Tired of eating regular chutnies. Here is a unique Tangy Pudina Chutney. You have eaten regular pudina chutney in which tasted minty. But this chutney recipe balances all flavours without loosing the main flavour of mint. It tastes heavenly with hot rice and ghee. You can make this in one go when you are bored of eati6daals or curries.So, let’s start making this Tasty and Tangy Pudina Chutney.
Ingredients:
Pudina-1big bunch(2½fists approx)
Peanuts-¼cup
Sesame seeds -3Tbsp
Oil-4Tbsp(1for frying 3 for tempering)
Fenugreek seeds -1tsp
Cumin seeds-2tsp
Green chillies-7-8 or as per you taste
Tamarind-1lemon size
Tomatoes-2medium
FOR TEMPERING :
Garlic cloves-5-6
Curry leaves -2strands
cumin seeds-2tsp
Mustard seeds-2tsp
Dry Red chillies -2
Salt-a/c taste
METHOD:
1. Dry roast peanuts and sesame seeds seperately. Set aside.
2. Heat 1Tbsp oil to the same wok add Fenugreek seeds and cumin seeds fry for a sec.
3. Add green chillies, fry for 1 minute.
4. Add washed mint leaves and fry till it shrinks and changes its colour.
5. Now add chopped tomatoes and tamarind fry till tomatoes gets mushy.
6. Turn off the stove and cool it completely.
7. In a mixer grinder first add peanuts and sesame seeds, give 2-3 pulses.
8. Now add the cooled pudina mixture and salt as per taste. Grind it to a paste. Take out in a serving bowl.
9. For tempering add remaining 3 Tbsp oil, add cumin and mustard seeds, crackle them , add garlic cloves fry them till color changes, add dry Red chillies and curry leaves. Fry for a minute.
10. Add this tempering to pudina chutney in a serving bowl. Mix well and adjust the salt if needed. Serve Hot and ENJOY!!!
TIPS:
. Serves 4-5.
. Goes well with steamed rice and ghee or Phulka
. You can add onion chunks to the chutney for extra crunchiness.
. Be careful while frying green chillies it may explode. So, always make into pieces while frying them.
