Mint or Pudina Chutney is a delicious, tangy and flavorful dip that can be served with “n” number of dishes. You can have it with parathas, samosas, pakoras or chaats.
As Summer is here, you will see plenty of mint available in the market and it’s good for health too. You can make Pudina-Coriander chutney or just Pudina chutney. My mom makes only Pudina chutney and it tastes yummy. It’s tangy and has got that perfect balance of sweet and sour. With just a few ingredients at home, you can make this and can also store in the refrigerator too for 2-3 days.
Also, do check Coriander Chutney.
Let’s get started.
| Prep Time | 10 minutes |
| Servings |
portion
|
Ingredients
- 100 gms or a bunchs Mint Pudina / leaves
- 1 - 2 Mango Raw slices
- 20 - 25 gms Jaggery Gur /
- to taste Salt
- to taste Green chili
Ingredients
|
|
Instructions
- Clean the mint leaves and wash it properly under tap water. Remove all the dirt and mud (if any).
- In a mixer blender, put mint leaves, dry mango, green chili, jaggery and blend.
- If required, you can add water. We want a medium thick consistency.
- Now add salt and mix well.
- Serve it with Paratha, Samosa, Pakoras, Chaat or as a side dish.
- If wanna keep for long, store in an air tight container and put in freezer for 2-3 days.
- When use, take the chutney out and let it come to room temperature, add salt and serve.
Recipe Notes
Notes :
- You can add coriander leaves for the volume or if you don't like Pudina all alone.
- Can add Bikaneri Bhujiya for the extra taste.
Happy Cooking!
Share this Recipe
No Comments