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pudhina chutney

mint chutney
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Ingredients

Tempering

  • 1 teaspoon sesame oil
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon urad dal
  • Red chilli
  • Curry leaves

Chutney

  • 1/2 tablespoon sesame oil
  • 1 tablespoon urad dal
  • 6 almonds
  • 1/4 cup onion
  • 2 red chillies
  • Asafoetida
  • 1 tablespoon roasted peanuts
  • Tamarind
  • Turmeric powder
  • Salt to taste
  • Coriander leaves
  • 1 bunch mint leaves
  • Water

Instructions

  • Heat sesame oil and temper mustard seeds, urad dal, red chilli, and curry leaves. Transfer and keep aside.
  • Add oil and sauté urad dal and almonds until golden brown.
  • Add onion, red chillies, and peanuts. Sauté until onions turn translucent.
  • Add tamarind, turmeric, asafoetida, coriander leaves, and mint leaves. Sauté for 30 seconds.
  • Cool and grind.
  • Add 1/4 cup of water and grind again.
  • Transfer and adjust water (around 1/3 cup).
  • Add tempering, mix well, and serve.
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