Mint leaves are known as pudina in Tamil and Hindi. It’s a very aromatic herb and has a fresh flavour. It’s rich in vitamin A, folate, calcium and potassium. It has lot of health benefits too. Mint leaves aids digestion, enhance weight loss, good for the liver, helps to reduce bad breath, relieves cold and cough. In cooking, it’s used to make chutney, parathas and for garnishing.
Today I made a chutney using mint leaves, raw mango and coconut to serve with corn pidi kozhakattai ( will post the recipe for this soon) for breakfast. It came out very well and my family loved the chutney, specially my son:)

Ingredients 

Grated Coconut – 3/4th cup

Mint leaves ( pudina) – 1/2 cup

Raw mango chopped – 1 to 1+1/2 tbsps

Roasted chana dal ( pottukadalai) – 3 tbsps

Green chillies – 2-3

Ginger – 1/2 inch

Salt to taste 

For tempering

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Oil – 2 tsps

Mustard – 1/2 tsp

Red chillies- 1-2

Curry leaves – 1/2 sprig

Hing ( perungayam/ asafoetida) – a pinch

Method

Wash the mint leaves well.

Wash and chop green chillies and ginger.

Add the coconut, mint leaves, mango, green chillies, ginger, roasted chana dal and salt to taste in a blender and grind it to a smooth chutney.

Heat oil in a pan. Add mustard. When it starts spluttering, add the red chillies, curry leaves and hing. Sauté for a second and pour the tempering over the chutney.

Serve the chutney with idli, dosa, Khuzhi appam/ pidi kozhakattai 🙂