Mint Chutney

mint/pudhina chutney

" Mint chutney is a very popular dip served with almost all Indian chats, fritter(pakora), kebab etc. So here is my mom's recipe for mint chutney. It as a refreshing flavour and aroma with the tanginess from tamarinds. It is very easy to make and can stored up-to approx 2 weeks, thus very handy during Ramadan as it can be used in various chats and recipes beside as dip"
Hope will try this recipe soon. if you like the recipe let me know in the comment box below, also follow me to get new updates from food with creation.
1 bunch mint leaves
1 bunch coriander leaves
¼  cup tamarind (soaked)
1-inch ginger
3-4 clove of garlic
3-4 green chillies
5-6 curry leaves
3 tsp black salt
3 tsp chat masala powder
Salt to taste
2 lemon
Method  of preparation
  • Wash mint leaves, coriander leaves, green chillies, well with little water.
  • Now in the grinder, add mint leaves, coriander leaves, green chillies, curry leaves, ginger, garlic, tamarind, and squeeze 1 lemon, grind with little water until a smooth paste.
  • Then add black salt, chat masala, salt, and squeeze another lemon give a quick mix with a grinder.
  • Remove in a glass jar or any container.
  • Mint chutney is ready to serve with your lip-smacking pakora's, kebabs etc.

Note:- It can be stored in the refrigerator for 10 – 15 days


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