Pudina Chutney Recipe • Simple Sumptuous Cooking
Mint chutney, Pudina chutney method: 1. Wash the mint leaves and let it retain some water. Heat a pan with oil, season with the items given under 'To temper' table. Transfer to a serving bowl and in the same pan, add the washed mint leaves and sauté the leaves in medium flame until it just shrinks in volume. 2.
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Once the oil is hot, add mint leaves, ginger, and cilantro to the pan, and saute for 5-6 minutes. Remove the pan from the heat and let the mixture cool completely. Add the cooled mixture to a blender along with coconut, Bengal gram, yogurt, green chilies, tamarind paste, and salt. Add ½ cup water and blend until smooth.
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In a pan, add garlic, mint, and coriander leaves. In medium flame, cook for 2-3 minutes or until the herbs shrink to half their original size. Cool. Allow till it reaches room temperature, which makes it easy to handle when blending. Grind. Add serrano peppers, garlic, lemon juice, and salt in a blender. Add water.
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Add ginger. 5. Add the grated coconut. 6. Add mint leaves, mix everything well, turn off the flame and cool down the mixture. 7. Add them to the mixer jar, and add salt and tamarind grind into a smooth paste with a little water. 8. Temper with mustard seeds and curry leaves.
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2) Now add green chilies and saute for a minute. 3) Add mint leaves. 4) Cook for 2 minutes only. The leaves will start to wilt. Do not overcook otherwise mint will lose its flavor. Let it cool down slightly. 5) In a grinder jar, take grated coconut, add above cooked mint leaves, salt and tamarind paste.
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Remove this mixture with a slotted spoon draining the oil in the pan. Place the fried leaves and herbs mixture in a bowl. Let it cool down at room temperature. 6. In a chutney grinder or blender, add ½ cup grated coconut (fresh or frozen), 1 or 2 chopped green chilies and 1 tablespoon roasted chana dal. 7.
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Instructions. firstly, in a blender take 1 cup coconut. also, add 1 tbsp roasted peanuts and 1 tbsp putani for hotel style texture. additionally, add 2 petals onion, 2 green chilli, small piece tamarind and ½ tsp salt. blend to a smooth or coarse paste adding ½ cup water or as required. now prepare the tempering by heating 2 tsp oil.
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Instructions. Heat a kadai with 1/2 tsp oil. Add the dals and chillies and saute till the dals turn a light brown. Add the ginger next and saute for a min. Now, add the mint leaves and saute till they shrivel up.Let it cool. Blend the dals, coconut and mint leaves with the jaggery, tamarind and salt into a paste using little water.
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3. Add ½ cup chopped coconut, 2 to 3 green chilies, ½ inch ginger or 2 small garlic cloves, pudina, roasted dal, cumin and salt. You can also add a tsp of tamarind paste if you like the tang. 4. Blend them all together first for pudina chutney. 5.
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Instructions. Grate the coconut finely and add it to the mixer grinder along with mint leaves, green chilli, salt, and water and blend them for a smooth paste. Transfer the coconut chutney to a bowl. Heat a pan on medium heat, then add oil, mustard seeds, curry leaves, and red chillies.
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Add all the ingredients into the blender jar starting with the ice (or water), aromatics, and then the leaves for easy blending. Hit the smoothie setting on your blender. If needed, add more chilled water in increments of 1 tablespoon. Blend until the chutney reaches a smooth consistency.
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Use half and half of roasted chana dal and peanuts for an extra creamy and nutty chutney. Use 2 to 3 cloves of garlic for a different flavor. You can skip the tempering altogether and the chutney will still be as delicious. For quick FAQs and ingredient substitution, please read the blog post above the recipe card.
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Mint Chutney Storing Tips. Refrigeration is Key: Store mint chutney in an airtight container in the refrigerator to prolong its freshness and maintain its vibrant flavors. Use Clean Utensils: Always use dry and clean spoons when scooping out the mint chutney from the container to prevent moisture and contamination, which can reduce shelf life. Avoid Overexposure: Minimize the chutney's.
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The most basic coconut chutney for dosa recipe is made with coconut, green chilies, roasted chana dal, urad dal, ginger, and a few other ingredients like curry leaves, mustard seeds, etc. for the tempering.. like onion and tomato versions, or you can add mint leaves, curry leaves, beetroot, etc. to make it according to your style. The.
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Place all ingredients except water in the blender or food processor. Pulse until the herbs are broken down into small bits. Drizzle in half a cup of water through the feed tube and continue to process until a coarse paste forms. Add the remaining half cup water and continue to process or blend into a smooth paste.
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Method. In a mixer, add grated coconut, roasted gram, salt, tamarind. ginger, green chillies and roasted mint leaves. Grind everything together to a bit coarse paste. Add water as needed and transfer to a bowl. Next for seasoning, heat a pan with oil, mustard seeds, split blackgram lentils, asafoetida and curry leaves.
