Pudina And Coriander Chutney Recipes

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PUDINA CHUTNEY RECIPE



Pudina Chutney Recipe image

Pudina Chutney Recipe. Easy and quick recipe for pudina chutney / mint chutney made with coconut and lentils. A popular South Indian style mint chutney recipe served with idli and dosa. Pudina Chutney recipe with step by step pictures and video.

Provided by Suguna Vinodh

Number Of Ingredients 16

1.5 teaspoon peanut oil
2 tablespoon urad dal (unpolished white dal)
2 tablespoon toor dal
4 dried red chillies
1 sprig curry leaves
1/3 cup fresh shredded coconut
1/2 teaspoon salt
1 teaspoon jaggery
2 cups mint leaves / pudina leaves
1/3 cup water
1 tablespoon lemon juice
1 teaspoon Indian sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon split urad dal
1 sprig curry leaves
2 dried red chillies

Steps:

  • Heat little oil in a pan and add in the urad dal and toor dal. Roast the lentils on a low flame till they are nice and golden. Once the lentils are half done, add in the dried red chillies and the curry leaves. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina chutney, add more chillies and vice versa. Saute for a few seconds. Add in the fresh shredded coconut and saute for a few seconds. The fresh coconut adds a nice richness and body to the pudina chutney.
  • Add in the salt and Jaggery. The little jaggery is optional in this pudina chutney. If you do not want to add jaggery, just omit it while making the pudina chutney. Jaggery nicely rounds the flavour of the pudina chutney. I love to add jaggery to my chutneys. Remove the sauteed ingredients and set aside on a plate to cool.
  • In the same pan, add in the pudina leaves / mint leaves. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. Remove the mint leaves and set aside to cool.
  • Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina chutney will be a nice green colour with the green specks that are so good to look at and also the awesome taste.
  • Now add in the mint leaves and grind the pudina chutney briefly. Use the pulse mode / setting in the mixie and grind the pudina chutney for a few seconds only. The green specks should still be visible.
  • Now, add juice of half a lemon to the pudina chutney. The lemon adds a slight tang that makes the pudina chutney taste so good. Taste the pudina chutney and add more lemon juice if need be.
  • Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.
  • Add the tempering to the pudina chutney. Serve the pudina chutney / mint chutney with idli or dosa.

CILANTRO MINT CHUTNEY



Cilantro Mint Chutney image

This cilantro mint chutney is an easy versatile chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chillies and ginger.

Provided by Dassana Amit

Categories     Side Dish

Time 15m

Number Of Ingredients 8

1 cup chopped cilantro ((coriander leaves))
1 cup chopped mint leaves
1 teaspoon chopped green chillies (or serrano pepper or 1 to 2 green chillies.)
½ inch ginger (- peeled and roughly chopped)
1 teaspoon cumin powder (- optional)
1 teaspoon lemon juice (- optional)
salt (or black salt or edible rock salt, as required)
3 to 4 tablespoons water (or as required for blending)

Steps:

  • Pluck the leaves and tender stems from the coriander bunch.
  • Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
  • Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
  • Roughly chop them. Keep the other ingredients required for the chutney also aside.
  • In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
  • Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.
  • You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
  • You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
  • Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.

Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Sodium 625 mg, Fiber 1 g, ServingSize 1 serving

GREEN CHUTNEY RECIPE - CORIANDER MINT CHUTNEY RECIPE



Green Chutney Recipe - Coriander Mint Chutney Recipe image

Dhaniya Pudina Chutney also known as the Green or Hari Chutney. This chutney is made from fresh coriander and mint leaves along with green chillies, ginger and lemon and a dash of sugar that gives this chutney a unique flavor. Each household and region of India have their own way of making the green chutney. This version has no onion and no garlic and tastes fresh and delicious. This Dhaniya Pudina Chutney recipe is a favorite Indian accompaniment for Samosas, Dhoklas, Vada Pavs, Bhel that are incomplete without this chutney. The Dhaniya Pudina Chutney is also used in a variety of chaat dishes and as sandwich spread. Dhaniya Pudina Chutney can be stored in the fridge in an airtight container up to a week and so you can make a big batch of it and add it to your sandwiches or chats anytime you like. Serve Dhaniya Pudina Chutney Recipe with Samosa Recipe or make Green Chutney Aloo Chaat Recipe and enjoy with a cup of Masala Chai Recipe. If you are looking for more Chutney recipes here are some : Date and Tamarind Chutney Recipe | Khajur Imli Chutney Kadale Chutney (Fried Gram Chutney) Recipe Ripe Guava Chutney Recipe (Amrood Ki Chutney)

Provided by Archana Doshi

Time 30m

Yield Makes: 4 Servings

Number Of Ingredients 10

1 cup Coriander (Dhania) Leaves , chopped
1 cup Mint Leaves (Pudina) , chopped
1/4 cup Curry leaves
1/4 cup Roasted Peanuts (Moongphali) , or almonds
1 inch Ginger , chopped
2 Green Chillies , roughly chopped
1 teaspoons Sugar
1 Lemon juice , juiced
Salt , to taste
1/4 cup Water

Steps:

  • To begin making the Green Coriander and Mint Chutney Recipe, combine the coriander leaves, mint leaves, curry leaves, peanuts , ginger, green chillies, sugar, lemon juice, salt to taste and grind to a smooth paste in a blender. Add very little water to blend the chutney well.
  • The addition of lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens.
  • Transfer the Dhania Pudina Chutney- Green Coriander and Mint Chutney to a bowl and serve. You can refrigerate the Green Coriander and Mint Chutney for a couple of days.
  • Serve Dhaniya Pudina Chutney Recipe with Samosa Recipe or make Green Chutney Aloo Chaat Recipe and enjoy with a cup of Masala Chai Recipe.

MINT-CORIANDER DIP | INDIAN GREEN CHUTNEY RECIPE



Mint-Coriander Dip | Indian Green Chutney Recipe image

This Mint Coriander Chutney Dip or Green Chutney as we like to call is like 'man friday' of all meals. It instantly jazzes up any boring meal with lip-smacking deliciousness. All you need is a bunch of fresh mint leaves and coriander leaves (or cilantro) and some basic spices to make this no-cook green chutney sauce.

Provided by Priyanka

Categories     Condiments & Sauces

Time 10m

Number Of Ingredients 12

1 cup Coriander Leaves
¼ cup Mint Leaves
2 Shallots (or, 1 small Onion)
2 Cherry Tomatoes (or, 1 small Romano Tomato)
1 tsp Amchur or Dry Mango Powder
½ tsp Sugar
1 tbsp Lemon Juice
1 tbsp Oilive Oil
½ tsp Coriander Powder
¼ tsp Cumin Powder
¼ tsp Rock Salt
2 Green Chillies (or, Jalapeno)

Steps:

  • Take all the ingredients together in the mixing jar, except the mint leaves
  • Pulse everything into a smooth paste. Do Not Add Water. If it gets stuck, just give everything a shake or use a spoon to mix them up. If necessary add a tsp of Olive Oil.
  • Once it is smooth, add the mint leaves. Check for seasoning at this stage. Give it a quick buzz and serve

Nutrition Facts : Calories 53 kcal, ServingSize 1 serving

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