Pudina Chutney (Mint Chutney)

Serves 1
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Directions

  1. 1Take fresh mint leaves from the field.
  2. 2Take fresh mint leaves from the field.
  3. 3Take fresh mint leaves from the field.
  4. 4Wash the mint leaves thoroughly.
  5. 5Wash the mint leaves thoroughly.
  6. 6Wash the mint leaves thoroughly.
  7. 7Place a pot (matka) on the heat for frying.
  8. 8Place a pot (matka) on the heat for frying.
  9. 9Place a pot (matka) on the heat for frying.
  10. 10Add oil to the pot.
  11. 11Add oil to the pot.
  12. 12Add oil to the pot.
  13. 13Add peanuts and fry them until golden.
  14. 14Add peanuts and fry them until golden.
  15. 15Add peanuts and fry them until golden.
  16. 16Add garlic, coriander, and cumin to the pot and fry them well.
  17. 17Add garlic, coriander, and cumin to the pot and fry them well.
  18. 18Add garlic, coriander, and cumin to the pot and fry them well.
  19. 19Break green chilies and add them to the pot.
  20. 20Break green chilies and add them to the pot.
  21. 21Break green chilies and add them to the pot.
  22. 22Cut tomatoes and add them to the pot.
  23. 23Cut tomatoes and add them to the pot.
  24. 24Cut tomatoes and add them to the pot.
  25. 25Add a little salt and mix everything well.
  26. 26Add a little salt and mix everything well.
  27. 27Add a little salt and mix everything well.
  28. 28Chop the mint leaves.
  29. 29Chop the mint leaves.
  30. 30Chop the mint leaves.
  31. 31Add the chopped mint leaves to the pot with the cooked tomatoes.
  32. 32Add the chopped mint leaves to the pot with the cooked tomatoes.
  33. 33Add the chopped mint leaves to the pot with the cooked tomatoes.
  34. 34Add a little turmeric powder.
  35. 35Add a little turmeric powder.
  36. 36Add a little turmeric powder.
  37. 37Add a little tamarind.
  38. 38Add a little tamarind.
  39. 39Add a little tamarind.
  40. 40Cook everything together until well combined.
  41. 41Cook everything together until well combined.
  42. 42Cook everything together until well combined.
  43. 43Once cooked and fried, transfer the mixture and grind it well to a chutney consistency.
  44. 44Once cooked and fried, transfer the mixture and grind it well to a chutney consistency.
  45. 45Once cooked and fried, transfer the mixture and grind it well to a chutney consistency.
  46. 46Prepare for tempering by placing a small kadai on heat.
  47. 47Prepare for tempering by placing a small kadai on heat.
  48. 48Prepare for tempering by placing a small kadai on heat.
  49. 49Add oil to the kadai and let it heat up.
  50. 50Add oil to the kadai and let it heat up.
  51. 51Add oil to the kadai and let it heat up.
  52. 52Add cumin, mustard seeds, and dal and fry them well.
  53. 53Add cumin, mustard seeds, and dal and fry them well.
  54. 54Add cumin, mustard seeds, and dal and fry them well.
  55. 55Add curry leaves to the tempering.
  56. 56Add curry leaves to the tempering.
  57. 57Add curry leaves to the tempering.
  58. 58Pour the prepared tempering directly over the chutney.
  59. 59Pour the prepared tempering directly over the chutney.
  60. 60Pour the prepared tempering directly over the chutney.
  61. 61Mix the chutney well and serve it with hot rice or roti.
  62. 62Mix the chutney well and serve it with hot rice or roti.
  63. 63Mix the chutney well and serve it with hot rice or roti.

Ingredients

  • Mint (Pudina)
  • Mint (Pudina)
  • Mint (Pudina)
  • Oil
  • Oil
  • Oil
  • Peanuts (Moongfali)
  • Peanuts (Moongfali)
  • Peanuts (Moongfali)
  • Garlic
  • Garlic
  • Garlic
  • Coriander
  • Coriander
  • Coriander
  • Cumin (Jeera)
  • Cumin (Jeera)
  • Cumin (Jeera)
  • Green chilies
  • Green chilies
  • Green chilies
  • Tomatoes
  • Tomatoes
  • Tomatoes
  • Salt
  • Salt
  • Salt
  • Turmeric powder
  • Turmeric powder
  • Turmeric powder
  • Tamarind (Imli)
  • Tamarind (Imli)
  • Tamarind (Imli)
  • Mustard seeds (Sarso)
  • Mustard seeds (Sarso)
  • Mustard seeds (Sarso)
  • Dal
  • Dal
  • Dal
  • Curry leaves
  • Curry leaves
  • Curry leaves

Equipment

Pot (Matka)Small Kadai