Mint Chutney Recipe | Mint Chutney without Coconut, South Indian Style | Pudina Chutney | Mint Chutney Recipe | Chutney for Idli & Dosa

Mint Chutney Recipe | Mint Chutney without Coconut | Pudina Chutney Recipe| Pudina Thuvyal | How to make mint chutney without coconut | Pudina Chutney without Coconut

Mint Chutney is an easy and healthy side dish that goes well with Dosa, Idli, Uthappam, Paniyaram, Appam etc... There are so many versions of this. It can be prepared with coconut or without coconut. But today i m going to share Tamilnadu style version of this chutney. For this chutney they add coconut...but i am not going to add coconut for this recipe.

You can store this chutney for up to a week in the refrigerator. Adjust chillies and tamarind according to your taste. This is our regular chutney for breakfast that goes well with dosa and Idli.

Here's the recipe. Scroll down for the Video Recipe
Preparation Time : 5 Minutes
Cooking Time : 2 Minutes
Serves : 2

Ingredients :

• 1 bunch of Mint leaves
• 1 tbsp Oil
• 1 tbsp Chana Dal/ Bengal Gram
• 1 tbspUrad Dal/ Black Gram
• 5 to 7 Dry Red Chillies
• 4 Garlic cloves
• Little Tamarind
• Salt to taste

For Tempering

• 1 tsp Oil
• 1 tsp Mustard seeds

Method : 

• Pluck the leaves and discard the stem. Wash the leaves with water and keep aside.

• Heat 1 tbsp of oil in a frying pan, when hot add chana dal, urad dal.

• Next add the dry red chillies and garlic and fry till the dal turns light golden brown in colour. Do not burn the dal.

• Add the washed mint leaves, tamarind and salt to it and fry.

• Saute till the water evaporates, say for about 2 minutes.

• Allow it to cool and transfer the mixture to a blender or a mixie jar.

• Add required amount of water and grind to a smooth paste.

• Transfer the chutney to a serving bowl.

• In the same frying pan, heat 1 tsp of oil, when hot add mustard seeds and allow it to splutter.

• Add this tempering to the chutney and mix well.

• Serve with idli , dosa etc...