Mint or Pudhina chutney is a delicious spicy condiment prepared from mint leaves and served usually as a side dish with kebabs, tikkas, parathas, kachori, aloo tikki chaat, idli and dosas. Mint, which is known for its diuretic properties accompanied by vitamin supplements from raw mango, forms a side dish that is a bundle of varied flavors. Prepare this delicious tangy dip with the help of the following procedure:
Preparation Time: 5-10 minutes
Cooking Time: 5 minutes
Nutritional content: Rich in fibre, vitamins, sodium and potassium
Recipe yield: 1.5 cup (12 servings, 2 tbsp per serving)
- Mint (Pudhina) leaves - 1 bunch (100g)
- Raw Mango - 1/4 cup
- If raw mango is unavailable use Amchur powder (khatai) - 1 tea spoon
- If both raw mango and amchure are unavailable use a Tomato - 1 small size
- Green chilli (hari mirch) – 2 chopped
- Salt to taste
- Water for the chutney paste
- Separate the mint leaves (pudhina patti) from the stem and wash them well. Strain off the water and put the leaves in a mixer grinder.
- Peel off the raw mango (kaccha aam) and cut into small cubes. Add ½ cup of it to the mixer grinder.
- Wash the green chillies (hari mirch), chop them roughly and add to the grinder. (Add more chillies than mentioned if you want it to be more tart)
- Add salt to taste.
- Churn the mixer grinder. Stop and add a little water (enough to form a fine paste), then churn again.
- Transfer it to a beautiful glass bowl. Garnish with small raw mango cubes (kaccha aam) and mint leaves and serve.
(Tip: Do not add jaggery (gud) or sugar to mint chutney; 2. You can use tomato if raw mango or amchur powder is unavailable; this will enhance the color and taste of the chutney)