Super flavorful and delicious Hotel Style Pudina Chutney recipe with detailed step by step pictures. Simple roasted mint chutney recipe goes well as a side dish with any South Indian breakfast!
In a pan heat 2 teaspoon oil and add ½ teaspoon cumin seeds, 1 tablespoon urad dal, 1 tablespoon chana dal and 1 dry red chilli. Roast until the dals are golden brown.
Add 2-3 green chillies, few fresh curry leaves, 6 garlic cloves and 2” ginger piece.
Next add 10 shallots and roast until they are transparent.
Add 1 cup packed fresh mint leaves and ¼ cup fresh coriander leaves.
As they start to wilt, add ⅓ cup fresh coconut and remove from heat.
Once the mixture is cooled down, add it to the blender with salt as needed and 1 teaspoon tamarind extract.
Grind into a not so smooth chutney, add water as needed. Remove onto a bowl.
Meanwhile heat a small pan with 1 teaspoon oil. Add ½ teaspoon mustard seeds, ¼ cumin seeds. As mustard & cumin seeds splutter, add fresh curry leaves and remove from heat. Add it on top of the chutney. Mix well.
Serve immediately with any South Indian breakfast. I served it with Oats Paniyaram.
Notes
Adjust the number of green chillies & red chillies depending on the spice preference.
Instead of tamarind, roasted tomato can also be added to the chutney.