Mint Chutney

Category: Delicious Chutneys
Description:A nice mint and dhal chutney that can be eaten with rice
Preparation Time: 15 mins

1 cup fresh mint leaves (works best with fresh mint leaves)
Uradh Dhal 3 tablespoons
3 green Chilies
Red Chilies – 4
Asafoetida – 1 small piece or 1/2 teaspoon
Mustard Seeds – 1/4 teaspoon
Tamarind paste/puree – 1 tablespoon
Cooking Oil – 2 tablespoons
Fresh grated coconut – 2 tablespoons
Salt to taste


  1. Wash the mint leaves thoroughly.
  2. Heat oil in the pan and add the Asafoetida and when it becomes almost black add the mustard seeds, when it crackles add the Uradh dhal, and the red chilies.
  3. When the dhal turns golden brown switch of the heat and transfer it onto a plate.
  4. In the hot pan toss the mint leaves and saute for for a quick 5 seconds making sure it retains the green color.
  5. When it is cool add the mint leaves, the dhal mixture,tamarind,coconut and salt and grind to a coarse consistency..
  6. It is best eaten with hot rice and a little dollop of ghee.

Other Variations:
The mint leaves above can be substituted with coriander leaves, tender cabbage, ridge gourd, and roasted eggplant.