Archive for December 19th, 2007

Pudina(Mint) – Coriander Chutney

Mint has dark green leaves with a very pleasant flavor. Because of its pleasant flavor it is used in Tea, right?

Mint is used in preparing many Indian dishes. I mainly use mint for mint-coriander chutney, mint pulav, ambode with mint leaves. So, during last weeks shopping I brought a bunch of mint leaves from the store. I prepared mint-coriander chutney one day, and mint pulav the next day. The recipe for mint pulav will be coming soon.

There are many ways you can do mint chutney. This is kind of different, but really tastes good.


  1. 10 Mint stems, washed and leaves separated
  2. 1/4 cup cilantro, washed and cleaned
  3. 2 inch grated ginger
  4. 1/2 cup freshly grated coconut
  5. 6-7 green chillies
  6. 1/2 cup Dhalia or Hurgadale or putani
  7. 1 tsp lemon or 1 tsp tamarind juice
  8. Salt to taste
  9. 1 tsp Oil, mustard seeds, pinch of hing (for seasoning)


Grind all the ingredients from 1-8 listed above in a mixer. Take a small dish, heat the oil, add mustard seeds, hing. Add this to the ground chutney and mix well. Serve with chapathi or dosa or idli.

Mint Coriander Chutney

You can find the recipe for Mint Ambode here:

  1. Mint Ambode Recipe
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