Pudina Chutney Recipe
Learn The Essence of Desi Dip- Your Favourite Pudina Chutney!
Indian households have witnessed the spring of spice and tang since times unknown. Our desi dip — the mint chutney is the perfect blend of both and a signature seasoning that goes with nearly all Indian food, from snacks to full-course meals. Aren't our pudina chutneys to be proud of? How does the taste and fresh green colour come through? Well, the pudina chutney can be made in more than one way. It's a relish combined with fresh mints, coriander and some spices like chillies, cumin, and garlic. And even fruits in some cases!
The diversity of Indian cultures and states serve different delicious pudina chutneys, such as yoghurt mint chutney, South Indian pudina chutney, and dhania pudina chutney. Let's discuss how to make mint chutney at home—the perfect dip for various foods and snacks such as kebabs, vada pav, pakora, samosa, tandoori platter, sandwiches, and more!
How To Prepare Pudina Chutney: Your Complete Step-by-step Guide
With a number of spices and herbs available, you can enjoy the benefits of making a pudina chutney recipe in many forms. This article discusses a must-try pudina chutney: the incredible yoghurt mint chutney. Bring on the tang and add flavour to your meal!
Ingredients Required for the Yoghurt Mint Chutney
Below are the key ingredients on how to make an average bowl of pudina chutney, which is 240 ml. It's truly a 10-minute DIY craft.
• Fresh Mint Leaves - 1 cup (15 grams)
• Coriander Leaves - Half a cup
• Salt - Half a teaspoon (adjust to taste)
• Sugar - Half Teaspoon
• Peeled Ginger - 1/4 inches
• Garlic Clove - 1 (small or medium)
• Thick Yoghurt - 1 cup
• Green Chillies - 1 to 2 (deseeded)
• Roasted Cumin Powder (Jeera Powder)- 1/2 to 3/4 teaspoon
• Chaat Masala - 1/2 to 3/4 teaspoon
Yoghurt Mint Chutney Recipe
Read on for a step-by-step guide to making a sizzling hot and green desi sauce!
Step 1:
Pluck out all your mint leaves from its stalk. After detaching, you can throw out the mint stalks since we do not want the sour taste of the stalk on the chutney! Wash leaves well in a bowl of water and rinse it a couple of times, and then take half a cup of tightly packed coriander leaves with tender stems and rinse it several times, too. Drain away completely; you can squeeze them in your fist before adding both mint and coriander leaves to the mixer grinder jar.
Step 2:
Now add these flavour spices and herbs to the mixer to bring on the true taste of your chutney: Cloves of garlic, ginger, and 1 or 2 green chillies. Then add 1/2 a teaspoon sugar and 1/3 salt.
Step 3:
Add just one tablespoon of chilled yoghurt to the rest of the items in the mixer or grinder jar. You are not supposed to use the entire yoghurt at this stage. If you have increased the bowl quality of your chutney, you can increase the number of teaspoons for curd accordingly.
Step 4:
Now, grind all the ingredients well until they are consistently fine and flowy. Add 1-2 tablespoons of water to maintain the texture. Make sure you do not over-grind it. The pudina leaves contain oil that may turn the chutney bitter if over-grinding.
Step 5:
Pour the rest of the curd into a separate bowl. Add roasted cumins and chaat masala powder to the curd depending on your comfort, taste, and availability. Whisk the yoghurt well so that the powders mix well and the consistency becomes smooth.
Step 6:
The final step is to transfer the chutney paste to your bowl of perfectly whisked yoghurt. Mix it well and adjust salt or other spices to taste.
Step 7:
Serve your guests this hot green condiment pudina chutney recipe with a tandoori platter or snacks for a mouth-watering experience! You can even store it in an airtight container in your refrigerator. It will last 3 to 4 days.
What are some Secret tips to turn your chutney into a blissful dip?
Mint leaves are known for their captivating aroma. Do not use wilted leaves for the paste. Adding fresh leaves will give your chutney a refreshing taste and make it healthier and greener.
Try making your pudina chutney a day prior or a night before your special events and occasions since it discolours after a day or two due to oxidisation.
Add some teaspoon of lemon juice for a little piquancy to your pudina chutney.
Do not use the pudina stalks since adding the stems can make the chutney taste bitter and sour.
Avoid using too much water or runny and sour yoghurt. This may affect the consistency and texture of your mint chutney, changing its overall taste. You can even add fresh cream to reduce the tanginess of the sour yoghurt.
FAQs
Q1. Can I use the plastic container to store the chutney?
It is recommended that you use a glass air-tight container to store your items, be they chutney or any other food item.
Q2. What is an alternative for chaat masala in the pudina chutney?
Although chaat masala is not a mandatory ingredient in the mint chutney, you can use black salt. The black salt has a sharp and strong taste. Just ensure the amount remains optimum since you will also be adding white salt. Do not overdose on any of the salts.
Q3. What are additional ingredients we can use in the chutney?
The mint chutney has numerous variants. You can even create your own pudina chutney variant. You can add items like cashews, tomatoes, and lemon juice to the chutney.
Q4. Does the mint chutney affect digestion?
The mint in the chutney is actually a digestive ailment, along with many other benefits to the body. The herb soothes an upset stomach and helps digest heavy food. This is why it is a perfect condiment for oil-fried snacks and other appetisers.
