Just to share with you....

Mint chutney called as green chutney is very cooling in the summer and usually eaten with samosas and other fried snacks. It's really easy to make and will keep in the fridge for around 5 days if covered with clingfilm or in an airtight container.In my house we used to grow fresh mint and coriander .Not much space is needed for it.

You can use mint as pot plants with other balcony herbs. This is a good herb for keeping ants away from doors and combating mice and fleas. Keep mint leaves near food, beds and wardrobes. Throw a few in the doghouse, and even rub the dog with them.


1. Mint leaves - a bunch

2. green chillies - 4

3. tamrind paste - 1/2 tsp

4. grated cocount - 2tsp

5. channa dal -1 tsp

6. urudal - 1 tsp

7. salt as per taste

8. oil -1 tsp


1.Wash and clean the mint leaves, then pluck it from its soft stem.

2. Pour oil in pan and heat.

3. Fry channa dal and urudal till it becomes goldenbrown.

4. Add mint leaves to it and fry well

5. Before switching off add coconut and tamarind paste

6. Grind it till chutney turns smooth.


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