Mint chutney or pudina chutney recipe.
The Indian street food and snacks are incomplete without this versatile chutney. This spicy condiment is made with mint or pudina as the main ingredient. Just a handful of ingredients blended together to form the perfect dip that is ready in less than 5 minutes.
Mint has several health benefits, one of the most important one being it aids in digestion. It is also a natural anti-inflammatory. Chewing mint leaves stimulate enzymes that aid digestion.
There are many versions of making a good mint chutney. This is my take on it and I find the combination of ingredients I use very flavourful and perfect. To make mint chutney, I blend together mint leaves, coriander leaves, onion, ginger, green chilli, salt and lemon juice. I then spoon it into a bowl and sprinkle some black salt (kala namak) before serving. For a variation, I add a tablespoon of yogurt while blending and skip the lemon juice, which works great too.
Ready in minutes, this chutney lifts the taste of street food, kebab, or any appetiser. Serve this alongside your favorite snack and tickle your taste buds with this spicy, tangy chutney.
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- 1 cup mint leaves
- ½ cup coriander leaves
- 1 small onion chopped
- ½ inch ginger grated
- 2-3 green chilli or to taste
- 1 tablespoon lemon juice
- Salt to taste
- 1 pinch black salt (kala namak), optional
- Place all the ingredients except black salt in a mixer or blender and grind into a smooth paste using some water
- Spoon into a bowl, add black salt and serve