April 23, 2013

Mint Chutney

Spicy Mint chutney or Pudine ki chutney gives an awesome flavour to any sandwich or chaat. I was never able to make perfect mint chutney. Whenever I made it, it would turn out very runny and diluted and flavourless (of mint). Disappointed, I would add coconut and have it like an ordinary chutney, slightly tasting of mint. Oh can you imagine potato sandwich without a perfect pudina chutney?
All this until I learnt that no (or less) water should be added while making Pudina chutney😛

There are many tricks to perfect Mint or Pudina chutney like adding bread crumbs or adding ghatiya (a gujarati snack with chickpea flour/besan) while blending the chutney. I have tried bread crumbs, and it gave a paste-like texture. So I just make pudina chutney with the obvious ingredients, nothing surprising, no secrets, no tricks!

Mint Chutney

Mint leaves or Pudina – 3 cups when chopped
Coriander leaves – 1.5 cups when chopped
Green chillies – 2 (or as per taste)
Onion – half cup when chopped
Tamarind – a small ball – size of small lemon (Tamarind can be substituted by lemon juice – 2 tbsp)

How I prepare:

1.      For people who are not obsessed with accurate quantities (like me), just a take a LOT of mint leaves and a lesser lot, maybe half, of coriander leaves. 
2.      Soaking tamarind for 20-30 minutes prior helps to grind it well.
3.     Grind all the ingredients. If you still feel it's dry and requires water, add little water. Or a piece of tomato! Works well!
4.      Use it as a dip for snacks, make Indian-Nachos with Papad, bread spread, enjoy with anything crispy or chatpata!!

I use the small jar of blender for chutneys. All of these ingredients may not fit in at first, add whatever fits, blend, add more, blend, add more, blend…. 😁

Mint Chutney

1 comment :

  1. the suggestions at the very end are helpful. Thank you