I have always thought that it’s much harder to get the vegetables and lentils to taste good compared to the meats. You can rub a piece of chicken with lime and salt and throw it on the grill. It will taste good and can be a meal in itself. Whereas with the vegetables, especially in India where vegetables and lentils are the main dishes in most homes, cooking vegetables is an elaborate process. It involves dozens of steps with numerous spices and herbs to turn raw vegetables like okra, eggplant, bitter gourd, pumpkin into delicious food. The dishes are further complemented by addition of pickles, chutneys, raita, salad and drinks like lassi which results in a multilayered cuisine with complex flavours.
Chutneys and pickles are important to Indian cuisine. While some chutneys like mango chutney last over a longer period, most of the chutneys like mint and coriander chutney are made fresh to go with the meals.
This recipe for making pudina (mint) chutney is made fresh just before serving the meal. It is easy to make and delicious with number of dishes especially lentils. I hope you will give it a try!
- 100 gram mint leaves pudina
- Handul fresh coriander leaves
- 1/4 inch fresh ginger peeled
- 1 green chillies
- 2-3 cloves garlic peeled
- 1.5 tsp pomegranate powder or 2 tsp tamarind (imli) chutney
- Salt according to taste
Wash the coriander and mint leaves in plenty of water to make sure that there is no dirt.
Mix all the ingredients and grind in a blender to a paste. Make sure not to grind it too fine and leave it a little coarse.
It's served best fresh with daals and sabhis but you can keep it in the fridge for 1-2 days.
Try to find the variety of mint with small leaves also called "desi pudina". The chutney made with desi pudina is sweet in taste.