Mint Chutney Recipe Pudina Chutney Whiskaffair

on Apr 20, 2021, Updated Jul 10, 2024 You may like some more chutney recipes: Dahi Chutney, Garlic Chutney, Tamarind Chutney, Raw Mango Chutney, and Guava Chutney. I harvested a lot of mint from my backyard yesterday. It gives me immense joy to use veggies and herbs that I have grown myself, and mint is one herb that is very versatile. I use it to make Pudina Rice, Masala Chaas, Jaljeera, etc. This mint chutney is also very often made, as everyone in my home loves it.

About Mint Chutney

Mint Chutney (Pudina Chutney) is an Indian accompaniment made with fresh mint leaves, cilantro, and a few other ingredients. It comes together quickly and pairs well with Indian appetizers, snacks, and meals.

Serving Suggestions

Mint chutney can be served with dal, sabzi, roti, and rice meals. You can also serve it with stuffed parathas, pulao, and biryani. Pluck the mint leaves from the stem and discard the thick stem. Mint stems are bitter and may affect the taste of chutney. Cilantro is used with mint, as only mint can be a little overpowering and might not suit everyone’s taste palates. You can also use cilantro stems, as they have a lot of flavor. Green Chilies give a spicy kick. You can adjust the green chilies to your taste. Use any variety of chili that is available. Jalapeno or Habanero peppers work great in this recipe. Lime Juice – To give a delicious tang to the pudina chutney, add some freshly squeezed lime juice. Others – You will also need garlic, ginger, roasted cumin powder, salt, and water. You can also add some roasted peanuts or chana dal while blending. Discard the thick stems of mint and keep the leaves and tender stems. You can keep the cilantro stems. Wash them well 2-3 times with water to remove dirt. Drain well.

1 cup mint leaves (packed and rinsed) ½ cup cilantro (packed and rinsed) 1-2 cloves garlic (peeled) 2 teaspoon chopped ginger 2 teaspoon chopped green chilies ½ teaspoon roasted cumin powder 2 tablespoon lime juice ½ teaspoon salt 2 tablespoon water

Transfer the chutney to a glass container and secure the lid. Refrigerate for 2-3 days. Use as required. Serve it as a dip with snacks such as Pakora, tandoori chicken, grilled vegetables, kabab, Samosa, kachori, etc. You can also top your chaat recipes such as Ragda Pattice, sev puri, Dahi Puri, Bhel Puri, etc with this green chutney, Use it as a spread in your sandwiches, kathi rolls, wraps, burgers, hot dogs, etc. Serve it with your South Indian breakfast, such as dosa, idli, Paniyaram, uttapam, Rava Upma, etc. I also like to serve it on the side with my breakfast of Poha. Include it in your Buddha bowls or use it as a salad dressing. You can also add some yogurt for a light green version of this mint chutney. Due to the addition of yogurt, it becomes creamier. But the shelf life of this chutney decreases when you add yogurt to it. So you can make this chutney without yogurt and whisk in fresh yogurt whenever you want to eat it.

Storage Suggestions

This chutney can be stored in an airtight container in the fridge for 2-3 days. Always use a clean spoon when removing the chutney from the container. You can freeze the chutney in ice cube trays for up to 2 months. Pop out one cube, thaw it, and use it.