PUDINA DHANIA CHUTNEY
Mint chutney is full of flavors and is a wonderful accompaniment to have with fritters, rice dishes, raita, tikkas and other snacks. There are many versions of this chutney/dip as it is widely used in Indian homes and we all have our own favorite way of making it. I am sharing my version here.
Good to Know
Mint is an aromatic herb, rich in nutrients and is used (especially in Indian households to help relieve Indigestion. It also helps manage blood sugar levels and treat skin conditions.
------------------------ Makes One small bowl of chutney Course : Side dish Cuisine : Indian Difficulty level : Easy -------------------------
- Fresh Mint leaves : 2 bunches
- Fresh coriander/cilantro (dhania) leaves : one bunch
- Two Green chillies
- 4-5 Garlic cloves
- 1-2 small pieces of Raw mango or half tomato (optional)
- 1 tsp lemon juice
- 1-2 tsp water
- Salt to taste
- Put all the ingredients in a chutney jar (grinder) and grind them.
- Check and if you find it too thick, add little water to get the desired consistency.
- Store in a airtight container, refrigerate and use when required. This can be stored for 3-4 days in the refrigerator.
Use a mortar and pestle, if you have one, you will find the taste and texture different and more appealing.
- Add few tsp of curd/yogurt while grinding and enjoy with fritters.
- Add 1/4th cup freshly grated coconut in the grinder along with other ingredient and enjoy with south Indian dishes.
- Don’t grind the chutney in the electric jar for too long, otherwise it turns bitter.
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