Pudina Chutney

How long it takes: 15 minutes

Number of servings: 5-6

Pudina in Kannada is called mint in English. It has an aroma which is sometimes not tolerated by one and all. It is a creeper that grows well in the kitchen garden  and does not need fussy care. It has immense use in kitchens across cultures all over the world and we use it in our daily life in a few salads, pulav and also especially as chutneys in the preparation of sandwiches, chaats and other snacks. These days, people use it as an ingredient in mixtures, chakli too. I have already put up Mint Rice and would like to put up this Pudina chutney which is a good combo for Sabudana Vada. Here it is:

What you need to have:

1. Dry roasted bengalgram dal – 1 cup

2. Mint leaves – 1/2 cup

3. Cilantro – 1/4 cup

4. Bilimbi or Tamarind  – As per taste

5. Green chilly – 3-4

6. Salt – To taste

           

Ingredients of Pudina chutney

What you do with what you have:

1. Wash and chop both mint and cilantro/coriander leaves and keep it aside.

2. Clean roast bengalgram dal, and chop off the stem of bilimbi as well.

3. Grind chopped cilantro, pudina, green chilly, roasted bengalgram dal, bilimbi, salt and a pinch of sugar in the mixer adding water in steps to a required medium coarse consistency.

4. Transfer it to a serving bowl. Ready to serve pudina chutney is as shown in the image below.

                                                                                                                Ready-to-serve Pudina Chutney

5. Enjoy with Sabudana vada. Yummmmmmmmmmmmmmm

Ready to serve Pudina chutney with Sabudana vada

How long it takes: 15 minutes

Number of servings: 5-6

Good to remember:

1. Quantity of both cilantro and pudina depends upon one’s palate, so also green chilly.

2.The consistency of chutney should be always medium coarse, to avoid it from being tasteless.

3. Can store in the refrigerator for 4-5 days and used as a spread in sandwiches or as dips for other snacks.