Though mint leaves are loaded with abundant health benefits..many dislike the taste of chutneys made out of it. I would be the first and in that list. I can eat mint leaves added in any dishes but not chutney. But chutney is the only recipe which can be prepared in regular South Indian cooking.

Like opposite poles.. My hubby is a lover of pudhina (mint) where I slide towards coriander leaves. But when it comes for cooking preference anybody will surely prefer choice of hubby,by the same time two separate chutneys cant be made all the time and even I wanted to add in my diet the abundant health beneficial mint leaves.So this recipe was a good choice.

 
 
 
 
Health benefits of Mint leaves :
  • Calm down stomach cramps.
  • Helps to beat acidity and controls flatulence
  • Fights against acne and helps to promote skin glow
  • Helps in fighting against oral infections
  • Good releif source for cough and cold
  • Relieves morning sickness in pregnant
  • Relieves menstural cramps and pain
  • Boosts up immunity and control stress
Ingredients:
Pudhina/mint leaves –  1 cup (washed & cleaned)
Black urad dal –  3 tbsp
Channa dal -1 tsp
Pearl onion / Shallots – 6-7
Dry red chilli -3
Tamarind – Pea sized (optional)
Tomato – 1
Oil -1 tbsp
Crystal salt – 1/2 tsp
Method:
 1. Heat oil in pan/kadai, fry the channa dal, Black urad dal, Shallots, red chillies along with mint leaves until he leaves shrink.
 2. Now add the chopped tomato and cook until mushy.
 3. Grind adding salt, tamarind and required water.
Pudhina chutney
 
 
Note:
  • Adding tomato is purely optional as you are adding tomato. I added just to change the smell of pudhina.
  • This chutney goes well with dosa and its was really superb when mixed with white rice.
  • Do not cook/fry in low flame. This tend to burn the pudhina/Mint leaves and to loss its nutrients.
  • Try to use Black urad dal and crystal salt in preparing the recipe in concern with health benefit.
  • You can also replace balck with white urad dal.
PUDHINA TOMATO CHUTNEY
 
 
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