Mint Chutney or Pudina Chutney is a deliciously spicy condiment/chutney prepared from fresh Mint Leaves (Pudina), Coriander leaves, Ginger, Garlic and curd/yogurt. The thick curd added to the base gives a creamy silky texture to the dip and enhances its taste.
Chutney is akin to sauce in the cuisines of Indian subcontinent. Chutneys can be wet, semi-dry or dry and can be sweet, sour or spicy. Many times chutneys that contrast in taste and color are served together to tingle the taste buds in every possible way.
Mint Chutney can be served with various starters like Tikkas, Kebabs and almost all Tandoori delicacies as well as with Indian snacks like Kachori, Samosa, Batata Vada, Dhokla etc. This chutney also goes very well with South Indian foods like Uttapams, Dosas and Idlis and compliments the traditional Coconut Chutney.
Mint chutney aids digestion and is low in fat, full of vitamins and flavonoids found in green leafy vegetables. You can store the leftover chutney in fridge for later use for about 4-5 days.
- mint leaves : 1.5 cup (Pudina)
- coriander leaves : 1 cup (Dhania)
- plain curd : 0.5 cup (yogurt)
- green chillies : 1 piece (or 2)
- garlic : 3 clove
- ginger : 1 piece
- lemon juice : 2 tsp
- roasted cumin powder : 1 tsp (Bhuna Jeera)
- amchur : 1 tsp (Dry Mango Powder)
- chaat masala : 1 tsp
- rock salt : 1 tsp (Kala Namak)
Stages of cooking
Combine Mint Leaves, Coriander Leaves, Ginger, Garlic and Green Chillies and grind them to a smooth paste. Add very little water if required.
Beat some yogurt in a bowl and add Lemon Juice, roasted Cumin Powder, Rock Salt, Dry mango Powder (Amchur) and Chaat Masala.
Now add the paste of mint and coriander leaves and beat to mix everything to a smooth paste.
Mint Chutney is ready. Store it in the refrigerator in a clean airtight container for upto a week.