Pudina chutney recipe |Ginger flavoured mint chutney – Mintchutney -Easy to make chutney recipe using mint leaves. Mint ginger chutney recipe with full video and step-by-step pictorial instructions.
We South Indians make different varieties of chutney to pair with Idli | dosa. This chutney recipe I recently learned from my friend. I have posted 2 varieties of Mint chutney in Jeyashris kitchen. We make chutneys with coconut or sometimes without coconut too. With lots of fresh mint leaves in hand during this winter season, I wanted to give it a try.
The chutney tasted so yum and we relished it with dosa. If you want to learn how to make crispy dosa, please click on the link.
Also check out other interesting chutney recipes
Pudina chutney recipe
Mint ginger chutney
Ingredients
- 2 cup mint leaves tightly packed
- 1 tbsp chana dal
- 3 green chilis
- 10 small onion
- 1 small tomato
- 1 piece ginger
- 2 tbsp grated coconut
- Salt as needed
- 3 tsp oil+ 1 tsp for tempering
- ½ tsp mustard seeds
- ½ tsp urad dal
Instructions
- In a pan add 3 tsp oil and add the chana dal and roughly chopped green chili.
- Saute this till the dal turns golden brown colour.
- Take it out from the pan.
- In the pan add the onion and ginger.
- I used small onion, you can use 1 big onion too.
- Saute the onions and once it is half done, add the tomato.
- Cook till it becomes mushy.
- Add the mint leaves and saute for 2 minutes.
- Take out and add 2 tbsp fresh coconut and salt.
- Cool and grind into a fine paste.
- Temper mustard seeds and urad dal in 1 tsp oil.
- Add this to the chutney and mix well.
- Serve with Idli, dosa, or upma.
Video
Notes
- In a pan add 3 tsp oil and add the chana dal and roughly chopped green chili.
- Saute this till the dal turns golden brown colour.
- Take it out from the pan.
- In the pan add the onion and ginger.
- I used small onion, you can use 1 big onion too.
- Saute the onions and once it is half done, add the tomato.
- Cook till it becomes mushy.
- Add the mint leaves and saute for 2 minutes.
- Take out and add 2 tbsp fresh coconut and salt.
- Cool and grind into a fine paste.
- Temper mustard seeds and urad dal in 1 tsp oil.
- Add this to the chutney and mix well.
- Serve with Idli, dosa or upma.
- You can skip the tempering and use this chutney as a spread on bread too.
- Few cloves of garlic can be added along with onions.
- Mint ginger chutney pairs well with chapati too.
