Mint Chutney:
We have a versatile verity of mint chutney recipes. This herb is used in a range of dishes from stuffing to fruit salads. Mint is an essential ingredient in many Indian and Middle Eastern cuisine and is popularly mixed with natural plain yoghurt to make a ‘raita’ or brewed with tea to make the famous Indian ‘Pudina Chai’. It is added to soups and to some highly spiced curries.We are well aware of its medicinal value.There are many different varieties of mint, each having its own subtle flavour and aroma. Here I wish to share 3 types of mint flavoured chutney’s for your convenience to go with.
Mint leaves:
Mint has one of the highest antioxidant capacities of any food. Learning how to use fresh herbs and spices like mint when cooking can also help to cut down on sodium intake. Allergies, Common cold, indigestion, Irritable bowel syndrome, skin when applied topically in oil, ointment or lotion, mint has the effect of calming and cooling skin affected by insect bites, rash or other reactions. Chewing few fresh mint leaves help us as a mouth freshener.
Mint Chutney- 1, click link below for recipe
Mint Chutney – 2 For Raitha served along with kebab, tikka, plain papad and tandoori varieties.
Mint leaves-1 1/2 cup
Coriander leaves- 1 cup
Yoghurt- 3/4 cup
Slat-1/2 tsp
Green chilli-2 nos
Cumin seeds-1/2 tsp
Garlic or Onion-3 to 5 pods
Ginger-1 inch peeled
Cashew -3 (optional)
Mango powder or few drops of lemon juice- 1/4 tsp
Preparation:
Add all ingredients except yoghurt and Mango powder or lemon juice, Grind to a smooth paste.
Mix the ground paste to the yoghurt sprinkle some lemon juice or Mango powder mix well and serve.
Mint Thovayal – 3 :
Ingredients:
Mint Pudhina-2 cups
Onion-1 medium sized
Green chilli-4 or 5
Tamarind- coin size
Salt-1 tsp
Coconut-1/2 cup grated
Tomato-1
To Temper:
Mustard seeds-1/2 tsp
Urad dal-1 1/2 tsp
Asafoetida-1/2 tsp
Curry leaves-2 twig
Oil-2 tsp
Method:
Wash pudhina, cut onion and Tomato to big pieces.
Heat pan with oil and season it with above mentioned “To temper” ingredients.
Add Pudhina, green chillies, tomato and curry leaves, saute well fro 5 minutes in medium flame.
Add coconut, salt and tamarind switch off the flame.
Allow it to cool, grind to a thick chutney.
Aromatic flavourful Pudhina Mint thovayal is ready .
Chettinad Cookbook - Learn and Serve 
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