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Pudhna Chutney and Rice (0 syns)

Traditionally, this chutney like dish is eaten simply with a chappati. You could eat it in a wrap - but both can make you put on weight. Therefore, I suggest serving it with boiled rice (or with the Indian Rice recipe on the main recipes list page). I love this dish - takes me back to my childhood when my mum used to make it. However, this dish is really designed for the Indian palate (it's not hot, but it is minty with strong hints of coriander). Try it and see - after all, it only takes half an hour to make!
Course Dinner, Light Meal, Lunch
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 people

Ingredients

  • A bunch of mint ?three large handfuls - the indian word for mint is pudhna.
  • Fresh coriander half the amount of the mint - ? 1.5 small handfuls
  • 3 white onions chopped
  • 1 apple bradburn best, second choice - granny smiths - chopped
  • 1.5 sticks lemongrass each stick = approx 15-20 cm
  • 4 small green chillis remove seeds
  • Lemon juice from one lemon
  • 1 tsp salt
  • 3 tsp Splenda sweetener
  • 1 spring onion optional

Method

  1. Take the leaves of the mint. Throw away the stalks.
  2. Mix with the coriander, the onions, the chopped apple, the chopped lemongrass, the chopped green chillis, and springonion.
  3. Add juice of one lemon (make sure not too wet and be careful - no pips).
  4. Add the salt and Spenda.
  5. Add this mixture to a food processor and finely chop (it is NOT meant to be a pulp consistency, but simply finely chopped. Expect loads of juice).
  6. Serve with boiled rice (or with the Indian Rice recipe on the main recipes list page).

Recipe Notes

As a variation, you can fry off the mixture for 5 minutes and eat it hot.