BM #89 Week 4 Day 2 -

With the onset of warmer temperatures, mint in my backyard has flourished and I am trying to use it in my everyday cooking as much as I can.

Here is a typical chutney made in our families. We call it 'roti pachadi'. Here roti pachadi means chutney made using a mortar and pestle. They typically have lesser shelf life and is an everyday kind of a chutney.

This chutney mixed with rice and ghee makes a nice addition to a meal.

Ingredients - 

Coriander seeds 2 tsp
Cumin Seeds 1 tsp
Chana Dal 1 Tbsp
Urad Dal 1 Tbsp
Sesame Seeds 1 Tbsp
Red Chilies 8-9
Garlic, sliced 3-4 cloves
Mint leaves 1 cup
Salt and Jaggery as needed
Tamarind extract about 1 Tbsp (or more as needed)
Oil 1 tsp
Seasoning (Oil 2 tsp, Mustard Seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Asafotida a pinch)

Method Of Preparation -

Roast coriander seeds, cumin seeds, chana dal, urad dal, sesame seeds, garlic and red chilies separately and set aside to cool.

Powder the mixture and set aside.

In the same pan add a teaspoon of oil and fry the mint leaves until they wilt.

In a blender, add the mint, the powder from step 2, salt, jaggery and tamarind extract. Add water as needed and blend into a coarse mixture.

Prepare the seasoning - Heat oil, add mustard seeds, chana dal, urad dal, cumin seeds and asafotida. After the mustard seeds pop and the dals are golden brown, transfer it to the chutney bowl. Mix and serve.


Preparation Time 15 minutes
Makes 3/4 cup
Posted by Harini R on Monday, June 25, 2018


  1. Srivalli Says:
  2. Such a fantastic chutney Harini. I have been trying for so long to get mint to grow in pots, somehow it dies for no reason. I must have been trying for so long now. I must again do it soon. Nothing like homegrown herbs right.

  3. I can just imagine the refreshing taste of this chutney. Love mint chutney but have never tried it with tamarind. Bookmarked to try with mint from my garden.

  4. Preeti Says:
  5. Chutney looks so tempting.. love the combination with rice.. perfect meal with curd for anytime hunger.

  6. Mayuri Patel Says:
  7. Such delicious looking chutney. I love how you've added tempering to it and the extra oil would be wonderful to drizzle on a salad or soup.

  8. cookwithrenu Says:
  9. Wow this looks delicious, and good use of home grown mint.

  10. One of my fav chutneys. Grinding in mortar pestle give an unique flavour to chutneys and with rice and ghee, this is a delicious meal for sure..

  11. Priya Suresh Says:
  12. Highly inviting chutney, its been ages i used mortar and pestle for grinding chutneys, that a wonderful use of home grown mint leaves.

  13. Ritu Tangri Says:
  14. Wow! This is such a different type of chutney....Bookmarked to try asap

  15. i like the seasoning you used on top of the chutney

  16. I have lots of pudina growing and this is just the perfect recipe to use it. This would be so delicious with hot rice and some sesame oil.

  17. I also have lots of mint in my backyard. Will try this south indian version of mint chutney.

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