teekha pudina chutney recipe | cilantro mint chutney | mint leaves and coriander chutney |
by Tarla Dalal

teekha pudina chutney recipe | cilantro mint chutney | healthy mint leaves and coriander chutney | with 15 amazing images.

teekha pudina chutney is the perfect accompaniment to any Indian snack to raise its appeal and flavour quotient. Learn how to make cilantro mint chutney.

The aroma of mint leaves can add a touch of fragrance and fresh herb flavour to any dish. And in the form of teekha pudina chutney it is truly irresistible. This chutney has the aromatic freshness of mint combined with the earthiness of the coriander to chalk out the perfect balance of flavours.

To make cilantro mint chutney in a mixer, put coriander, mint leaves, green chillies, cumin seeds, fennel seeds, black peppercorns, garlic, ginger, lemon juice, black salt and salt to taste.
Add 1/4 cup water and blend to a smooth paste.
Refrigerate cilantro mint chutney in an air-tight container and use as required.

Main ingredients of cilantro mint chutney.
Coriander has a strong and pleasant aroma that enhances the overall flavor of the chutney. Coriander has a unique flavor that is both earthy and citrusy.
Mint leaves (pudina) are slightly chewy and give the chutney a bit of texture. This helps to make the chutney more interesting to eat. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect.
Green chillies add a bright, spicy flavor to mint leaves chutney. They also help to balance out the sweetness of the other ingredients, such as the mint leaves and lemon juice. Antioxidant vitamin C in green chillies protects the body from effects of harmful free radicals and prevents stress.

teekha pudina chutney is a must-have condiment for any Indian snack lover. It adds a burst of flavor and freshness to pakoras, Indian sandwiches, and other baked snacks. The mint, coriander, and spices in the chutney leave a lingering taste in your mouth that will make you want more.

This teekha pudina chutney is made without sugar, which is a big plus for us.

Pro tips for cilantro mint chutney. 1. Garlic has a strong, pungent flavor that adds depth and complexity to the chutney. It also helps to balance out the sweetness of the mint leaves. 2. Ginger has a unique flavor that is both spicy and sweet. It adds depth and complexity to the cilantro mint chutney, and helps to balance out the other flavors. 3. teekha pudina chutney has a shelf life of 2 days in the fridge and 1 month in the freezer.

Enjoy teekha pudina chutney recipe | cilantro mint chutney | healthy mint leaves and coriander chutney | with step by step photos.

Teekha Pudina Chutney, Cilantro Mint Chutney

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about teekha pudina chutney▼

teekha pudina chutney step by step recipe▼

what is teekha pudina chutney made of?▼

preparing pudina leaves▼

preparing coriander▼

making spicy mint leaves and corainder chutney▼

pro tips for teekha pudina chutney▼

calories of teekha pudina chutney▼

Teekha Pudina Chutney, Cilantro Mint Chutney recipe - How to make Teekha Pudina Chutney, Cilantro Mint Chutney

For Teekha Pudina Chutney
2 cups chopped coriander (dhania)
1 cup chopped mint leaves (phudina)
1 tbsp roughly chopped green chillies
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
3 to 4 black peppercorns (kalimirch)
1 clove garlic (lehsun)
1 tsp chopped ginger (adrak)
1 tbsp lemon juice
1 tsp black salt (sanchal)
salt to taste

Method
For teekha pudina chutney

To make teekha pudina chutney in a mixer put coriander, mint leaves, green chillies, cumin seeds, fennel seeds, black peppercorns, garlic, ginger, lemon juice, black salt and salt to taste.
Add 1/4 cup water and blend to a smooth paste.
Refrigerate cilantro mint chutney in an air-tight container and use as required.

Nutrient values (Abbrv) per tablespoon

Energy	5 cal
Protein	0.3 g
Carbohydrates	0.7 g
Fiber	0.4 g
Fat	0.1 g
Cholesterol	0 mg
Sodium	2.5 mg

Click here to view calories for Teekha Pudina Chutney, Cilantro Mint Chutney

Teekha Pudina Chutney, Cilantro Mint Chutney recipe with step by step photos

like teekha pudina chutney

like teekha pudina chutney recipe | cilantro mint chutney | healthy mint leaves and coriander chutney | then see different kinds of chutney recipes and some recipes we love.
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What is a Chutney? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.

what is teekha pudina chutney made of?

what is teekha pudina chutney made of? See below image of list of ingredients for teekha pudina chutney.

preparing pudina leaves

To make Teekha Pudina Chutney (Spicy Mint Chutney), first take one fresh bunch of mint leaves. You will know the leaves are fresh when they are bright green in color and not yellow. Fresh mint leaves have a bright, refreshing flavor that is essential to a good chutney.

