Mint Chutney, also known as Pudina Chutney, is a vibrant condiment that adds a burst of freshness to any meal. This tangy and slightly spicy chutney pairs perfectly with a variety of Indian dishes, including samosas, kebabs, and grilled meats. Made with fresh mint leaves, coriander, green chilies, and a hint of lemon, this chutney is not only delicious but also packed with health benefits.
Ingredients
- 1 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 2 green chilies
- 1-inch piece of ginger
- 2 tablespoons lemon juice
- 1 teaspoon cumin seeds
- 1 tablespoon yogurt (optional for creaminess)
- Salt to taste
- 2 tablespoons water (adjust as needed)
Steps
1. Preparing the Herbs Start by thoroughly washing the mint and coriander leaves under running water. This helps remove any dirt or pesticides. Once clean, pat them dry with a kitchen towel to remove excess moisture.
2. Blending the Ingredients In a blender, combine the mint leaves, coriander leaves, green chilies, and ginger. Add the lemon juice, cumin seeds, and salt. For a creamier texture, you can include a tablespoon of yogurt. Blend everything together until you get a smooth paste. If the chutney is too thick, add water gradually to reach your desired consistency.
3. Adjusting the Flavors Taste the chutney and adjust the seasoning if needed. You can add more salt or lemon juice to balance the flavors. If you prefer a milder chutney, reduce the number of green chilies. Blend again for a few seconds to incorporate any adjustments.
4. Serving the Chutney Transfer the chutney to a serving bowl. Mint chutney is best served fresh, but it can be stored in an airtight container in the refrigerator for up to a week. Serve it as a dip with snacks or as a side with main dishes.
Tips for Variation
- Sweet Mint Chutney: Add a tablespoon of sugar or honey to the chutney for a sweet and tangy twist. This variation pairs well with spicy dishes.
- Coconut Mint Chutney: Blend in a quarter cup of grated coconut for a tropical flavor. This version is particularly popular in South Indian cuisine.
- Garlic Mint Chutney: Add a clove or two of garlic to the blender for an extra kick. Garlic enhances the pungency and adds depth to the chutney.
- Nutty Mint Chutney: Incorporate a handful of roasted peanuts or cashews for a nutty flavor and richer texture. This variation also adds a slight crunch.
- Spicy Mint Chutney: Increase the number of green chilies or add a pinch of red chili powder for a spicier version. Perfect for those who love a bit of heat in their condiments.
Macros (Per 2 tablespoons)
- Calories: 15
- Carbohydrates: 3g
- Protein: 0.5g
- Fat: 0.1g
- Fiber: 1g
- Sugars: 0.5g
Frequently Asked Questions
- Can I use dried mint leaves instead of fresh?
- Yes, you can use dried mint leaves, but the flavor will be less vibrant. Fresh mint leaves are recommended for the best taste and aroma.
- How long can I store mint chutney in the refrigerator?
- Mint chutney can be stored in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it in ice cube trays and thaw as needed.
- Is mint chutney suitable for vegans?
- Yes, mint chutney is suitable for vegans if you omit the yogurt. You can use a plant-based yogurt alternative if desired.
- What dishes can I serve mint chutney with?
- Mint chutney pairs well with a variety of dishes, including samosas, pakoras, kebabs, grilled meats, sandwiches, and as a dip for chips and veggies.
Refreshing Mint Chutney: A Burst of Freshness for Every Meal
Ingredients
- 1 cup fresh mint leaves
- ½ cup fresh coriander leaves
- 2 green chilies
- 1- inch piece of ginger
- 2 tablespoons lemon juice
- 1 teaspoon cumin seeds
- 1 tablespoon yogurt optional for creaminess
- Salt to taste
- 2 tablespoons water adjust as needed
Instructions
- Preparing the Herbs Start by thoroughly washing the mint and coriander leaves under running water. This helps remove any dirt or pesticides. Once clean, pat them dry with a kitchen towel to remove excess moisture.
- Blending the Ingredients In a blender, combine the mint leaves, coriander leaves, green chilies, and ginger. Add the lemon juice, cumin seeds, and salt. For a creamier texture, you can include a tablespoon of yogurt. Blend everything together until you get a smooth paste. If the chutney is too thick, add water gradually to reach your desired consistency.
- Adjusting the Flavors Taste the chutney and adjust the seasoning if needed. You can add more salt or lemon juice to balance the flavors. If you prefer a milder chutney, reduce the number of green chilies. Blend again for a few seconds to incorporate any adjustments.
- Serving the Chutney Transfer the chutney to a serving bowl. Mint chutney is best served fresh, but it can be stored in an airtight container in the refrigerator for up to a week. Serve it as a dip with snacks or as a side with main dishes.