Mint and Tamarind Chutneys are condiments that are served alongside snacks such as samosas, chats, or any street food. Mint chutney is spicy while the tamarind is sweet and tangy.
Mint chutney’s recipe varies for meat dishes. The recipe I am sharing here is for snacks, chats, and even sandwiches. Tamarind chutney goes well as a condiment for any snack or even meat dish. The balance of spiciness and sweetness in both the chutneys served together heightens the taste of the snacks. Dosa or idlis are served with a South Indian-style mint chutney. Every family has its own variation for these chutneys.
How to make Mint Chutney:
- Remove the stalks from the mint leaves and wash the mint, ginger and chili.
- Grind the cashew nuts and cumin in a coffee grinder or food processor.
- Process the remaining ingredients along with the cashew nuts and cumin powder.
- Serve the mint chutney in a bowl garnished with a mint sprig.
How to make Tamarind Chutney:
- Soak the tamarind in ¾ cup water for 10 minutes. Then, grind the tamarind.
- Strain the tamarind pulp to remove any pits. Rinse the processor with 1 tbsp water and add to the tamarind pulp.
- Heat a pan with the peanut oil, add the cumin and asafetida for a few seconds.
- Then, add the tamarind pulp mixed with the jaggery and the remaining spices to the pot. Once it starts to boil, turn off the heat and let it cool.
1. Use fresh mint leaves and discard the stalks.
2. Peanuts can be substituted for the cashew nuts.
3. Ginger is optional for the mint chutney.
4. Dried red chili can be used if you cannot get fresh chilis.
5. The addition of a pinch of chili powder to the tamarind chutney is optional.
How to store:
Mint and Tamarind Chutneys can be refrigerated in airtight boxes for a week. These condiments can be frozen for a couple of months.
Other serving suggestions:
You could serve these chutneys with an Indian main course such as Pan-Seared Lamb Chops.
Mint and Tamarind Chutneys
Equipment
- 1 coffee grinder (or food processor)
Ingredients
For the Mint Chutney:
- 1½ cup mint leaves packed
- ¼ tsp roasted cumin
- ½ tsp ginger grated
- 1 tsp lemon juice
- 2 tbsp filtered water
- 1 tbsp cashew nut
- 2 birds eye chili
- ½ tsp black salt
For the Tamarind Chutney:
- ¾ cup wet tamarind seedless
- a pinch asafetida
- 1 cup powdered jaggery loosely packed
- ¼ tsp Kashmiri red chili powder
- ¼ tsp salt
- ⅕ tsp dried ginger powder
- ¼ tsp coriander powder
- ¼ tsp peanut oil
Instructions
How to make the Mint Chutney:
- Remove the stalks from the mint leaves and wash the mint, ginger and chili.
- Grind the cashew nuts and cumin in a coffee grinder or food processor.
- Process the remaining ingredients along with the cashew nut and cumin powder.
- Serve the mint chutney in a bowl garnished with mint sprig.
How to make the Tamarind Chutney:
- Soak the tamarind in ¾ cup water for 10 minutes. Then, grind the tamarind.
- Strain the tamarind pulp to remove any pits. Rinse the processor with 1 tbsp water and add to the tamarind pulp.
- Heat a pan with the peanut oil, add the cumin and asafetida for a few seconds.
- Then, add the tamarind pulp mixed with the jaggery and remaining spices to the pot. Once it starts to boil, turn off the heat and let it cool.
Notes
- The mint chutney tastes good when served fresh sing fresh mint leaves and not the dried ones.
- Powdered jaggery and not brown sugar is the preferred sweetener for the tamarind chutney.
Nutrition
Awesome recipe, Kanchan! These turned out delicious!
Thank you for the review!
great recipe!