This pudina chutney recipe is easy, quick and takes less than 15 minutes to make. The recipe post shares 2 ways of making pudina chutney. You can serve it with tandoori snacks, kababs, chaat snacks or tea time snacks.
1teaspoondry mango powder(amchur) or dry pomegranate seeds powder (anardana powder)
black saltor rock salt or white salt - add as required
1.5cupsfresh mint leaves
1cupfresh coriander leaves
1small onion, chopped or ¼ cup chopped onions
3 to 4small to medium garlic cloveschopped (optional)
1inchginger, chopped or 1 teaspoon roughly chopped ginger
1 to 2green chilies, chopped
2 to 3tablespoonswateror add as required - for grinding
for mint chutney with evening snacks & chaat snacks - 2nd recipe
2cupsfresh mint leaves (pudina) or 70 grams mint leaves
1 to 2green chilies - chopped
1inchginger- chopped or 1 teaspoon roughly chopped ginger
½teaspoonchaat masala- or add as per taste
½ teaspoonlemon juice
salt as required
2tablespoonswater- for grinding
how to make pudina chutney - 1st recipe
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 paste.
Mix the freshly ground green chutney with the curd.
Mix both till they become uniform and one in 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.
how to make mint chutney - 2nd recipe
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.
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 using, then refrigerate it in an airtight steel box.
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.
To avoid discoloration later add a bit of lemon juice to the pudina chutney.
Grind the mint leaves and other ingredients finely.
Do not add too much water and make a thin chutney.