Pudina chutney | Mint Chutney – No onion no garlic added pudina chutney recipe, a perfect side dish for idli|dosa. Mint chutney recipe with full video and step-by-step pictures.
We all love adding mint | and coriander leaves to the chutney. We South Indians make different varieties of chutney for idli |dosa. I have posted another version of the mint coriander chutney recipe in Jeyashris kitchen. This is one very simple version without the addition of onion and garlic.
Though making Idli | dosa is an easy one for breakfast or dinner, making a side dish for idli/dosa is always a task for me, and most of the time I end up making Onion tomato chutney and coconut chutney( recipe coming soon) and sometimes will make Tiffin Sambar too. My daughter loves to try different varieties of chutney for idli | dosa and so I tried pudina chutney last week as I had a big bunch of mint leaves after my visit to the Indian market here. We had this pudina chutney with dosa and the recipe is quite simple and easy to make too.
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Mint chutney recipe
No onion no garlic pudina chutney recipe
- 1 tbsp oil
- 1 tbsp chana dal
- 5 red chili
- 1 tomato
- 1 cup loosely packed mint leaves
- 2 tbsp coconut
- Salt as needed
- 1/2 tsp mustard seeds
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In a pan add 3 tsp of oil and add 1 tbsp of chana dal and 5 red chilis.
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Add the red chili as per your preference.
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Saute till the dal turns golden brown.
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Now add the sliced tomato to this.
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Add salt.
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Cook till the tomatoes are mushy.
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Now add the mint leaves.
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Cook for a minute.
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Switch off the flame.
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Add 2 tbsp coconut.
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Allow this to cool completely.
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Grind this into a slightly coarse paste or a fine paste as per your choice.
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Add water to adjust the consistency.
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Temper mustard seeds in 1 tsp of oil and add it to the chutney.
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Mix well and serve with Idli, dosai or Pongal.
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This chutney pairs well with curd rice and veg biryani too.
1. You can add coriander leaves instead of mint leaves.
2. Always ensure that the channa dal is roasted very well, as after adding the rest of the ingredients it won’t get roasted.
3. Do not overcook or saute the mint leaves. It may give a bitter taste.
4. Mint chutney | pudina chutney stays good in the refrigerator for a day.
- In a pan add 3 tsp of oil and add 1 tbsp of chana dal and 5 red chilis.
- Add the red chili as per your preference.
- Saute till the dal turns golden brown.
- Now add the sliced tomato to this.
- Add salt.
- Cook till the tomatoes are mushy.
- Now add the mint leaves.
- Cook for a minute.
- Switch off the flame.
- Add 2 tbsp coconut.
- Allow this to cool completely.
- Grind this into a slightly coarse paste or a fine paste as per your choice.
- Add water to adjust the consistency.
- Temper mustard seeds in 1 tsp of oil and add it to the chutney.
- Mix well and serve with Idli, dosai, or Pongal.
- This chutney pairs well with curd rice and veg biryani too.
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