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Pudhina Chuttney (Mint Chuttney)



Hey guys! Presenting you all with another variety of Coconut chuttney made with Mint. Mint leaves has a beautiful flavour and they are rich in nutrients and helps with digestion. This recipe I learnt it from the best Chef, my Father in law. The moment I tasted the chuttney, I just fell for the taste of it. It goes well with Idly, Dosa, Chappathi, Paniyaram and almost with all the Tiffin items. It's a very simple dish and it definitely gives you a hand with your busy mornings. Coconut chuttney's are life savers. Now let's go into the ingredients and recipe.

INGREDIENTS:

* Mint leaves- 1/2 cup

* Coconut- 1/2 cup

* Urad dhal- 1 tspn

* Channa dhal- 1 tspn

* Green chilli- 1

* Tamarind- a small gooseberry sized ball

* Mustard seeds- 1/2 tspn

* Jeera- 1/2 tspn

* Curry leaves- 5

* Salt- as needed

* Sugar- 1/4 tspn

* Coconut oil- 2 tbspns

  • PREPARATION TIME: 5 minutes
  • COOKING TIME: 5 minutes
  • SERVES: 2 

PROCEDURE:


* Heat 1 tspn oil in a pan. Once the oil is hot, add in Urad dhal, Channa dhal and fry it until they are golden brown.


* Now add green chilli and mint leaves and saute it for 2 to 3 mins. Once they are done turn off the flame and let it cool down for few minutes.


* Take a mixer jar, add coconut, tamarind, the mint mixture, enough salt with little water and grind it into a fine paste.

* Once done transfer chuttney to a bowl, wash of the mixer jar with half cup of water to rinse off the excess chuttney and add to it.


* In a pan heat 2 tbspns of coconut oil. Once the oil is hot, add mustard seeds and let it splutter. Then add jeera, curry leaves and add the tempering to the chuttney.


* Add 1/4 tspn of sugar and give it a nice mix. Adding sugar to coconut chuttney elevates the taste of it.


* Now the very flavourful and colourful mint chuttney is ready. Serve it with hot Idlies, Dosa's or any Tiffin of your choice and enjoy!!!

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