Mint (Pudina) Chutney is very versatile and an integral part of an Indian Meal. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or it can be used as a spread in sandwiches – with cucumber or tomatoes and cheese (yummy!) and best of all, it plays a key role in making chaat, a very popular street food.
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Mint leaves – handful
Cilantro – handful
Onion – ¼ of a medium
Tomato – 1, medium
Green Chili – 1 or to taste
Garlic – 4 cloves
Ginger – 2″ piece
Red Chili Powder – to taste
Salt – ½ tsp (or to taste)
Chaat Masala – 2 Tbsp
Sugar – 1/4th tsp
Lemon Juice – ¼ cup
Oil – 1 Tbsp
1. In a blender, add all the ingredients except the Oil.
2. Blend to a smooth mixture.
3. Add Oil and give it one last whirl (helps keeping the green on the chutney over time)
3. Pour into serving dish.
4. Makes about 1 cup and can be served with pakodas, Puda, chaat….
1. Be sure to use only the leaves of the Mint – discard the stalks.
2. When available, add a little bit of raw green mango to the chutney for additional flavor.
3. Store in the refrigerator. Mint Chutney has a shelf life of about 7-10 days.
4. Mint Chutney freezes well also and can be kept for the times when Mint is not readily available.
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