Mint – coriander chutney / Indian style green chutney is a a very common chutney, not only in most Indian households, but also on the food carts of roadside vendors and restaurants in India. I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below.Jump to Recipe Jump to Video Print RecipeSTAY CONNECTED: Instead of tamarind, roasted tomato can also be added to the chutney.Adjust the number of green chillies & red chillies depending on the spice preference.Serve immediately with any South Indian breakfast. As mustard & cumin seeds splutter, add fresh curry leaves and remove from heat. Add ½ teaspoon mustard seeds, ¼ cumin seeds. Meanwhile heat a small pan with 1 teaspoon oil. Grind into a not so smooth chutney, add water as needed. Once the mixture is cooled down, add it to the blender with salt as needed and 1 teaspoon tamarind extract. Next add 10 shallots and roast until they are transparent.Īdd 1 cup packed fresh mint leaves and ¼ cup fresh coriander leaves.Īs they start to wilt, add ⅓ cup fresh coconut and remove from heat. Roast until the dals are golden brown.Īdd 2-3 green chillies, few fresh curry leaves, 6 garlic cloves and 2” ginger piece. In a pan heat 2 teaspoon oil and add ½ teaspoon cumin seeds, 1 tablespoon urad dal, 1 tablespoon chana dal and 1 dry red chilli. Pudina Chutney Recipe with Step by Step Pictures But it keeps well for a day when refrigerated in an airtight container. It is better to consume it within 2-3hrs of preparation. Hotel Style Pudina Chutney is best served fresh with any breakfast recipe like idli, dosa or paniyaram. Alternatively, if you have frozen coconut add it to the roasted ingredients to thaw it properly before grinding. If you do not have shallots, regular onions can be used for this chutney recipe.įresh coconut works best for the recipe, but it can be skipped too. It changes the color & taste of the chutney slightly. Instead of tamarind, one tomato can be added along with shallots and roasted until mushy. It should be on the thicker side.ĭo not touch the chutney by hand and use a spoon to remove it from mixie – this increases the shelf life of the chutney. Typically not much water is added while grinding the chutney. The chutney should be ground coarse and not to a smooth paste. After adding the greens, remove from heat and let them wilt in the residual heat. Follow the below tips and notes if you are making this chutney recipe.Īll the ingredients except mint & coriander leaves must be roasted well until golden brown. Making hotel style pudina chutney is very easy and it is a beginner-friendly recipe. Tips & Important Notes for Making Pudina Chutney Tamarind is added to balance the flavors of the chutney and to give the chutney the much-needed tangy kick.įor full list of ingredients and exact measurements, check the recipe below. Shallots are an important addition to the mint chutney – they add a tinge of sweetness & also texture to the chutney.įresh Coconut is also used in making this mint chutney. Roasted Mint Chutney is made by roasting Urad Dal, Chana Dal, Green Chillies and Red Chillies, Garlic Cloves & Ginger in oil. We will also use some fresh Cilantro to balance the flavor & add to the color! Mint Leaves are the key ingredient for making this hotel style pudina chutney recipe. It has an intense mint flavor and the roasted ingredients add a nice texture to the chutney. This is hotel style mint chutney recipe that is typically served in hotels & restaurants in Tamilnadu. There are many ways to make mint chutney – with onions, with coconut, without coconut, with peanuts or with onions & tomatoes. Pudina Chutney is a simple and easy accompaniment made with fresh mint leaves, roasted spices and onions. Simple roasted mint chutney recipe goes well as a side dish with any South Indian breakfast! Super flavorful and delicious Hotel Style Pudina Chutney recipe with detailed step by step pictures.
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