Pudina ki chutney is a condiment prepared using fresh mint leaves, combined with onions, zinged with lemon juice, and spiced with green chilies. Pudina chutney recipe is very simple and easy to make like most of the chutney recipes. Further, it does not call for many ingredients because the flavor of fresh mint has been highlighted. Whenever I made pudina ki chutney, it would make it in combination with some coriander leaves. As in half proportion of coriander leaves and half mint leaves. However, recently when I was short of fresh coriander leaves and had a large bunch of mint leaves; I made pudina ki chutney with pudina only. And it tasted so good. The tricky part about pudina chutney is that it tends to get dark easily. Therefore I like to make it and immediately fill it in the ice trays and freeze it. Whenever I want to serve it, I just take out one or two cubes of it and thaw the same and use it. Pudina ki chutney really complements a plate of dal and rice or a plate of samosa or pakoras, etc. Do try it; I am sure you will love it.
Fresh Mint Leaves: A large bunch of mint has been used in the pudina ki chutney recipe. Well, it is very important to use fresh and organic mint to make the chutney. My mother would always prefer “desi pudina” for her chutney recipes. It is more tender and pungent. Whatever mint you have, make sure to wash it thoroughly. I never discard the tender stems of mint or even coriander for that matter. However, if the stems are too old or tough, you will have to discard the same.
Onions: I have always seen my mother adding onions to the chutneys, be it dhaniya ki chutney or pudina ki chutney recipe. And I have always loved its effect. It gives a perfect color to the chutney and enhances its taste a lot. You can skip the onions from pudina chutney recipe if you want a no onion pudina chutney recipe.
Green Chilies: You can adjust the number of green chilies depending on how hot you want the chutney to be.
Lemon Juice: Although this is my favorite ingredient to add tanginess. If you do not have lemon juice, you can add tamarind water instead.
Other ingredients: I have used black salt to season the chutney. You can add garlic, ginger, etc. to flavor pudina ki chutney.
Perfectly made pudina chutney is perfectly balanced. It bursts with the flavor of mint and has a gorgeous green color. It is appropriately hot and tastes absolutely refreshing and pungent. To make perfect pudina ki chutney, make sure to keep the following points in mind:
Chutneys are the most common condiments of Indian food. Be it North India or South India, every state has a list of chutneys in their cuisine. The best part about chutneys is that these are absolutely simple to make and delish to relish. And therefore we have a number of chutney recipes on the blog. There are chutney recipes for idli, dosa such as coconut chutney, ginger chutney, onion chutney; likewise, there are chutney recipes for chaat such as the green chutney, tamarind chutney, garlic chutney; there are chutneys for fast too.
Serve it with some hot dal and rice for a weekday lunch.
1.This recipe makes one cup of pudina chutney.
2.In a grinding jar add 2 cups of mint leaves, 2-3 chopped green chilies, juice of one large lemon, black salt to taste and 1 chopped onion. Add 1-2 tbsp of cold water.
3.Grind to make the chutney. Do not over-do it.
4.Taste a little. Check and adjust the seasoning and consistency.
5.Serve. Bon appetite!
PREP TIME 5 minutes
COOK TIME 0 minutes
TOTAL TIME 5 minutes
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