South Indian Cookbook

Mint Chutney

Mint chutney is one of the favorite dips for breads like chapatti, rotis, bonda, or papadum. It also goes very well with Samosa.

1 cup mint leaves
1 cup coriander leaves
1 tablespoon oil
3 small green chilies
1 1/2 tablespoons tamarind paste
1/2” piece finely chopped ginger
2/3 cup grated coconut
1/4 tsp sugar
salt to taste

Heat the oil in a frying pan or kadai and fry the green chilies, tamarind and ginger for 2 minutes. Remove the pan from the heat and add mint and coriander leaves and mix completely. Do not allow the mint to fry too much or it will have a bitter taste. Place the mixture together with coconut, salt and sugar in a food processor or grinder and mix until well blended.

To make the chutney milder or hotter adjust the amount of green chilies.

You should be able to find the ingredients locally, if you prefer, shop online for mint chutney.