Name: Pudina Pachadi / Mint Chutney
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Ingredients: 1 cup Mint / Pudina Leaves ((pressed)); 1 teaspoon Jeera / Whole Cumins Seeds; 2 teaspoon Salt ((as per taste)); 15 count Dry Red Chillies / Yendu Mirchi; 1 small lemon size Dry Tamarind / Pulp; 3 tablespoons Cooking Oil; ⅛ cup Hot Water ((for soaking)); 4 pods Garlic ((optional))

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins CookTime:10 mins Cuisine:Indian

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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).

Pudina Pachadi / Mint Chutney. extremely healthy south indian chutney recipe with just 5 basic ingredients.high in fiber,low calories for rice.

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. (info from internet).

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 / Pachchadi / Dip

Meal Platters collection⇒ Bhojanam / Thali / Meal Platter

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

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.***

***Saute / Fry them for a min, until they shrink. Switch off flame.***

Tips:

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 options: 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!! 🙂

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