Pudina thogayal / Mint thogayal (Mint chutney)

Mint has a very distinct flavour compared to coriander leaves or cilantro, which is a staple herb in every Indian kitchen.
In the part of the world were we live, we don’t get mint that commonly in the market as we find the other herbs. So we tend to use it rarely and only when its an unavoidable ingredient .like say for Biriyani. I would say mint flavour is the heart of a tasty chicken biriyani…
But luckily, the place we stayed earlier, we had a abundant mint supply in the backyard itself. After months long of dead winter, one fine day i would wake up to see this surprising new sprigs of mint. The first time I saw it, i was totally taken aback.really, how did it survive this severe winter and snow. I used to have a lot of them that I could share a bunch every now and then with my friends too.Our house used to smell heavenly when we cut a fresh bunch of them.

Because of limited availability, my options with mint were also limited, say in biriyani and this mint chutney occasionally.
Now since I had this surplus mint supply, went out looking for more ways to use it.
And found a delicious thogayal (chutney like paste) at rakskitchen. My mom had made it a couple of times earlier and I had liked it then. So thought of giving it a try. And it is good. I like the tang of this thogayal. It refreshes you :)
Easy to put together, a very few ingredients too
Goes well with Idli, dosa, also as a condiment with rice.
Can be used to dress up a plain old cracker or a toast too, more like a spread.

Pudina thogayal / Mint thogayal (Mint chutney)

Nikki
Published 10/23/2014
Adapted from here

Ingredients

  • Mint leaves: I cup (tightly packed)
  • Whole red chillies: 10-12 nos
  • Urad daal: 2 tbsp
  • Grated coconut: 2 tbsp
  • Tamarind: a small piece (in size of a gooseberry)/ 1/2 tsp, if using paste
  • Jaggery: 1 tsp
  • Salt: 1 1/2 tsp

Instructions

  1. Place a nonstick pan on medium heat and dry roast whole chillies and urad daal until it turns golden brown.
  2. Add the mint leaves and tamarind and cook for a minute, until the leaves wilt and reduce in volume.
  3. Let the mixture cool down, once cooled, grind it into a smooth paste along with grated coconut, jaggery and salt.

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