Recipes

Mint Chutney (Pudina)

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.

NOTES:

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.

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