Mint Chutney

Mint Chutney

Ingredients:

Mint leaves - 3 cups

Urid dhal - 1 spoon

Green chili - 6

Ginger - 1 piece

Tamarind - grape size

Procedure:

   Apply oil to the pan and fry dal separately until it turns to reddish brown colour .Once it is fried,take dal separately.

   Fry green chilis and once it is fried,transfeer to the bowl 

   Now fry mint and tamarind.

   Once all ingredients are fried,add salt as required and blend the same in the mixer.

Nutritional values:

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, while in British cuisineand American cuisine, mint sauce and mint jelly are used, respectively.

Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries.

Alcoholic drinks sometimes feature mint for flavor or garnish, such as the mint julep and the mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.

Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste,chewing gum, desserts, and candies; see mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of Peppermint and Japanese Peppermint) and pulegone (in Pennyroyal and Corsican Mint). The compound primarily responsible for the aroma and flavor of spearmint is R-carvone.

Mints are used as food plants by the larvae of some Lepidoptera species including Buff Ermine.