Mint Chutney

Mint Chutney recipe is a dipping sauce or a dry base dip for the substitute of a sauce in Indian or even Asian cultural cuisines that include ingredients such as tomato relish, a grounded peanut used for garnishing or yogurt, mint puree and cucumbers. Normally, chutneys that are unique in both color and taste can be served together as a favorite combination. Other combinations can include a green mint and chili chatni and can also include other unique flavors such as dates chutney or sweet brown tamarind chatni. However, one of the most common and preferred chutneys in the Asian culture is most probably the Pudina or Mint Chutney recipe which is a deliciously spicy condiment prepared from fresh mint leaves, combined with coriander leaves, ginger, and garlic. The main purpose of adding in ingredients such as coriander leaves and garlic is to add more dimensions to the flavor and at the same time bringing in a sweet aroma of mint.Moreover, if the cook is expecting to serve this delightful sauce to guests or friends, they can expect to present them a twist with some tempting snacks like khaman dhokla, paneer tikka dry, samosa, sandwiches and even kachori.
To prepare the classic Pudina or Mint Chutney Recipe, foodies should finely chop 1/2 cup of chopped mint leaves in a bowl. Then add 1 cup finely chopped coriander leaves, 2 chopped garlic cloves (lasun), 2 chopped green chilies, 1/4 inch ginger piece in a finely chopped state, 1 teaspoon lemon juice, 1/4 teaspoon salt or as per taste and 1 teaspoon water to reduce the viscosity of the paste. It is entirely an optional choice but 1 teaspoon of sugar can enhance the dip’s taste. Mix the ingredients of the Pudina or Mint Chutney recipe in a grinder and mix until it becomes a smooth consistency. Foodies can add more water according to their needs and taste. Now, a savory bowl of Mint Chutney recipe is ready to be served as a side dish. It can be kept in an airtight container inside a refrigerator but it is important to keep in mind that it can only be stored for not more than 3-4 days.

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