I hate mint or perhaps the overwhelming smell it has. I don't mind a little of it though. But it's never been a part of any of our dishes back home. But recently at my aunt's convent she told me she had lot of mint growing around so I could take them home. I like the idea of using them for decorating drinks or even dropping a leaf in my drinking water. But cooking with it never occured to me. But plucking anything from a garden excites me and I had never seen mint leaves in a garden before ( I am no exception some of you out there would be too ) so I ended up plucking many. My aunt gave me her recipe of a mint chutney very different from the one I ate which looked green in colour. So here's a recipe from Sr Monica's kitchen made by me and tasted by Manali my friend.
Ingredients for Mint chutney
Mint leaves- 5-8 sprigs
Toor dal- 1/2 cup
Grated coconut- 1/2 cup
Ginger- a small piece
Garlic- 4-6 flakes
Onion - 1 chopped
Dry chillies- 2
Curry leaves- 2 sprigs
Tomatoes- 2 chopped
Tamarind- 10 ml
Salt
Directions
In a pan heat oil and fry all the ingredients except salt and tamarind, till half cooked and then transfer to a bowl. Now add salt and tamarind. I felt the smell of mint overwhelming and decided to use a full coconut next time so if you are like me in preference for mint leaves add more coconut. This chutney tastes well with neer dosa that's how I had it but it should go well with rice and rotis too.
Labels: Chutneys
