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Sify Home > Food > Vegrecipes > Category > Chutneys sauces jam and pickles > Chutneys and sauces > Mint (Dry Chutney)
Mint (Dry Chutney)
Method
- Heat oil and roast urad dal to a golden brown.
- Add chilli and roast for another minute.
- Toss the mint leaves in a pan, for a minute separately.
- Dry grind the dal, chillies hing powder, tamarind and salt.
- Add the mint leaves. Grind Store in an airtight container.
- Preserve for 10 to 15 days.
Ingredients:
bunch - mint leaves (no stalk), dried under the fan
1 ball - lime sized tamarind
5 to 6 - red chillies
1/2 tsp - hing powder
small piece - jaggery (optional)
2 tbsp - urad dal
salt to taste
1 tsp - oil
bunch - mint leaves (no stalk), dried under the fan
1 ball - lime sized tamarind
5 to 6 - red chillies
1/2 tsp - hing powder
small piece - jaggery (optional)
2 tbsp - urad dal
salt to taste
1 tsp - oil
RECIPES BY ANITA RAHEJA
