October 22, 2005

Mint Chutney

Mint Chutney Recipe

Mint leaves – 1 cup, fresh
Coriander leaves – ½ cup, fresh or curry leaves – 10
Tamarind extract – 1 teaspoon, without fibres or seeds
Coconut – 2 tablespoons, grated (optional)
Green chillies – 4, medium hot
Cummin seeds – 1 teaspoon
Salt – ½ teaspoon or to taste
Black gram dal – 1 teaspoon
Oil – 1 teaspoon

Method: Wash the mint and coriander leaves thoroughly in water. Grind all the ingredients together with a little water to a smooth paste. Let the paste remain in the blender while you make the oil very hot in a frypan. Fry the black gram dhal in hot oil till lightly browned. Pour the oil with fried dhal into the paste and continue grinding till the dhal also is mashed and blended thoroughly.

This chutney helps a lot in digestion especially when used it with rich oily dishes.



Blogger Sukanya M said...

Dear VK,

What a life saver. Your mint chutney. Some one gave me a bunch of mint leaves this afternoon and hubby dearest wants to eat mint chutney...It was destiny I guess, that just this morning I came upon your blog.

Blogger vkn said...

SF - getting what we want when want it is a real bliss :-) Let me know how it turn out at ur home. Hope your hubby dearest likes it.

Blogger Sukanya M said...

It was bliss. Because I could actually make something which tasted good without making a hash of it...thanks again.


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