Pudina chutney prevent allergies

Mint chutney (Thuvaiyal in Tamil) tastes great, it is healthy and can be made in under 15 minutes using fresh mint (pudina) leaves. This chutney can be used to prevent allergies of various kinds.

Health benefits of mint leaves

Helps to cure respiratory disorders such as cough and cold. This is because mint leaves are a natural decongestant.

The leaves of mint can increase bile secretion and thereby bile flow.

Regular consumption of this mint chutney can improve salivation in those who have a dry mouth.

This chutney can be stored in an airtight container in the refrigerator and can be used up to a week.

Due to the presence of Vitamin C and antioxidants in the mint leaves, they can help to fight cancer. Due to the same reason, they can also help to boost immunity in kids and adults.

It can help to reduce bloating and can cure indigestion or flatulence.

Mint leaves can cure bad cholesterol levels in the blood and is hence a good option for those with a heart condition.

The leaves of mint have excellent anti-inflammatory and antioxidant properties.

Due to the presence of Rosmarinic acid in mint leaves, they are found to be effective in treating various seasonal allergies. Due to this reason, mint leaves juice, soup and chutney are a great option for kids.

You can mix this with rice, eat as an accompaniment for bread, idli, dosa or rotis. Based on your preference, you can increase or reduce the number of chillies used.

Here is the recipe for the chutney.

Pudina Chutney to prevent allergies – Recipe

  • 5-6 Mundu chillies (Round chillies)
  • 2 cups Mint leaves (Pudina in Tamil)
  • 200 ml Water
  • 1 tablespoon Split black gram
  • 1 tablespoon Tamarind
  1. Use fresh mint leaves (remove the stems), split black gram, tamarind, salt and round chilly (also known as Mundu chilly). We use these chillies because they aren’t very spicy but they add a unique flavour to the recipes.
  2. Soak about 1 tablespoon of tamarind in 150 ml of water.
  3. Saute the split gram and chillies in half a tablespoon of oil. I have used sesame oil. Saute till the split gram turns golden brown.
  4. Add all the sauted ingredients to a blender.
  5. Add tamarind along with the water in which it was soaked.
  6. Add the mint leaves and salt. You can also add black pepper at this point.
  7. Grind well into a smooth paste.
  8. Done.

You can consume this chutney a few days a week.

Ramya Srinivasan, PDGBA, earned her Master’s degree in Business. As a result of her passion in native medicine, she got her Diploma in Traditional Siddha Medicine from Bharat Sevak Samaj registered under the Indian Planning Commission. She is certified by Stanford University School of Medicine in Introduction to Food and Health.