Mint Leaves Thokku | Pudina Thokku | Mint Chutney without Coconut

Keeper recipes like Chutney, Thokku, Gojju are our family favourites. A few varieties of these preserves will always be there as part of our lunch and dinner. Not only there are tasty, they come very handy when I feel tired and can't make varieties of fresh curries.
Here is a finger licking Thokku recipe which I learnt during my India trip last year. This Thokku goes well with rice, chapathi or dosa.

Preparation time: 15 minutes

Serves - 20

Difficulty level: Medium

Ingredients:

• Mint leaves - 50gm
• Dry red chillies - 50 gm 
• Garlic peeled - 50 gm
• Tamarind - 50 gm
• Salt - to taste
• Jaggery or sugar - 1/2 tsp or to taste
• Water - 1/4 cup (if needed)

 - For seasoning:

• Oil - 5 to 6 tbsp
• Mustard seeds - 1 tsp

Method:

• Grind together mint leaves, dry red chillies, garlic pods and tamarind into a fine paste. Add a few tablespoons of water if needed. 
• Heat oil in a thick bottom pan. Add mustard seeds to the hot oil and let it splutter. 
• Now, add the prepared paste to the seasoning slowly and carefully. Mix it well.
• Add salt and jaggery/sugar for taste. 
• Mix everything well and cook till it becomes a thick paste and there is no water left in it. If minimal water is added, it takes less than 10 minutes to do this.
• Keep mixing it regularly to avoid burning. 
• Once it becomes like a big lump and starts leaving the bottom of the pan, turn off the flame and allow it to cool. 
• Store in an airtight container. 
• Mint leaves thokku can be served as pickle or chutney along with rice, dosa or chapathi. 
• It stays good for 3 - 4 days at room temperature and can be stored in the fridge for a few months.

Tips:

• Quantity of tamarind can be adjusted according to your taste.

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