Recipe Cooked, Photographed and Written by Praveena
PrepTime:2 mins CookTime:10 mins Cuisine:Indian
Pudina Pachadi / Mint Chutney, is what I am extremely fond of these days. Oh! My…this is so delicious with steamed plain rice and a generous serving of ghee / butter on top. Yes, this is the only chutney / pachadi which can be compared to the Gongura Pachadi / Sorrel Leaves Chutney (Andhra style).
How to serve Pudina Pachadi / Mint Chutney
This, Pudina Pachadi / Mint Chutney, is not much suitable as a condiment for idli, dosa, etc.. Rather, goes well with rice, paratha, roti, curd rice.
This is a completely Vegan, Glutenfree, High in Fiber, Low in calories recipe. Hence, this goes into my collection of Weight Loss Food / Low Carb Recipes
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Chutney recipes collection here⇒ Chutney / Pachchadi / Dip
- Pudina-Carrot Rice / Mint-Carrot Rice
- Pudina Raita / Mint-Yogurt Dip
- Mint-Coconut Chutney / Pudina-Kobbari Pachchadi
- Mint / Pudina Leaves – 1 cup (pressed)
- Jeera / Cumins Seeds – 1 teaspoon
- Salt – as per taste / 2 teaspoons
- Dry Red Chillies / Yendu Mirchi – 15
- Dry Tamarind / Pulp – small lemon size ball
- Cooking Oil – 3 tablespoons
- Water – for soaking (half of ¼ cup)
- Garlic Pods – 4 (optional)
- Dry Tamarind / Tamarind Pulp
Step Wise Pics Procedure:
Boil the water and soak the dry tamarind in it. Set it aside.
Put a frying pan on stovetop under medium flame, add oil, heat it and fry the dry red chillies till they turn light brown. Set them aside.
Wash the mint /pudina leaves and add them to the same pan.
Saute / Fry them for a min, until they shrink. Switch off flame.
Take the mint leaves, Fried Red Chillies, Salt, Jeera / Cumin Seeds, Tamarind Pulp (along with water),
Garlic Pods (optional) into a mixer / spice blender.
Pudina Pachadi / Mint Chutney grind into a coarse paste, ready to be served!! Done!!
- Do not over sautee / fry the mint leaves, just be careful not to change their original green colour.
- Adjust the salt, spice and sour as per your taste.
- You can top up the chutney with additional tempering / tadka too. I felt it unnecessary, so skipped.
- This, Pudina Pachadi / Mint Chutney, tastes good upto 3-4 days at room temperature and upto a month when stored in fridge.
- This, Pudina Pachadi / Mint Chutney, turned out exceptionally tasty.
- It suited best with steamed hot rice and a generous serving of homemade ghee / butter. Even my 3 kids loved it that way!! 🙂
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