Mint Chutney, Pudina Chutney
by Tarla Dalal
mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich | with 18 amazing images.
mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich is the perfect accompaniment to any Indian snack to raise its appeal and flavour quotient. Learn how to make pudina chutney.
To make mint chutney, combine mint leaves, coriander, onions, lemon juice, sugar, green chillies and salt along with ¼ cup of water in a mixer and blend till smooth. Store in an air-tight container, refrigerate and use as required.
The aroma of mint leaves can add a touch of fragrance and fresh herb flavour to any dish. And in the form of 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.
The onions have been added in restaurant style spicy mint chutney so they give an additional taste when served alongside with Indian appetizers like Indian appetizers like Kebabs / Tikkis / Barbeques or use it to prepare your favourite roadside snacks. Lemon juice, of course, is to maintain the colour of the chutney and the sugar balances the sourness of the lemons.
Tips for mint chutney. 1. When you clean the bunch of mint leaves, let the tender stems be intact. Remove and discard only the thick stems. 2. Adjust the green chillies as per your spice level. Use the dark variety of green chillies, if you love your mint chutney really spicy. 3. This chutney stays for 2 to 3 days when refrigerated. If you skip the onions, you can store it in a deep-freezer for 2 to 3 months too!
Enjoy mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich | with step by step photos.
Mint Chutney, Pudina Chutney recipe - How to make Mint Chutney, Pudina Chutney
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
For Mint Chutney
2 cups chopped mint leaves (pudina)
1 cup chopped coriander (dhania)
3/4 cup sliced onions
1 tbsp lemon juice
1 tbsp sugar
1 tbsp roughly chopped green chillies
salt to taste
For mint chutney
- For mint chutney
- To make {span class="bold1"}mint chutney{/span}, combine all the ingredients and ¼ cup of water in a mixer and blend till smooth.
- Store the {span class="bold1"}mint chutney{/span} in an air-tight container, refrigerate and use as required.
Method for Mint Chutney
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To make Pudina Chutney (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.
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Pick the mint leaves from the stems and discard the stems.
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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.
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Roughly chop the mint leaves to make it easier for blending. We will need around 2 cups of chopped mint leaves. Since this is a Pudina Chutney (Mint Chutney), we are going to use more mint and less coriander. Mint has many health benefits that makes it beneficial for health.
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Now take a fresh bunch of coriander. Fresh coriander has a bright, citrusy flavor that adds freshness and depth to chutney.
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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.
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Roughly chop the coriander leaves for the Pudina Chutney (Mint Chutney). Keep aside.
- Put the mint leaves in a mixer jar.
- Then add the coriander leaves.
- Now add the onions. This recipe calls for 3/4 cup sliced onions. You will get this quantity by cutting 2 medium onions.
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Now add the lemon juice. Lemon juice will not only maintain the color of the Pudina Chutney (Mint Chutney) but also give it a zesty taste that compliments mint very well.
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Add the sugar to balance the flavor of the lemon. You can reduce the amount of sugar if you do not want a slight sweet taste to the Pudina Chutney (Mint Chutney).
- Now add the roughly chopped greeen chillies.
- Finally add salt to taste.
- Add 1/4 cup water so that it is easily blended.
- Blend into a smooth paste. You will have to stir and scrape the sides of the blender once or twice in between to get a smooth paste.
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Store Pudina Chutney (Mint Chutney) in the freezer in an airtight container. Spread this in Tri Color Sandwich or serve with Corn Seekh Kebab.
What is the shelf life of Pudina Chutney?
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What is the shelf life of Pudina Chutney? This is a common question asked by our readers. How to store Pudina Chutney and what is the shelf life. We suggest you always store Pudina Chutney in an air tight container. Then you can freeze the Mint Chutney for upto 1 month in the freezer. This recipe of Pudina Chutney contains onions and if you skip the onions then the shelf life will increase to 3 months. To store Mint Chutney in the fridge it will last 2 to 3 days.
What to serve Pudina Chutney with?
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What to serve Pudina Chutney with? See our collection of tikki recipes to have with Mint Chutney. I love healthy tikkis, so you can try oats moong dal tikki or mixed sprouts and chana dal tikki.
Mint Chutney – An Accompaniment to Healthy Snacks
- Mint Chutney – An Accompaniment to Healthy Starters & Snacks. With just 10 calories per tbsp., this Mint Chutney is a wholesome accompaniment to any healthy starter or snack – be it a non-fried tikki or pancake or steamed snack like muthia. Mint leaves and coriander in this chutney adds a considerate amount of vitamin A, iron and fiber. The raw onions and lemon juice add a touch on immune building vitamin C, which serves as a line of defense against illness. Minus the small quantity of sugar added in this chutney, it is suitable for diabetics too. Enjoy this Pudina Chutney with your favourite snack.
Tips for mint chutney
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When you clean the bunch of mint leaves, let the tender stems be intact. Remove and discard only the thick stems.
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Adjust the green chillies as per your spice level. Use the dark variety of green chillies, if you love your mint chutney really spicy.
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This chutney stays for 2 to 3 days when refrigerated. If you skip the onions, you can store it in a deep-freezer for 2 to 3 months too!
| Energy | 10 cal |
| Protein | 0.3 g |
| Carbohydrates | 2.1 g |
| Fiber | 0.4 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 193 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 4.8 mg |
| Folic Acid | 6.4 mcg |
| Calcium | 14.9 mg |
| Iron | 0.7 mg |
| Magnesium | 4 mg |
| Phosphorus | 5.7 mg |
| Sodium | 1.2 mg |
| Potassium | 14.4 mg |
| Zinc | 0 mg |
This chatni is superb and goes well with vegetables and fried snacks .Inever added onions before but adding of onion gives it a good base and flavour would like to have recipe of nan and recipe of ghotala filled in it .It is a mumbai street food .I also want the recipe of lambey pao sold in mumbai for breakfast
for many days this chutney remains good when refrigerated
Excellent recipe! Thanks.
Mint with coriander chutney is a very common combination. But in this recipe, the addition of onion is very unique. Onion adds a very delightful flavour. This chutney will act as a great accompaniment for pakodas.