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PrintPUDINA CHUTNEY (MINT CHUTNEY)
Makes :
1½ cups
Preparation Time :
Cooking Time :
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Preparation Method :
- The Tempering: Drop the oil in a pan over medium heat. When the oil is hot, add the mustard seeds and dhal.
- Fry over medium heat, till mustard seeds splutter and the dal is golden.
- Add the onions and green chilies and stir-fry for few minutes.
- Stir in mint, coconut and roasted chana and stir-fry for about a minute or two.
- Grind the contents of pan with water to a fine paste.
- Add the tamarind paste and continue grinding till the chutney has a thick consistency. Adjust seasoning with salt. Transfer to a bowl and serve.
INGREDIENTS
Chutney
- 200 grams fresh mint leaves
- 100 grams grated coconut
- 100 grams chopped onions
- Green chilies, to taste
- 1 tablespoon roasted chana dhal
- ½ teaspoon tamarind paste
- Salt, to taste
Tempering
- 1 tablespoon Cooking oil
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dhal
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