Mint Chutney or Pudina Chutney: a versatile multi-use condiment that goes with everything and perks up the flavour of literally every snack or meal.
This recipe of mint chutney makes delicious chutney sandwiches! Serve it with kachori, pakoras, dhokla… or simply chip dip!
For when you want to substitute the regular pickles, a little pudina chutney with simple dal chawal tastes refreshing!
Make a dip to go with kebabs / tikka by mixing equal portions of mint chutney and hung curd / yoghurt. Pudina chutney makes for a quick marinade for Mint Chicken Kebabs.
Use mint chutney and spices to make your own Pani Puri water at home.
Time taken: 5 minutes*
*add 15 minutes for prep, incase
Ingredients to make Mint Chutney
2 cups fresh mint leaves
1 cup fresh coriander, with stalk
5-6 green chillies
1 inch piece ginger, roughly chopped
1 tsp white vinegar
Juice of one lime
1 tsp sugar or 1 inch piece of jaggery finely chopped
Salt to taste
Water, to help the grinding process
Method of making Mint Chutney
Place all the ingredients in a grinder and grind to a fine paste / chutney. Taste and adjust flavours.
Remember, the fresher your ingredients are the better your Mint Chutney will taste. I prefer to use coriander stalks as well in my recipe, you could use only coriander leaves if you like.
When seasonally available, I use amla / gooseberry (use 2 amla for this recipe) instead of lime juice – adds flavour and texture to pudina chutney.
You could also add a handful of roasted peanuts while grinding, for additional texture.
View other condiments recipes and visit the appetisers section for more small plates recipes / snack ideas.
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