How to make Mint Chutney -
Urad dal, red chillies and shallots add a new dimension to this delicious mint chutney.
This recipe is contributed by Member Sherly Baby.
Main Ingredients : Mint Leaves (पुदीने के पत्ते ), Black Gram Split
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Mint Chutney checkout Mint Chutney. You can also find more Pickles, Jams and Chutneys recipes like Green Chutney Hing Mango Pickle - SK Khazana Tetuler Chaatni Avakkai
Mint Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 8
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mint Chutney Recipe
Mint Leaves 1 small
Black Gram Split 1 tablespoon
Black gram split (urad dal dhuli) 2 teaspoons
Dried red chilli 8
Shallot 2
Curry leaves 6-8
Tamarind pulp 1 teaspoon
Ginger 1 inch piece
Salt to taste
Method
Step 1
Heat oil in a non stick pan add urad dal and fry till golden brown.
Step 2
Add dry red chillies, shallots, curry leaves and saute for a minute.
Step 3
Remove from flame and mint leaves, tamrind pulp, ginger, salt and little water if required ang grind to a fine paste.
Step 4
Serve with parathas.
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