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Sweet Mint Chutney

4 May

Pudina Pachadi.

This is another version of mint chutney generally accompanied with idly, dosa etc. Mint leaves are fried in oil along with some spices. All the ingredients are ground into fine paste adding tamarind extract and jaggery. This chutney stays for around a week if refrigerated.
Makes: around 1 Cup of Sweet Mint Chutney.


Mint Leaves 2 Cups Packed
Urad Dal 1 tsp
Sesame Seeds 1 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Dried Red Chiles 3 – 4
Tamarind 1 inch sized Ball
Jaggery 1 tbsp (grated)
Salt to taste
Oil 1 tbsp

Method of preparation:

Remove mint leaves from hard stems and wash under water thoroughly.
Roughly tear the mint leaves.
Soak tamarind in few tablespoons of warm water for sometime and extract all the juice.

Heat oil in a pan, add urad dal, broken red chiles, coriander seeds and cumin seeds.
Fry till they are aromatic or change light brown in color and remove onto a bowl.
Then add the mint leaves, sesame seeds and salt in remaining oil.
Fry till mint wilts and changes color and remove from heat.

Grind all the ingredients into fine paste adding tamarind extract and jaggery.
Add water if necessary while grinding the mint chutney.
Serve sweet mint chutney with idly, dosa etc…
Notes: Make sure to adjust red chillies according to your preference.

Suggestions: If the chutney is spicy, add more tamarind extract or jaggery to cut down the spice. Grind the spices first into fine powder before adding the mint leaves if possible.
Variations: Mint Chutney with Dals, Mint Mango Chutney, Coriander Mint chutney and Mint Coconut Chutney.
Other Names: Sweet Mint Chutney, Pudina Pachadi, Pudina Chutney, Mint Leaves Chutney.