recipe of pudina chutney
The Best recipe of pudina chutney
The health perks of pudina chutney are what really make it special. Fresh mint leaves are packed with antioxidants and can help soothe digestion, making it a great way to add a flavor boost without overloading on heavy ingredients. It’s light enough to pair with almost any meal, whether it’s a quick lunch or a family dinner, and it’s always a hit with kids who might be hesitant about spice. Plus, the recipe is so simple that it’s easy to adjust—swap in a little more lemon for extra zing or skip the red chili if someone’s sensitive to heat. It’s that kind of chutney that feels like a no-fuss, no-stress way to elevate your cooking.
Classic Pudina Chutney for Indian Street Food
A vibrant, tangy mint chutney that pairs perfectly with samosas, pakoras, or as a spread on bread. Refreshing and aromatic, this chutney brightens up any Indian meal.
🥘Ingredients
- 1 cup fresh mint leaves (about 100g)
- 1 small bunch green chilies (adjust to taste)
- 1/2 cup water
- 1 large tomato, finely chopped
- 1 small onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup tomato purée
- 1 tbsp lemon juice
- 1/2 tsp salt (adjust to taste)
- 1/4 cup chopped cilantro (coriander leaves)
👨🍳Directions
-
1
Blend the mint leaves, green chilies, and water into a smooth paste. If using a mortar and pestle, gently crush the leaves and add water gradually. -
2
In a pan, heat cumin seeds over medium heat until they sizzle. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 1 minute. -
3
Add tomato purée, coriander powder, turmeric, and red chili powder. Cook for 5–7 minutes until the mixture thickens. Let it cool. -
4
Strain the tomato mixture through a fine-mesh sieve to remove seeds and skin. Mix the strained tomato base with the mint paste. -
5
Add lemon juice and salt. Stir well and let the chutney sit for 10 minutes to allow flavors to meld. Finish with chopped cilantro.
🔧Equipment
- Food processor or mortar and pestle
- Large mixing bowl
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pudina Chutney for Indian Street Food Works
❓ Frequently Asked Questions About Pudina Chutney for Indian Street Food
What is the best way to store pudina chutney for long-term use?
You can store pudina chutney in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze it in portions for up to three months. Thaw slowly in the fridge before reheating.
Can I make this chutney without fresh mint leaves?
Yes, you can substitute fresh mint with dried mint leaves, using about half the quantity (e.g., 1 tablespoon of dried mint for every 2 tablespoons of fresh mint). Ensure the dried leaves are of good quality to maintain flavor.
Is this recipe suitable for a vegetarian diet?
Absolutely, this pudina chutney is entirely vegetarian and does not contain any animal products. It’s a great accompaniment to grilled meats or vegetarian dishes like paneer or dal.
How can I adjust the spice level if I prefer it milder?
To reduce spice, remove some of the green chilies before blending or reduce the amount used. You can also add a bit more yogurt or coconut milk to balance the heat. Avoid adding salt if you’re sensitive to spice.
