Fresh Mint Chutney

Fresh Mint Chutney


3 people made this

About this recipe: This is an Indian fresh chutney, which is best eaten with rice or dosas. Mint and lentils are pan-fried, then ground together into a coarse paste. You can also grind the mixture in a mortar and pestle if you don't have a food processor. Serve with dosas.


Makes: 16 

  • 1 teaspoon cooking oil
  • 40g fresh mint leaves
  • 2 teaspoons cooking oil
  • 6 dried red chillies or crushed chillies to taste
  • 1 tablespoon skinned split black lentils (urad dal)
  • 1 tablespoon coriander seeds
  • 1 teaspoon chana dal beans
  • 1 teaspoon mustard seeds
  • 1 teaspoon tamarind paste
  • salt to taste

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat 1 teaspoon oil in a pan over medium heat. Add the mint leaves and fry until slightly wilted, 3 to 5 minutes. Remove from heat and set aside.
  2. Heat 2 teaspoons oil in a frying pan. Add the red chillies, black lentils, coriander seeds, chana dal and mustard seed; cook in the hot oil until the lentils brown and the seeds start to splutter; remove from heat and allow to cool slightly. Grind the mixture into a coarse powder using a mortar and pestle; add the mint leaves, tamarind paste and salt; continue crushing until the mint is completely integrated.

Difficult ingredients

Skinned split black lentils and chana dal beans are available in most Indian/South Asian stores.

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