Pudina Chutney | Mint Chutney (2 Ways) » Dassana’s Veg Recipes

Get two tasty Pudina Chutney (a.ok.a Mint Chutney) recipes to serve with an array of Indian snacks. There are numerous methods Mint Chutney is made. Right here I’ve shared two simple recipes that you’ll like. You’ll be able to select to serve each the chutney condiments with any Indian snacks. Nevertheless make the primary mint chutney recipe that has contemporary curd (yogurt) in it, to pair with tandoori snacks. Each the recipes are simple and a breeze to organize in a blender.

About Pudina Chutney Recipes

Mint is also referred to as Pudina in Hindi and therefore the title of this brilliant condiment dip. My recipes make for a very flavorful, tasty chutney that has a stability of flavors.

You’ll merely love them to pair along with your favourite Indian snacks. As is with Indian delicacies, there are numerous methods mint chutney is made. You are able to do many variations by excluding or together with spices within the recipe.

As I’ve talked about above, I’m sharing two recipe for this tasty condiment.

1. Mint Chutney With Yogurt (Tandoori Chutney)

My first recipe is the mint chutney that’s served in eating places with tandoori snacks like hara bhara kabab, dahi ke kabab, paneer tikka and so forth. The style of this yogurt mint chutney is just like the tandoori chutney that’s made in eating places to be served with tandoori snacks or kababs.

This recipe will get achieved in quarter-hour and is straightforward. Do be aware that you simply don’t must make particular tandoori snacks to make this chutney. You’ll be able to serve it with any night snacks like pakoda, samosa, sandwich, kachori, vada and so forth.

This pudina chutney recipe has a pleasant tangy style that comes from the addition of curd or yogurt. Recent curd imparts a definite style on this chutney together with the opposite floor spices which are added.

If you’re allergic to dairy or a vegan then make this pudina chutney with cashew yogurt or almond yogurt. You’ll be able to even add 1 small tomato or a little bit of lemon juice. At instances, I make this chutney variant with some tomatoes and it tastes equally good.

2. Pudina Chutney for Tea-time & Chaat Snacks

The second recipe is of a straightforward mint chutney served with night snacks like samosa, pakoda, dhokla, veg cutlet and so forth. You can too add this chutney in road meals chaat snacks like bhel puri, pani puri, sev puri, ragda pattice, aloo tikki chaat, samosa, cutlet and so forth.

This chutney options contemporary mint leaves, ginger, garlic, chillies and some spices. I additionally add a little bit of a lemon juice to provide some acidic notes to the chutney. It additionally helps in maintaining the colour of the chutney inexperienced for a while.

Like my earlier recipe, this straightforward model additionally doesn’t take a lot time to make. Inside quarter-hour the mint chutney might be able to serve.

I additionally use this mint chutney as a sandwich unfold and even serve it as a aspect dip with sandwiches.

Step-by-Step Information

Tips on how to make Pudina Chutney with Yogurt – Recipe 1

1. In a mixing bowl first take 3 to 4 tablespoon contemporary curd (yogurt) and whisk it until its clean.

Then add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon dry mango powder (amchur) and salt as per style to the crushed and whisked curd. Stir to mix the bottom spices with the curd or yogurt.

2. In a blender or mixer-grinder take the next herbs and spices:

• 1.5 cups freshly rinsed mint leaves (pudina)
• 1 cup rinsed coriander leaves
• 1 to 2 inexperienced chilies (or ½ to 1 teaspoon chopped)
• 1 small chopped onion (about ¼ cup chopped onion)
• 3 to 4 small to medium-sized garlic cloves (or ½ teaspoon chopped garlic)
• 1 inch chopped ginger (or 1 teaspoon chopped ginger)

3. Mix or grind with 2 to three tablespoons water or as wanted to a clean and positive consistency. Switch the ready inexperienced chutney paste to the curd within the bowl.

Bear in mind to not add an excessive amount of of water whereas mixing the chutney substances.

4. With a spoon combine each the inexperienced chutney with the curd. Proceed to combine and mix until you get a good coloration.

Examine the chutney for salt and style and add extra salt and floor spice powders if wanted.

5. Serve the pudina chutney instantly or serve it chilled with any tandoori snack or a tandoori starter recipe.

Refrigerate any leftover chutney in an hermetic metal field. This chutney stays good for 1 to 2 days within the fridge.

Step-by-Step Information

Tips on how to make Mint Chutney – Recipe 2

1. Pluck solely the leaves from the stems. You will have 2 cups packed mint leaves. Rinse them very properly. Additionally, rinse 1 or 2 inexperienced chilies and 1 inch peeled ginger.

2. Then add mint leaves in a grinder jar together with the roughly chopped ginger and inexperienced chilies. For a spicy chutney, you possibly can add extra inexperienced chilies.

3. Additionally add ½ teaspoon chaat masala and salt as required. Should you do not need chaat masala, then add ¼ teaspoon dry mango powder (amchur powder), ¼ teaspoon roasted cumin powder and ¼ teaspoon black salt.

4. Add ½ teaspoon lemon juice.

5. Add 1 or 2 tablespoons water and grind or mix to a clean consistency.

6. Grind properly. Additionally, don’t add an excessive amount of water whereas grinding.

7. Take away the mint chutney in a bowl or a small jar. Serve mint chutney with snacks like veg cutlet, bread pakoda, french fries, cheese balls, kabab, paneer tikka and so forth.

If not utilizing the mint chutney, then refrigerate the mint chutney in an hermetic metal field. This chutney stays good within the fridge for 4 to five days.

Tips on how to retailer Pudina Chutney

1. Pudina chutney refrigerates properly and retains good for 3 to 4 days in an hermetic field or container within the fridge.

2. Please use a metal field (metal containers) for storing meals objects like chutneys within the fridge.

3. After refrigerating the colour does change and the flavors additionally change, however the chutney remains to be edible.

4. Keep away from freezing the chutney because the style modifications completely and it doesn’t style like a contemporary pudina chutney or a refrigerated pudina chutney.

5. All the time refrigerate any leftover mint chutney. At room temperature, the mint chutney will get spoiled.

Knowledgeable Ideas

1. Firstly solely use the leaves. Don’t use the stems. Addition of stems can provide the chutney a bitter style.
2. The mint leaves must be contemporary as contemporary mint leaves give a very good aroma and style within the chutney. Keep away from utilizing wilted or stale mint leaves.
3. To keep away from discoloration later, you possibly can add a little bit of lemon juice to the chutney. It helps in retaining the inexperienced coloration of the mint chutney. Lemon juice additionally will increase the shelf lifetime of the chutney.
4. Grind or mix the mint leaves and different substances finely. Don’t hold it semi-fine or coarse.
5. Make a barely thick or medium consistency within the pudina chutney. Don’t add an excessive amount of water and make a skinny chutney as extra water reduces the general style and taste within the chutney.
6. If you will get black salt, then please do add it because it provides a mildly sharp style to the chutney.
7. Chaat masala is one other essential ingredient that shouldn’t be skipped. So please do attempt to add chaat masala powder in each the chutney recipes.

Extra Chutney Recipes To Attempt!

Please you should definitely fee this recipe within the recipe card under when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Mint Chutney recipe put up from the archives first revealed in October 2011 has been republished and up to date on 22 June 2022.