Su's Recipes: Pudina Chutney

Pudina Chutney is very much addictive dip, which can make any food menu look complete. Though this is a Pudina / Mint Chutney, some amount of coriander leaves are added to the chutney. Though lemon can be added to this dip, tamarind gives that authentic taste to this dip, which also makes the chutney lasts for some days. The 'Mint and Coriander' is a great, refreshing combination of flavors. Tangy with tamarind and lush with fresh herbs, this Pudina Chutney being a great accompaniment of fitting itself anywhere and any season from appetizers to meals to salads.

Ingredients:

1. Mint leaves / Pudina - 1 bunch

2. Coriander leaves - 1/2 bunch

3. Onion - 2 no.

4. Green Chilies - 4 to 5 no.

5. Tamarind - lemon size

6. Garlic - 5 to 6 pods (skin out)

7. Mustard seeds - 1/2 tsp.

8. Curry leaves - 1 spring

9. Bengal gram / Channa dal - 1/2 tsp.

10. Black gram / Urad dal - 1/2 tsp.

11. Curry leaves - little

12. Salt to taste

13. Oil - 1 1/2 tsp.

Sauteed ingredients before getting blended into Chutney

Method:

1. First get the mint and coriander leaves cleaned (leaves separated from stems). Chop the onions and keep this all ready.

2. In a pan, heat 1 tsp of oil and add green chilies, closing the lid and keeping the flame at low for half a minute.

3. Add onions and fry them until they get translucent.

4. Add coriander leaves and mint leaves giving it a stir, leaving for about 2 to 3 minutes on flame. The leaves has to get cooked until the raw texture disappears, as well the water content in the leaves gets evaporated . Switch off the flame.

5. Now for tempering the Pudina Chutney, heat oil in a pan. Initially add mustard seeds, once this splutters, add black gram, bengal gram and allow the grams to change its color keeping the flame at low. Add some curry leaves and pour this tempering to the chutney. Chutney is ready to relish. Enjoy this mint flavored Pudina Chutney as an accompaniment to any dishes you like.