Recipe
Mint Chutney
2 years ago
Mint chutney is an all-purpose dip for all varieties of appetizers and also a side dish. This tongue-tickling recipe is not only simple to make but also brings additional flavourful deliciousness to all Indian food.
Region: Pan India
Nature: Side/Accompaniment/Dip/Chutney
Cuisine: Indian
Prep Time: 10 Min
Cook Time: 05 Min
Total Time: 15 Min
Serves: 4
Main Ingredients:
Items |
Quantity |
|---|---|
Fresh mint leaves |
150 gm |
Cilantro leaves |
100 gm |
Curd/Yogurt |
½ cup |
Roasted cumin powder |
1 tsp |
Black salt/ Salt |
To taste |
Amchur powder (Dry mango powder) |
½ tsp |
Onion slice/chopped |
1 no |
Ginger chopped |
1-inch |
Green onion |
1 cup |
Lemon juice |
1 tbsp |
Green chilies |
1-2 no |
Ice cubes |
08-10 no |
Main Methods:
Wash all the vegetables in running water before cutting.
Chop Roughly all the vegetables and keep them aside.
If possible, use only the leaves and do not use the stems use wilted or dry mint and cilantro leaves always use fresh ones.
Take the fresh curd in a bowl, add an equal amount of water and whisk it well.
Roasted cumin powder, amchur powder (dry mango powder) and black salt/salt with the curd.
Put mint leaves, cilantro, ginger, onion, green onions and green chilies into a grinder jar with 5-6 ice cubes to grind them to a smooth paste.
Ice cubes and lemon helps prevent discoloration of mint chutney.
To make a spicy chutney add more green chilies.
Add curd to the freshly ground green chutney and give spin until mix well.
Blend them to a uniform paste and takeout this paste to a bowl.
Check the chutney for salt and taste and add lemon juice.
Balance the seasoning by adding salt and other spices if required.
Mint chutney is ready to serve.
Refrigerate the chutney in an airtight steel or glass jar.
Mint chutney goes well with almost every appetizer.
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