Mint chutney is one of the common chutneys that we prepare for our day to day breakfasts. But the version that I have shared goes very well with rice and has more shelf life if stored properly in a refrigerator. I love this chutney for its tangy and fresh mint flavour.
Mint Leaves - 1 cup
Tomato (medium) - 1 (chopped lengthwise)
Onion (medium) - 1 (chopped lengthwise)
Garlic - 3 pods
Oil - 1/2 Tablespoon
Curry leaves - 20
Coconut - 1/2 cup (grated)
Coriander seeds - 1/2 Tablespoon
Black pepper corns - 7
Cumin seeds- 1/2 Tablespoon
Red chilli - 2
Tamarind pulp - 1/2 Tablespoon
Salt - to taste
1. Dry roast coriander seeds, cumin seeds, peeper corns, curry leaves and red chilli until they become nice and crisp in a pan (which will take 2 minutes if the pan is hot enough) and allow them to cool.
2. Use the same pan and heat oil in it, when it is hot, add the onions and sauté for 3 minutes. Now add the garlic and tomato and cook for another 3 minutes.
3. Now add the cleaned and washed mint leaves and tamarind pulp and sauté for another 3 minutes. Turn off the heat and allow it to cool.
4. Now grind the dry roasted items and the sautéed items along with salt and coconut into a fine paste.
This version of mint chutney tastes awesome with rice than the idli and dosas.
* Half a cup of coriander leaves can also be added along with mint leaves.
* Coconut is optional.
* You can also omit the dry roasted items. But this version will be good only with idli and dosa.
* Store it in an air tight container in the fridge and it will last up to 5 days.