Mint Chutney Recipe - 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 ) , Oil ( ऑइल )

Cuisine : Indian

Course : Pickle Jams Chutneys

Mint Chutney

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.    

For more recipes related to Mint Chutney checkout Mint Chutney . You can also find more Pickle Jams Chutneys recipes like Mixed Vegetable Pickle, Tomato And Ginger Chutney, Mango and Papaya Chutney, Moutabel. Or try out these recipes from Indian Cuisine like Khasta Kachori, Quick Kopra Pak, Golgappa Espresso Shots, Aloo Ke Masaledar Lachche.

Mint Chutney Recipe Card

Mint Chutney
Print

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 8

Level Of Cooking : Easy

Ingredients for Mint Chutney

  • Mint leaves 1 small

  • Oil 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.

How to make Mint Chutney

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.

Liked this recipes, Rate us :

Wishlist