The aroma of mint (Pudina) activates the salivary glands in our mouth as well as glands which secrete digestive enzymes, thereby facilitating digestion. This is the reason mint is extensively used in the culinary arts.

Chutney’s are staple food in Southern India. A variety of combinations are made. Aromatic mint, flavorful cilantro combination makes tasty and healthy chutney loaded with iron, vitamins and anti oxidants. Traditionally, chutneys are eaten with rice and ghee poured on top. Chutneys also go with snacks as sakinalu, janthikalu or karappusa.

Mint is a great appetizer or cleanser, and it promotes digestion. It also soothes stomachs in cases of indigestion or inflammation. When you feel sick to your stomach, drinking a cup of mint tea can give you relief. While traveling long distances via plane or boat, the menthol oil derived from mint can be very soothing for nausea and related motion sickness.

You need mint, cilantro, coriander seeds, sesame seeds, tamarind etc

Mint, cilantro chutney

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Combination of tangy, sourness in tamarind, salt, jaggery sweetness and chillies neutralizes bitterness in mint making mint chutney a crowd pleasing dish.

Author: Ujwala Chintala

Recipe type: Chutney

Cuisine: Indian

Serves: 4

Ingredients

• 2 cups - mint (Pudina)
• 2 cups - cilantro (fresh coriander)
• 1 tbsp - coriander seeds
• ⅛th tsp - methi seeds (fenugreek) - optional
• 8 red or green chillies (Different types of chillies have different heat. Use accordingly)
• 2 tbsp - sesame seeds (nuvvulu)
• 1 tbsp - tamarind
• ¼th tsp grated jaggery or brown sugar
• 3-5 garlic pods - optional
• ¼ tsp - cumin
• ⅛th tsp - black mustard seeds
• ¼ tsp - urad dal
• 6-8 curry leaves
• ⅛th tsp - turmeric powder
• 1 tbsp - Oil (Preferably coconut)
• Salt

Instructions

1. Soak tamarind.
2. Roast sesame, coriander and methi seeds. If using red chillies, roast them separately. Keep aside to cool down.
3. Wash mint, remove stems. Cut leaves. Wash cilantro and cut. I didn't remove stems for cilantro. Cilantro stems are soft and cooks well.
4. In a pan, add 1 tbsp oil, heat to medium.
5. Add mint, cilantro, garlic and green chillies. Stir occasionally. Add salt after 2 minutes. Fry for 10 minutes or till soft.
6. Squeeze tamarind juice in a bowl. Discard pulp and seeds.
7. In a blender grind dry ingredients (Sesame, coriander, chillies and methi seeds) first. When they are done, add fried mint, cilantro, tamarind juice and jaggery. Grind till paste. You don't need water. Turn off blender and stir to grind all sides. If mixture is too thick, add little by little water. Reuse remaining tamarind water. Add to a bowl.
8. In a small pot, add 1 tbsp oil. Heat to medium.
9. Add mustard seeds, when they splutter, add cumin.
10. Add urad dal, fry for 1 minute till they are golden brown.
11. Add curry leaves. When leaves stop spluttering, add turmeric powder.
12. Add this hot oil tampering to ground mint mixture. Mix well.
13. Serve with quinoa or brown rice and ghee.

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