PUDINA (MINT) CHUTNEY – SOUTH INDIAN STYLE

South Indian Pudina (Mint) Coconut Chutney

This quick and delicious South Indian-style Pudina (Mint) Coconut Chutney is the perfect accompaniment for idlis, dosas, uttapam, or vadas. Fresh mint, coconut, and aromatic tempering give this chutney its authentic flavor.

Ingredients

• 1 tsp urad dal
• 2 tsp chana dal
• 3–4 green chillies
• 2–3 pieces ginger
• ¼ cup shallots or small onion
• Pinch of hing (asafoetida)
• 1 tsp tamarind paste or a small ball of tamarind
• ½ cup mint leaves
• 2 tbsp fresh grated coconut
• Salt to taste
• 1 tbsp oil

Instructions

1. Heat oil in a pan.
2. Add urad dal and chana dal.
3. Cook over medium heat for 2–3 minutes until the dals change color slightly.
4. Add green chillies and hing.
5. Fry for 1 minute.
6. Add ginger and shallots and sauté for 2–3 minutes.
7. Add tamarind and mint leaves.
8. Sauté for 1–2 minutes.
9. Add the fresh grated coconut and cook for another 1–2 minutes without browning the coconut.
10. Add salt to taste.
11. Switch off the flame and allow the mixture to cool completely.
12. Grind into a smooth paste, adding a little water as required.
13. Your South Indian Pudina Coconut Chutney is ready.

Tempering (Baghar)

• 1 tsp oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 1–2 dry red chillies

1. Heat the oil.
2. Add mustard seeds and allow them to crackle.
3. Add urad dal.
4. Add the dry red chillies.
5. Pour the hot tempering over the prepared pudina chutney.

Serve with hot idlis, dosas, uttapam, or vadas. Enjoy!