A versatile Pudina Chutney – Mint Chutney which accompanies nearly all the Indian savory dishes. A very flavorful and tasty Indian dip prepared by combining mint and cilantro along with Indian spices. This chutney goes very well with Alu bondas, chaats and Indian street food recipes.
Mint in any form is one of my favorite ingredients and a must- have in my pantry. In summers when we have crisp sunlight – I buy mint in bulk, dry it, crush it and store it for future use. I use dried mints to flavor up my raitas, savory foods, pulaos, paranthas and much more.
Some people find mint too bitter in taste. It’s not the mint which is bitter it’s the stem which has a strong bitter taste, omit those while making this chutney. Adding cilantro leaves to mint leaves balances that bitterness in this chutney. Also adding citrus juice like lemon juice or adding acidic juices like tomatoes can make a difference to this chutney. In the recipe below I have used a medium size tomato.
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Pudina Chutney - Mint Chutney
- 1-1/2 cup Cilantro/Coriander leaves
- 1-1/2 cup Mint Leaves
- 1 cloce of Garlic
- 1 medium Tomato
- 1 tablespoon Chopped Onions
- 1 teaspoon Amchur Powder (Mango Powder)
- 1 teaspoon Red chili powder
- 2 nos. Small green chilies
- 1.5 teaspoon Curd
- Salt to taste
- Wash and chop cilantro leaves, mint leaves and tomatoes. Assemble all the rest of the ingredients.
- Toss everything in the mixer and grind it to a smooth paste.
- Green Pudina/mint -coriander chutney is ready - a perfect accompaniment to an Indian meal.