PUDINA CHUTNEY /MINT CHUTNEY Good day everyone, I am back with another chutney recipe . This recipe is made with mint /pudina and coriander leaves. You can store this recipe for 3-4 days in fridge . This recipe requires few ingredients and tastes good as accompaniment for bread,parathas,rice etc INGREDIENTS Pudina leaves-a handful Coriander leaves - a handful Tomato -2 big Garlic cloves -5-6 Green chillies -2-3 Dry Red chillies -2 Oil -2 tbsp Salt to taste Step by step instructions Clean and wash a bunch of pudina and coriander leaves. In a pan / kadai add 1 tbsp oil .Saute cloves,red chillies,coriander and pudina leaves and tomatoes one by one and keep aside. Once they cool take them in mixer jar. Add salt and grind to a fine paste. Heat 1 tbsp oil in same pan/ kadai.Add mustard seeds,a pinch of asofoetida (hing).Once the mustard seeds crackle add the grind paste and cook for 3-4 minutes. Pudina chutney/Mint chutney is ready.
Welcome to Sudha's VEG Kitchen !! My blog will contain tried and tasted vegetarian recipes from different parts of India that I try out in my kitchen for my family .There will be traditional South Indian fare,a dash of North Indian flavour. and some splutter of Eastern and Western part of Indian cuisine too.Happy cooking.