Monday, October 25, 2010

Mint chutney

Whenever the mint is bountiful in the markets, my mom makes this chutney. She is good in making this recipe,  I like it especially when she grinds using the mortar and pestal. My favourite way to eat this chutney is with hot rice and ghee.

Health benefits of Mint
Mint has great beneficial uses, healing properties and medicinal value. Whether you cook it, eat it, drink it, or garnish it, aromas are especially invigorating. It helps remove excess heat from the body. It also cures seasonal cough and cold. It works as a central nervous system stimulant. It revitalizes the senses. Mint leaves are helpful in removing hiccups and ear aches. It is also used for skin care. It provides relief from indigestion and works as a powerful antioxidant. Mint contains Vitamin C and Vitamin A and a cup of fresh mint tea has been known as an herbal remedy to many cultures for many generations.

Mint chutney
Mint - a bunch, separated from stem, washed and dried
Green chillies - 6
Sesame seeds - 3 tbsp
Tamarind - lemon size soaked
Cumin - 1tsp
Red onions - 1 finely chopped
garlic - 2 peices
Oil - few drops
Salt to taste

Dry roast the sesame and cumin until slightly brown and keep aside. Pour few drops of oil in a pan and roast the green chillies until slightly brown, add mint and fry until it wilts . Blend together Mint, green chillies, tamarind, cumin, garlic, and salt . Add the water from the soaked tamarind if required. Add the chopped red Onion and mix it all together.

Tip: This chutney can stay upto 2-3 days, if refrigerated. Adding the fresh red onion gives that added flavour.

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