How To Make Quick Pudina Chutney At Home

Pudina chutney is the most loved tangy dip that can be paired with any dish, be it spicy samosas, crispy aloo pakode, or simple daal chawal - it will just double the taste.

Shubham Bhatnagar  |  Updated: May 03, 2018 11:40 IST

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How To Make Quick Pudina Chutney At Home
Highlights
  • Pudina chutney is the most loved tangy dip
  • It can be paired with any dish, be it spicy samosas or aloo pakoda
  • Pudina chutney is known to Indian households since centuries
Last year when I was travelling to the U.S. to attend my cousin's wedding, I was given a long list of home-made foods that I had to bring along with me. Since he lives there alone and mostly eats out, he craves for home-made Indian food. The list was long and I was not sure if I would be able to carry everything or not (also the flight restrictions!), so I decided to pick the top 5 items of the list. Not-so-surprisingly, pudina chutney was the number 1 item. And, why not? It is the most loved tangy dip that can be paired with any dish, be it spicy samosas, crispy aloo pakode, or simple daal chawal - the exotic pudina chutney will just double the taste.

CommentsPudina chutney is known to Indian households since centuries, yet the taste of chutney differs from one another. Last week, one of my colleagues got a platter of veg pakodas with her mom's special pudina chutney for lunch. As a courtesy she offered me some, and that's it... there I was wolfing them down shamelessly. I should not be blamed, it was that sinful pudina chutney that was doing its magic. Since then, her mom's special pudina chutney became the talk of the town and whoever tasted it claimed that it was the best chutney they have ever had! I am sure there are a lot of fun stories like these that talk about the goodness of the divine pudina chutney. Having said that, here is a step-by-step guide below to make your own pudina chutney at home.
 

Ingredients:
  • 2 to 3 green chillies
  • 1 cup of fresh mint leaves
  • 3 cups of coriander
  • 1 kairi (raw mango)
  • 1/4 tsp salt
  • 1/4 heeng
  • 1 tsp zeera
  • 6 to 8 small cloves of garlic (optional)
  • 1-inch piece of ginger
  • 1/4 cup water
 

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Method:
  1. Clean mint leaves and coriander and cut their stems.
  2. Take all the ingredients and blend them until smooth.
  3. Taste and adjust salt. You may add more chilies, if needed and blend again.
  4. Transfer the chutney in an air-tight container and store in refrigerator for up to a week.

So, now your chutney is ready to be savoured. Pair it with rolls, cutlets, tikka, grilled veggies, or simply use it as a salad dressing.

About Shubham BhatnagarYou can often find Shubham at a small authentic Chinese or Italian restaurant sampling exotic foods and sipping a glass of wine, but he will wolf down a plate of piping hot samosas with equal gusto. However, his love for homemade food trumps all.

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