mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich |
by Tarla Dalal
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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.
- To make mint chutney, combine all the ingredients and ¼ cup of water in a mixer and blend till smooth.
- Store the mint chutney in an air-tight container, refrigerate and use as required.
Mint Chutney, Pudina Chutney recipe with step by step photos
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.
- Pick the leaves from the stems and discard the stems.
- Wash the 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 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.
- Now take the coriander.
- Separate the 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 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.
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.
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.
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? 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? 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 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.
When you clean the bunch of mint leaves, let the tender stems be intact. Remove and discard only the thick stems.
Adjust the green chillies as per your spice level. Use the dark variety of green chillies, if you love your mint chutney really spicy.
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!
Nutrient values (Abbrv) per tbsp
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