Mint chutney is one of the favourite chutneys and quite a popular condiment in the Indian sub continent. It is normally served alongside any mail meal like hyderabadi biryani’s and pulaos, naan bread and curries or as a dip for samosas and even used as spread in sandwiches. I first had mint chutney on a get together at friend’s place which was prepared by her Mother in law. This was one of the many things that she prepared that day. Her food was simply amazing and tasted so good. This chutney’s recipe was given to me by that aunty and I thank her with all my heart for sharing her wonderful recipes. She gave approximate measurements as any other mom would do. I adjusted it accordingly and the outcome was real good. I served it alongside a spicy vegetable pulao and some chicken curry. You can add few tablespoon of water or dilute it with yogurt and serve as dip for samosas, spring rolls, tortillas, veggies etc.
Pudina ki Chutney (Mint Chutney)
¼ cup chopped Pudina (Mint leaves)
¼ cup chopped coriander leaves
1 ½ teaspoon tamarind pulp
½ of a green chilly (Add according to taste)
½ cup grated coconut
2 medium size cloves of garlic
2 Tablespoon water (30ml)
Salt to taste
1.Add all the ingredients except salt to grinder and grind until smooth by adding little bit of water. When it is ground to smooth paste, add salt.
1.Mint and coriander was washed prior to use and I discarded the thick stalks of coriander and used only leaves for mint.
2.I added 2 tablespoon of water as I like thick chutney to serve along with rice. But if you want to use it as dip, dilute it by adding couple of tablespoon more of water to make a smooth paste. You can also try adding yogurt and a little sugar to make sweet mint chutney.