Pudina chutney in - 2 way

 

Ingredients

For Pudina Chutney With Tandoori Snacks - 1st Recipe

• 3 to 4 tablespoons fresh curd or yogurt or cashew yogurt
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala
• 1 teaspoon dry mango powder (amchur) or dry pomegranate seeds powder (anardana powder)
• black salt or rock salt or white salt - add as required
• 1.5 cups fresh mint leaves
• 1 cup fresh coriander leaves
• 1 small onion , chopped or ¼ cup chopped onions
• 3 to 4 small to medium garlic cloves chopped (optional)
• 1 inch ginger , chopped or 1 teaspoon roughly chopped ginger
• 1 to 2 green chilies , chopped
• 2 to 3 tablespoons water or add as required - for grinding

Recipe 1 – how to make pudina chutney

1. Take 3 to 4 tablespoon fresh curd (yogurt) in a bowl and whisk it till its smooth. Then add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon amchur (dry mango powder) and salt as per taste to the beaten curd. Mix very well.

2. In a blender or wet grinder take 1.5 cups freshly rinsed mint leaves (pudina), 1 cup rinsed coriander leaves, 1 to 2 green chilies (chopped), 1 small chopped onion, 3 to 4 medium-sized garlic cloves and 1 inch chopped ginger.

3: grind with a little water to a smooth paste. Then mix the green chutney paste with the curd.

4: with a spoon start to mix both the green chutney and curd. continue to mix and blend till the whole Pudina chutney Becomes uniform and in one color. Check the chutney for salt and taste and add more salt and spice powders if needed.

5. serve the pudina chutney immediately or serve it chilled with any tandoori snack or a tandoori starter recipe. Refrigerate any leftover chutney in an airtight steel box. This chutney stays good for 3 to 4 days in the fridge.

Ingredients

For Mint Chutney With Evening Snacks & Chaat Snacks - 2nd Recipe

• 2 cups fresh mint leaves (pudina) or 70 grams mint leaves
• 1 to 2 green chilies - chopped
• 1 inch ginger - chopped or 1 teaspoon roughly chopped ginger
• ½ teaspoon chaat masala - or add as per taste
• ½ teaspoon lemon juice
• salt as required
• 2 tablespoons water - for grinding

Recipe 2 – how to make mint chutney

1. Pluck only the leaves from the stems. You will need 2 cups packed mint leaves. Rinse them very well. Also, rinse 1 or 2 green chilies and 1 inch peeled ginger.

2. Then add mint leaves in a grinder jar along with the roughly chopped ginger and green chilies. For a spicy chutney, you can add more green chilies.

3. Also add ½ teaspoon chaat masala and salt as required. If you do not have chaat masala, then add ¼ teaspoon dry mango powder (amchur powder), ¼ teaspoon roasted cumin powder and ¼ teaspoon black salt.

4. Add ½ teaspoon lemon juice.

5. Add 1 or 2 tablespoons water and grind to a smooth consistency.

6. Grind well. Also, do not add too much water while grinding.

7. Remove the mint chutney in a bowl or a small jar. Serve mint chutney with snacks like veg cutlet, bread pakoda, french fries, cheese balls, kabab, paneer tikka etc. If not using the mint chutney, then refrigerate the mint chutney in an airtight steel box. This chutney stays good in the fridge for 4 to 5 days.