Mint Brahmi Hazelnut Dry Chutney (Edit recipe)

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Indian Pennywort, not to be confused with Chinese Dollar weed, is one of the most coveted Indian herbs which helps with cognitive health, is anti-inflammatory, and good for your skin. And when it's this tasty, you don't want to miss it. Use this chutney as a seasoning for your vegetable stir-fry's, eggs, or sprinkled on hot steaming rice drizzled with ghee. A delicious way to beat your brain fog, mental fatigue, and lack of focus for both kids and adults!

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

10

Serves: 4

Ingredients

1 tsp Avocado Oil
2 Tbsp Split Pigeon Peas, or Toor Dhal
4 whole Red Chili, Dried
10 whole Curry Leaves
0.5 cup Mint Leaves, chopped
0.5 cup Pennywort Leaves, or Brahmi leaves, chopped
3 Tbsp Coconut, grated
0.5 Tbsp Tamarind Paste, dry
0.25 cup Hazelnut
0.5 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat up oil in a pan
Add split pigeon peas and roast for 1 minute
Add dry red chilies and curry leaves and roast for 2-3 minutes
Add Mint and Bhrami (Pennywort) leaves and sauté for 2 minutes
Add Tamarind and grated Coconut and sauté for 2 minutes
Add Hazelnuts and roast for a minute
Add salt
Take off the heat and let mixture cool
Grind into coarse powder in a food processor or blender

Notes

This chutney can be made with just mint leaves. If doing so, double the quantity of Mint and skip the Pennywort leaves. Dry red chilies can be substituted with 1/2 tbsp of dry chili flakes. Tamarind can be substituted with juice from half a lemon.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	473
Fat:	17 g
Carbohydrates:	62 g
Protein:	21 g
Cholesterol:	0 g
Sodium:	282 mg
Fiber:	6 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.