Ayurvedic Mint Chutney is one of the most popular Indian chutneys. This dish is consumed with almost all the snacks like sindhi aloo tuk, french fries, peri peri potato wedges, beetroot tikki, tandoori aloo, hara bhara kabab and aloo tikki to name a few. Mint chutney is a good appetizer and provides roughage and therefore it is good for intestines and people suffering from constipation. Ayurvedic mint chutney is easy to prepare and can be made at home. The basic ingredients required for making this recipe are mint leaves, coconut, ginger, ghee, cumin seeds, black mustards, hing, curry leaves etc.
Ingredients of Ayurvedic Mint Chutney
Three cups of fresh mint leaves
A cup of water
One cup of shredded, unsweetened coconut
One inch piece of fresh ginger peeled and finely chopped
One tablespoon of ghee
Half teaspoon of cumin seeds
Half teaspoon of black mustard seeds
A pinch of hing
Four fresh curry leaves
One-fourth teaspoon of salt
The juice of half lime
Method of Preparing Ayurvedic Mint Chutney
To prepare Ayurvedic mint chutney, firstly, wash the mint leaves after removing it from the stem.
Then blend mint, water, coconut, and ginger, chilly on medium speed until it becomes a fine paste and mix it well.
On the other side, heat a saucepan on medium flame and when heated add the ghee, cumin seeds and hing followed by mustard and curry leaves.
Cook till the seeds pop, cool and add it to the mint paste.
Finally squeeze the lime juice, add salt and stir it well. The Ayurvedic mint chutney is ready.
Note: Ayurvedic mint chutney should be stored in a refrigerator and use when required. Though, it is ideal to serve the mint chutney immediately.
Benefits of Ayurvedic Mint Chutney
The advantages of consuming ayurvedic mint chutney are many as mint is enriched with various qualities.
Mint acts as a good breath freshener.
Mint is a good appetizer and it promotes digestion.
Regular intake of mint in moderation is beneficial especially for the asthma patients, as it is a good relaxant.
(Last Updated on : 22-09-2014)
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