Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:10 mins   Cuisine:Indian

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Table of Contents⇓     RecipeCard⇓

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). 

Table of Contents:

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1. How to serve ‘South Indian style Pudina Instant Pachadi / Mint Chutney’:
2. Health Benefits of  ‘Pudina Pachadi / Fresh Mint Chutney’:
3. Other recipes from my blog:
4. Step Wise Pics Procedure for ‘Pudina Pachadi / Andhra style Mint Chutney’:
5. Prep Work:
6. Cooking:
7. Tips & Storage:
8. Result:
9. Recipe Card & Print:

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How to serve ‘South Indian style Pudina Instant 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. 

Health Benefits of  ‘Pudina Pachadi / Fresh Mint Chutney’:

Mint has health benefits like: Aids in Digestion, Good for dental refreshment, great appetiser, treats nausea & headache, Reduces Depression & Fatigue, Skin Care, Prevents Memory Loss, Weight Loss.

Tamarind is high in anti inflammatory & anti oxidant properties, that protects against cancer. The tamarind puree helps in reducing body weight.

To conclude, this is a completely Vegan, Gluten free, High in Fibre, Low in calories recipe. Hence, this goes into my collection of Weight Loss Food / Low Carb Recipes

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Chutney recipes collection⇒ Chutney / Pachadi / Dip

Meal Platters collection⇒   Bhojanam / Thali / Meal Platter

Recipes with Green veggies / leaves⇒  50+ Recipes with GREENS

Related Posts with ‘MINT’:

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Ingredients:

• 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
• Hot Water – for soaking (half of ¼ cup)
• Garlic Pods – 4 (optional)

Special Ingredients:

• Dry Tamarind / Tamarind Pulp

Step Wise Pics Procedure for ‘Pudina Pachadi / Andhra style Mint Chutney’:

Prep Work:

Boil the water and soak the dry tamarind in it. Set it aside.

Cooking:

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.

Sauté / 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 Chutney grind into a coarse paste, ready to be served!! Done!!

Tips & Storage:

• Do not over sauté / 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 & oil too. I felt it unnecessary, so skipped.
• Storage: This Chutney, tastes good up to 3-4 days at room temperature and up to a month when stored in fridge.

Result:

• This 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!! 🙂

Recipe Card & Print:

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