Tuesday, 3 February 2015

Mint Chutney (புதினா சட்னி)


Mint (புதினா) leaves have a distinctive aroma and unique taste. Mint is rich in anti-oxidants, dietary fiber, vitamins A, C, E and B complex, essential oils, and minerals such as iron, calcium and potassium. It has analgesic, anti-spasmodic and counter-irritant properties. In Indian cuisine mint leaves are used for preparing marinades, chutneys, salads, and coolers; and also as a flavoring agent. Mint chutney has a refreshing taste and goes well with crisp dosa or âppam.

Mint leaves
Ingredients: (Serves three)

Coconut – grated or the white coconut meat cut into pieces, a small hollow ladle or 50ml measure
Mint (புதினா) leaves – 1 teacup or 200ml measure
Tamarind – a small bit
Urad dhal – 1 tablespoon
Green chilies – 2-3, adjust to taste
Salt – to taste
Oil – 2 teaspoons
Mustard seeds – ½ teaspoon

Mint Chutney (புதினா சட்னி)
Method: Separate the mint leaves from the stalks, and wash them well in running water. Drain fully. Keep aside.

Heat 1 teaspoon of oil in a kadai, add urad dhal and fry till the dhal turns golden brown in color. Now add the mint leaves and sauté for 1-2 minutes. Remove from fire and allow the ingredients to cool.

Grind coconut, fried ingredients, tamarind and salt with required water into a fine paste using the mixer-grinder. Heat the remaining oil in a tadka pan, add mustard seeds and once they start to sputter, switch off the fire. Add the seasoning to the ground chutney. Serve with idly, dosa, adai, âppam, kuzhi paniyaram or uppuma. 

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