New Delhi: Ever fancied something a bit different with your evening snacks? Forget boring old ketchup; it’s time to spice things up with chutney! Serve your guests delicious chutney alongside snacks. While many types of chutney are available today, one of the most popular is Pudina chutney. Pudina chutney pairs beautifully with breakfast and snack dishes alike.
Everyone has their own unique recipe for making special homemade Pudina chutney. These chutneys hold countless stories and cherished memories. Try making Pudina chutney at home with these simple steps. It tastes delicious and can be made quickly!
Pudina Chutney Recipe
Follow these instructions carefully to make the perfect Pudina chutney at home!
Ingredients:
- 2 cups mint leaves (Pudina) – 70 grams
- 1 to 2 green chillies – chopped
- 1-inch ginger – chopped, or 1 teaspoon roughly chopped ginger
- ½ teaspoon chaat masala – or add as per taste
- ½ teaspoon lemon juice
- Salt as required
- 2 tablespoons water, or add as needed for grinding or blending
How to Make Pudina Chutney:
- Rinse 2 cups of packed mint leaves thoroughly in water. Also, rinse 1 or 2 green chillies and 1-inch peeled ginger.
- Add the mint leaves to a grinder jar along with the roughly chopped ginger and green chillies.
- Add ½ teaspoon of chaat masala, ½ teaspoon of lemon juice, and salt as per taste. If you do not have chaat masala, substitute with ¼ teaspoon of dry mango powder (amchur), ¼ teaspoon of roasted cumin powder, and ¼ teaspoon of black salt or regular salt as required.
- Add 1 or 2 tablespoons of water and grind to a smooth consistency. Avoid adding too much water while grinding. Transfer the chutney to a bowl or a small jar.
Your mint chutney is now ready! Serve it with snacks such as vegetable cutlets, bread pakoras, French fries, cheese balls, kebabs, or paneer tikka. If not serving immediately, refrigerate it in an airtight container. This chutney can be stored for 3 to 4 days in the refrigerator.
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