Who don’t love pickles? In India, pickling plays a major role in culture & religion. Pickling is connected to the ancient art of preserving food by curing it with salt or sugar. Mint pickle / pudina chutney is one of the famous pickle in south India. I love mint pickle, more than any other pickle. I remember when ever my mom make this pickle, she use to bottled & refrigerate for a week. This is the recipe I learned from my amma (mom). Mostly in south India, pickles were preserved by using gingelly / sesame oil, which gives nice aroma & taste.
This pickle is best with steamed rice, idli, dosa / crepes & also this can be used in any curries for mint flavor. This is can be a substitute, instead of pesto, mayonnaise in burger & also used as dipping sauce etc., And also check Tomato pickle (http://wp.me/p42nDE-3v) & Gongura pickle (http://wp.me/p42nDE-5n)
Roast & Grind:
Mint leaves – 2 bunch (medium size)
Oil – 1 tsp
Garlic – 5 cloves
Ginger – 2 tbsp / 1 1/2 inch
Dry red chilies – 10 nos. (as per spice need)
Tamarind – Lemon size (seed less)
Salt as required
oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1tsp
Cumin seeds – 1tsp
Garlic – 6 cloves (chopped it into medium size)
Hing / asafoetida – 1/2 tsp
Sesame oil – 1 – 2 tsp
- Keep the pan on low flame, add oil first to roast red chili & reserve it.
- Now add all the ingredients mint leaves, garlic, tamarind, ginger & saute.
- After that add the red chili, sauteed mixture & grind all the ingredients into paste in the blender.
- Heat 2 tbsp of oil in a pan, temper with all ingredients given above & add the grounded paste.
- Cover it with lid & cook it for 20 minutes on very low flame.
- Once the oil float over the mixture, switch off the flame & bring it to cool down and bottled the pickle into the air tight containers.
- Serve and enjoy it!!!!
- Mint pickle / chutney goes well with rice, chappathi, paratha, idly and dosa.
- By adding this pickle, we can make recipes like mint chicken / mutton curry.