Mint Chutney
- 22 min
- medium
- Serves 4
Mint chutney of mint, fried dals, chillies, shallots and garlic ground with coconut and tamarind. Medium-spicy, serves 4, about 20 minutes plus cooling.
Ingredients
Oil3 tsp
Chana Dal1 tbsp
Urad Dal (split)1 tsp
Dry Red Chilli, De-stemmed3 grams
Green Chilli, Slit8 grams
Small Onion (Shallots), Roughly Chopped6
Garlic, Peeled6 grams
Mint Leaves, Cleaned40 grams
Coconut (Grated), Grated35 grams
Tamarind5 grams
Salt1 tsp
Water, For Grinding80 ml
Mustard Seeds½ tsp
Curry leaves3 grams
Asafoetida0.3 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 107kcal | 428kcal |
| Protein | 2.3g | 9.2g |
| Carbohydrate | 9.3g | 37g |
| Fat | 7.3g | 29g |
| Fibre | 3g | 12g |
| Sugar | 2.6g | 10g |
Cookd masalas for mint leaves
Method
Get ready by washing the mint leaves and curry leaves. Remove the thick mint stems, chop the shallots, slit the green chilli, peel the garlic and remove the dry chilli stems. Take 20 ml from the measured water and soak the tamarind for 5 minutes until soft. Squeeze it to make a pulp.
Heat oil in a kadai on medium flame for 1 minute until hot. Add chana dal, urad dal, dry red chillies, green chilli, shallots and garlic. Fry for 4 minutes until the dals turn golden and the onion softens.
Add the mint leaves and fry on medium flame for 2 minutes until they wilt and the raw smell goes. Spread the mixture on a plate and cool it for 5 minutes until warm. Add it to a mixie with coconut, tamarind pulp, salt and the remaining water, then grind until smooth and thick.
Heat oil in a small kadai on medium flame for 1 minute until hot. Add mustard seeds and fry for 1 minute until they crackle. Add curry leaves and asafoetida, then fry on low flame for 1 minute until the curry leaves turn crisp. Pour the tempering over the chutney.
Before you start
- How long does Mint Chutney take?
- 22 minutes from start to finish. That is 10 minutes of preparation and 12 minutes of cooking.
- How many people does Mint Chutney serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Mint Chutney vegetarian?
- Yes. No meat, no fish and no egg.
- Is Mint Chutney spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Mint Chutney?
- 40 grams Mint Leaves, 3 grams Dry Red Chilli, 35 grams Coconut (Grated), 6 Small Onion (Shallots), 1 tbsp Chana Dal, 1 tsp Urad Dal (split), and a few more listed on this page.
- Do I need a pressure cooker for Mint Chutney?
- No, it is cooked in an open pot.
- How many calories are in Mint Chutney?
- About 107 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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