Mint Chutney (Pudina)

Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground rhizomes and erect, branched stems. The leaves are arranged in opposite pairs, from simple oblong to lanceolate, often downy, and with a serrated margin.

The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb.
Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion.

Menthol from mint essential oil (40-90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also much used in medicine as a component of many drugs, and are very popular in aromatherapy.

Mint chutney

4 green Tomato (Medium size), sliced
1 big handful Mint leaves, cleaned and washed
6-7 Garlic cloves, peeled
2-3 Green chilies, chopped
½ tsp Cumin Seeds, toasted
1 bunch Fresh coriander leaves
1 small piece Jaggery (optional)
Salt to taste
2tbsp mustard oil

Method:
Pan fry the green chili in 1tbsp of mustard oil. Add raw tomatoes and cook on medium heat until soft.
Blend the cooked tomato with rest of the ingredients, remove from the blender. Check seasoning and rest in the fridge for 30 minutes until chilled.

- Kuntal

Tags: tandoori, gosht, dosa, desi, karahi, balti, idli, paneer, palak, murgh