Traditional Katta Metta Mint Achar Recipe

Cooking Directions

• STEP 1.In a blender, add mint leaves, green chilies, garlic, tamarind pulp, and salt.
• STEP 2.Blend until you get a coarse paste.
• STEP 3.Heat oil in a pan and add mustard seeds and curry leaves.
• STEP 4.Once the seeds start to splutter, add the mint paste and mix well.
• STEP 5.Cook on low heat for 5-7 minutes or until the raw smell of the mint disappears.
• STEP 6.Add red chili powder and mix well.
• STEP 7.Cook for another 2-3 minutes.
• STEP 8.Remove from heat and let the pickle cool down.
• STEP 9.Transfer the pickle to a clean, dry jar and store in a cool place.
• STEP 10.Serve with rice, dosa, or idli.

Cooking Tips

• Use fresh mint leaves for the best flavor.
• Adjust the spice level according to your preference.
• You can add a pinch of asafoetida for additional flavor.
• Store the pickle in an airtight jar to maintain its freshness.
• The pickle tastes better after a few days as the flavors develop.

Storage and Serving

• Store the Mint Achar in a cool place for up to 2 weeks.
• Serve as a condiment with rice, dosa, or idli.