Mint (Dry Chutney)

Recipe by
Total Time:
15-30 minutes
Serves:25 pieces
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Blend Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • bunch mint leaves (no stalk), dried under the fan
  • 1 ball lime sized tamarind
  • 5 to 6 red chillies
  • 1/2 tsp - hing powder
  • small piece jaggery (optional)
  • 2 tbsp - urad dal
  • salt to taste
  • 1 tsp - oil

How to Make Mint (Dry Chutney)

  • Heat oil and roast urad dal to a golden brown.
  • Add chilli and roast for another minute.
  • Toss the mint leaves in a pan, for a minute separately.
  • Dry grind the dal, chillies hing powder, tamarind and salt.
  • Add the mint leaves. Grind Store in an airtight container.
  • Preserve for 10 to 15 days.

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