Classic Tamil Nadu chutney made with fresh mint leaves. Essential accompaniment for idli, dosa and vada.
Ingredients
- 1 cup fresh mint leaves
- 2 tbsp roasted chana dal
- 2 green chillies
- 1/2 inch ginger
- Small piece tamarind
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 1 dried red chilli
- 1 sprig curry leaves
- Salt to taste
Method
Wash mint: Wash 2 cups fresh mint leaves thoroughly. Use only the leaves — discard woody stems.
Wash coriander: Wash 1 cup fresh coriander leaves and tender stems.
Dry roast chana dal: In a dry pan roast 2 tbsp chana dal on medium heat 3-4 minutes until golden. This adds body and a nutty flavour.
Blend base: Add mint leaves, coriander, roasted chana dal, 3 green chillies, 1-inch ginger, 2 garlic cloves, juice of half a lemon and salt to a blender.
Add water and blend: Add 2-3 tbsp water to help blending. Blend to a smooth, vibrant green paste.
Taste: Adjust chilli heat, lemon and salt. Mint chutney should be fresh, bright and sharp.
Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
Add aromatics: Add 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
Pour tempering: Pour tempering over the mint chutney. Stir gently.
Serve: Mint chutney should be vibrant green. Serve immediately — it loses colour when stored. Pairs with all South Indian breakfast dishes.