Mint (Pudina) Chutney as my mom taught me. It is a spicy dip, extremely tasty and served in small quantities as a dip with appetizers like Samosas, Kebabs, Pappad, as a spread in Sandwiches or even with Biryanis.
Mint has been celebrated for centuries for its wonderful aroma and taste. The most well-known health benefits of mint are healing an upset stomach and calming the digestive tract.
Things you will need
- Mint leaves – 1 bunch
- Red onion – ½ no
- Ginger – 2 inch root
- Anardana – 2 tbsp
- Green pepper – 2 nos
- Lemon Juice – of 1 lemon
- Salt to taste
Golden Touch Set Up [5 mins]
- Roughly chop the mint leaves.
- Roughly chop the red onion, ginger and green pepper kept separately.
Golden Touch preparation – [7 minutes]
- Heat a non-stick pan. Sauté the mint leaves for 3 minutes, to get rid of the raw taste of the leaves. Now you will see the leaves shrink and become darker.
- In a blender take all the ingredients, except the lemon juice, mix into a smooth paste.
- Add salt and lemon juice.
Touch of gold service
Serve with Tandoori Chicken, Tikka, Kabab, Pappad, Biryani.
Mint Chutney for Onion Bhajji, Pakoras:
Add an equal amount of Mint Chutney with plain yogurt, mix well. Add salt to taste.
Red Onion – Red onions are tastier and sharper than the normally available Spanish onions, which are brown; and makes you cry by cutting it.
Anardana – Made from dried pomegranate seeds (black in color), this spice has a sweet fruity, sweet and sour flavor. Used in Chutneys, they are also used in pastries and breads in the Middle East.
Lemon Juice – Provides a sour taste and prevents the Chutney from darkening.