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Mint Chutney/Pudina Chutney No Coconut Version


I like to try different chutney varieties to accompany idly and dosa.Most of our week day dinner would be either idly or dosa.Also I make two varieties of chutney, as myself and hubby prefers a bit spicy chutney and for kids milder one.
As I had lot of homegrown mint leaves I tried this version of chutney to accompany dosa for our dinner.This chutney doesn't need coconut and it stays for 3-4 days in refrigerator.This chutney recipe, I noted down from a friend of mine who makes excellent chutney with veggies and greens.Off to the recipe......




                                                             
                                                            
                                                                               Mint Chutney/Pudina Chutney

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes
   Serves 4(generously)


  Ingredients




  
Ingredient
Quantity
Mint leaves/pudina
2-2.5 cups(tightly packed)
Onion( finely chopped)
1( medium size)
Green chilly/pachamilagai
3-4
Tomato (finely chopped)
1 (small size)
Turmeric powder/manjal podi
 a pinch
Red chilly/varamilagai
1-2
Tamarind/puli
a small gooseberry size
Salt
1 tsp or to taste
Coriander leaves(optional)
1/2 cup(tightly packed)
Oil
2 -3 tsp

 For Tempering


Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Urad dhal/u;utham paruppu
1/2 tsp
Asafoetida/perungayam
a pinch
Curry leaves/karivepillai
few leaves
  
   Method 
  • Heat around 2 tsp of oil in a pan,to this add the green chilly,red chilly and onion.Saute it till the onion becomes transparent.Add in the chopped tomato and cook it till the tomato becomes mushy.At this stage add the mint and coriander leaves,saute it till the leaves change its color.Add in the tamarind,turmeric powder and salt,mix it well and put off the flame.Let it cool down.
  •  After cooling grind it to a paste with water as needed.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.
  •  Serve it  with idly or dosa.



  • The amount red chilly and green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
  • Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.

Enjoy................

 This recipe is off  to Cook Book Challenge for July,Week#3.




Sumber http://www.naliniscooking.com
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