Pick the mint leaves from the stems and discard the stems.
Wash the mint leaves thoroughly to remove any dirt and dust that might be on them.This is a very important step as the leaves might have a lot of dirt on them.
Roughly chop the mint leaves to make it easier for blending. We will need around 2 cups of chopped mint leaves. Mint has many health benefits that makes it beneficial for health.

preparing coriander

Take 2 cups fresh chopped coriander (dhania). Coriander is a herb often used as a flavour enhancer in Indian cooking. Fresh coriander has a bright, citrusy flavor that adds freshness and depth to chutney.
Separate the coriander leaves and the stems. We are only going to use the leaves and the soft stems.

Rinse the coriander leaves in water to remove any dirt that might be stuck to them.
Roughly chop the coriander leaves for the Teekha Pudina Chutney (Spicy Mint Chutney). Keep aside.

making spicy mint leaves and corainder chutney

In a mixer put 2 cups fresh chopped coriander (dhania). Coriander has a strong and pleasant aroma that enhances the overall flavor of the chutney. Coriander has a unique flavor that is both earthy and citrusy. The antioxidants vitamin A, vitamin C and the quercetin present in coriander works towards strengthening our immune system.
Add 1 cup chopped mint leaves (phudina). Mint leaves are slightly chewy and give the chutney a bit of texture. This helps to make the chutney more interesting to eat. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect
Add 1 tbsp roughly chopped green chillies. Green chilies add a bright, spicy flavor to mint leaves chutney. They also help to balance out the sweetness of the other ingredients, such as the mint leaves and lemon juice. Antioxidant vitamin C in green chillies protects the body from effects of harmful free radicals and prevents stress.

Add 1/2 tsp cumin seeds (jeera). Cumin seeds add a warm, earthy flavor to mint leaves chutney. They also help to balance out the strong flavor of the mint leaves and add a bit of depth and complexity to the chutney. The most common benefit of jeera known to many is to soothe the stomach, intestine and the entire digestive tract.
Add 1/2 tsp fennel seeds (saunf).
Add 3 to 4 black peppercorns (kalimirch).
Add 1 clove of garlic (lehsun). Garlic has a strong, pungent flavor that adds depth and complexity to the chutney. It also helps to balance out the sweetness of the mint leaves. Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure.
Add 1 tsp chopped ginger (adrak). Ginger has a unique flavor that is both spicy and sweet. It adds depth and complexity to the chutney, and helps to balance out the other flavors.

Add 1 tbsp lemon juice. Lemon juice adds a bright, tart flavor to mint chutney that helps to balance out the other ingredients. It also helps to cut through the richness of the other ingredients, such as the mint leaves and spices. Lemon is a very good source of Vitamin C and thus helps in the production of white blood cells and antibodies
Add 1 tsp black salt (sanchal). In chutney, black salt adds a unique and complex flavor that helps to balance out the sweetness of the other ingredients. It also helps to enhance the other flavors in the chutney, such as the ginger, garlic, and lemon juice.
Add salt to taste. We added 1/4th tsp salt.
Add 1/4 cup water.
Blend till smooth.

Enjoy Teekha Pudina Chutney.

pro tips for teekha pudina chutney

Teekha Pudina Chutney has a shelf life of 2 days in the fridge and 1 month in the freezer.
Coriander has a strong and pleasant aroma that enhances the overall flavor of the chutney. Coriander has a unique flavor that is both earthy and citrusy. The antioxidants vitamin A, vitamin C and the quercetin present in coriander works towards strengthening our immune system.
Mint leaves are slightly chewy and give the chutney a bit of texture. This helps to make the chutney more interesting to eat. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect
Green chilies add a bright, spicy flavor to mint leaves chutney. They also help to balance out the sweetness of the other ingredients, such as the mint leaves and lemon juice. Antioxidant vitamin C in green chillies protects the body from effects of harmful free radicals and prevents stress.

Lemon juice adds a bright, tart flavor to mint chutney that helps to balance out the other ingredients. It also helps to cut through the richness of the other ingredients, such as the mint leaves and spices. Lemon is a very good source of Vitamin C and thus helps in the production of white blood cells and antibodies
In chutney, black salt adds a unique and complex flavor that helps to balance out the sweetness of the other ingredients. It also helps to enhance the other flavors in the chutney, such as the ginger, garlic, and lemon juice.

Bhavya jadhav

on 11 Mar 21 09:25 PM

I don''t know that trala dalal was such a great chef till I read about her. I have started cooking after marriage only so i keep looking for recipes online. I m so blessed that you have put all her recipes online for free.

Tarla Dalal