, drain and keep it aside.

In a mixer add in the pudina and coriander leaves. Add 5-6 green chillies cut to pieces (plus or minus as per individual taste), One inch piece of ginger, washed and chopped, very small marble size tamarind, 2-3 tblsp of freshly grated coconut. 

Grind to a fine paste with ½ cup of water. Do not add much water, you can sprinkle some more if necessary. Remove in a bowl, add salt to taste and mix well.

For Tempering : Heat a small pan with 1 tsp of oil, when hot add ½ tsp of rai (sasam), when it splutters, add a few curry leaves, fry a bit and pour it over the chutney.

Mix well and serve the chutney as an accompaniment to any dish you desire. This goes well with dhokla, idly or dosas.

** Note : The same Pudina / Mint Chutney can be used while preparing sandwiches too. However, while using in the preparation of sandwich leave out the seasoning and use the chutney as it is. Rest of the method is same. Tempering is avoided for sandwiches as the mustard seeds and curry leaves do not go well in the sandwich when you eat the same.