Pudina or mint chutney is a classic two-minute side that can add a surprising punch when had with dosa, idli or in a sandwich. Here is how I went about it, with the wife watching from some distance.
Ingredients
A bundle of fresh Mint leaves (pudina). Those who have shopped for vegetables in the neighbourhood will know how much is a bundle of mint leaves.
Half a bundle of fresh Coriander leaves (dhania patha)
Tamarind (golf ball sized) (imli)
One green chilli (depends on its potency and your threshold)
Typically 4 garlic cloves (depends on its potency and your threshold)
Salt to taste
hing (asafoetida) to taste (optional)
Ground fresh coconut (optional)
Process
Wash the mint and coriander leaves thoroughly in a colander. Snip off the stems of the mint and keep just the leaves.
Wet the tamarind ball to soften it a bit.
De-skin the garlic cloves. The number of garlic cloves depends on their potency and your preference. Have seen some small cloves that are extremely potent and large ones that are not. So, nibble one to check.
Dry grind the tamarind, garlic cloves and green chilli into a fine paste. Use low speed on the grinder.
Add the mint and coriander leaves, salt (hing and coconut if your prefer) and give it a few spins in the grinder.
If salt is insufficient, add a bit and give it a whip.
The pudina chutney is ready.
The mint adds a subtle bitterness, coriander adds the green fresh taste, salt, hing, and chilli the spice, and garlic that punch.
Enjoy.
Trick & Twist
Don’t use the high speed in the grinder and paste it beyond recognition. The old method of using a stone grinder ensured that the paste was of a coarse texture. Feels good when you are eating it in a sandwich or as a side.
The coriander bundles, especially during monsoon, tend to carry some soil and other weedy leaves. Clean thoroughly.
Adding small coconut chunks, rather than fine powder, adds an extra something.
If plating matters to you, you can serve the chutney in a right sized ceramic and top it with a pair of fresh mint leaves. I personally prefer glass as the color comes through nicely all around.
A mallu friend found this went great with a fish fry too. Read about that here.
