Mint Chutney | How to make Mint Chutney

By Priti Shetty Naiga  |  24th Mar 2016  |  
5.0 from 1 review Rate It!
  • Mint Chutney, How to make Mint Chutney
  • Prep Time

    0

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

114

1





About Mint Chutney Recipe

MINT CHUTNEY is a spicy dip made from mint leaves, coriander leaves, chili, lemon and other spices. Mint Chutney (pudina chutney) is also known as Green Chutney i.e. ‘Hari Chutney’ in Hindi. It is one of the most popular, versatile and flavourful condiment which goes along well with almost any food. Mint Chutney is mostly enjoyed with snacks such as Samosas, Vada paav, Chaat, Pakoras, Kebabs, as Dips, Spreads in sandwiches, wraps and rolls and also as a Side during meal times. It is also used to marinade a meat/fish.

Mint Chutney, a deliciously finger licking recipe to treat your family and friends. This recipe of Mint Chutney by Priti Shetty Naiga will definitely help you in its preparation. The Mint Chutney can be prepared within few minutes. The time taken for cooking Mint Chutney is 5 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Mint Chutney step by step. The detailed explanation makes Mint Chutney so simple and easy that even beginners can try it out. The recipe for Mint Chutney can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mint Chutney from BetterButter.

Mint Chutney

Ingredients to make Mint Chutney

  • 1 1/2 cup Mint Leaves, loosely packed
  • 3/4th cup Coriander Leaves, loosely packed
  • 2-3 Green Chilies
  • 1 tsp Ginger, chopped
  • 1 tsp Garlic, chopped
  • 1 tbsp Coconut, freshly grated or desiccated (optional)
  • 2 tbsp lemon juice
  • a pinch of Tamarind (peas size)
  • 2 tbsp Water (approx)
  • Black Salt or Rock Salt

How to make Mint Chutney

  1. Blend all the ingredients above into a smooth consistency.
  2. Use minimum water so that you get a nice thick and smooth chutney.
  3. Transfer into the serving bowl. Serve as a condiment or dip.

My Tip:

1. Wash all herbs in cold water before use. And make sure to discard the stalks. 2. This chutney is very versatile and it goes well with everything from samosas to grilled meat. 3. Recipe makes around 1 cup chutney. 4. Refrigerated Mint chutney will stay good for one week. And if frozen would stay long. Just thaw and use the chutney. 5. Always store in the air tight container. 6. Coconut is completely optional. You can either skip it or can also substitute it for peanuts or channa.

Reviews for Mint Chutney (1)

Kashmira Trivedia year ago

nice
Reply