Get two Pudina Chutney or Mint Chutney recipes that are easy, quick and takes less than 15 minutes to make. You can serve this bright condiment with tandoori snacks, kababs, chaat snacks or Indian tea-time snacks.
Take the fresh curd in a bowl and beat it with a whisk or spoon till smooth.
Mix the roasted cumin powder, chaat masala, dry mango powder (amchur) and salt with the curd.
Rinse both the mint and coriander leaves very well in water. Then grind the mint leaves, coriander leaves, ginger, garlic, onion and green chillies with 2 to 3 tablespoons water to a smooth and fine consistency.
Mix the freshly ground green chutney with the curd to get an even color.
Check the chutney for salt and taste and add more salt or the spice powders if needed.
Serve the pudina chutney with any tandoori snack or starter. Refrigerate the remaining chutney in an airtight steel box. It keeps well for 1 to 2 days in the fridge.
Making quick mint chutney for Indian snacks - recipe 2
Rinse 2 cups packed mint leaves very well in water. Also, rinse 1 or 2 green chillies and 1 inch peeled ginger.
Then add mint leaves in a grinder jar along with the roughly chopped ginger and green chillies.
Add ½ teaspoon chaat masala, ½ teaspoon lemon juice and salt as per taste. If you do not have chaat masala, then add ¼ teaspoon dry mango powder (amchur powder), ¼ teaspoon roasted cumin powder and ¼ teaspoon black salt or regular salt as needed.
Add 1 or 2 tablespoons water and grind to a smooth consistency. Do not add too much water while grinding.
Remove the chutney in a bowl or a small jar.
Serve mint chutney with snacks like a vegetable cutlet, bread pakoda, french fries, cheese balls, kabab, paneer tikka etc. If not serving straightaway, refrigerate it in an airtight steel box. This chutney keeps well for 3 to 4 days in the refrigerator.
Use only the leaves and do not use the stems.
Make sure the mint leaves are fresh and not wilted or stale.
To make a spicy chutney add more green chillies.
Lemon juice is added to avoid discoloration. But feel free to omit adding lemon juice if you do not prefer
Grind or blend the mint leaves and other ingredients finely.
Do not add too much water and make a thin chutney.
If you can get black salt, then please do add it.
Also do try to add chaat masala and do not skip it.
You can easily scale both the recipes to make a big batch.
Note that the approximate nutrition info is for the mint chutney made with curd.