Mint chutney is a spicy dip or sauce prepared with fresh mint leaves and spices. Mint leaves are pudhina leaves which are very refreshing, pleasant and aromatic. The mint chutney has a sharp and strong taste which is usually served as a dip for snacks like pakora, dhokla, samosa, sandwiches, chats etc.
Mint chutney can be used as a spread for your sandwiches and can also be used for tandoori snacks. The chutney is very flavorful and aromatic as we use fresh mint leaves. Adding coriander leaves, green chilli and ginger enhances the taste of the mint chutney. There are many variations to this mint chutney recipe and can use curd, coconut etc. to prepare this. You can also check Pudhina Chutney recipe which can be served as a side dish for idli, dosa, chapathi, poori etc.
Mint leaves are a good appetizer and helps in digestion. It is a soothing herb with strong and refreshing aroma which aids in headache and nausea. Using mint leaves in any recipe, adds flavor and also increases the nutrition of the food. These leaves are low in fat, cholesterol and a good source of protein, vitamin, zinc, fiber, iron, calcium, potassium, manganese, magnesium etc.
1 cup mint leaves
2 tbsp coriander leaves (opt)
½ inch ginger, chopped
2-3 green chillies
½ tsp lemon juice
¼ tsp chat masala powder
¼ tsp sugar
Salt, to taste
- Take fresh mint leaves and separate the leaves from its stem. You can include tender stems along with the leaves.
- Rinse mint leaves few times until clean. Drain all the water completely. If using coriander leaves, rinse it as well.
- Peel outer skin of ginger and rinse it also along with green chillies. Chop ginger and green chillies roughly. Adjust green chillies to suit your taste buds.
- In a mixer jar, add cleaned mint leaves, coriander leaves, green chillies and ginger. Pulse it few times.
- Now add lemon juice, chat masala and sugar. Grind it to smooth paste. You can add little water if required. Transfer the ground mint chutney to a bowl. Add salt to taste and mix well.
- Serve Mint chutney as an accompaniment with snacks, sandwiches or chats.
- Mint chutney can be prepared without adding coriander leaves too.
- Adjust green chillies as per your preference.
- If you do not have chat masala, replace it with amchur powder.
- You can also add ¼ tsp jeera/cumin powder while grinding.
- Regular salt can be replaced with black salt too (sendha namak).
- Adding lemon juice and sugar enhances the green color of the chutney and also taste.
- Refrigerate mint chutney in an airtight container. It stays good for 4-5 days when stored properly. You can also freeze the chutney and can be stored for up to 2-3 months.
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