PUDINA CHUTNEY RECIPE
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
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
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
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
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
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
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
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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- Wash and clean a cup each of the mint leaves and coriander leaves. Pick the leaves from the mint and discard the stem. As with coriander leaves, you can use both the stem and the leaves.
- Heat Indian sesame oil in a pan and add in the chana dal, urad dal and the tamarind. Saute on a low flame until the lentils are nice and golden.
- Add in the dried red chillies. Saute for a few seconds. Remove this mixture from the pan and set aside on a plate to cool.
- In the same pan, add in a teaspoon of Indian sesame oil. When the pan is hot, add in the Indian small onions (shallots) and regular onions. Add in the salt. Saute till the onions are soft and slightly brown.
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- To make this extremely easy dip recipe, wash the mint leaves under cold running water and keep them aside. Now take a chopping board and finely chop garlic cloves on it. Chop the scallions as well. Now take a blender and add all the ingredients in it.
- Grind the ingredients to a fine paste. Make sure that the chutney is neither too thick nor too thin. Add a little water for a better consistency. Once it is done, transfer the mint chutney in a serving bowl or store it in an air-tight container. Enjoy its refreshing taste by pairing it with parathas of your choice.
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- First, measure and keep all the ingredients ready. Chop the onion, garlic, coconut, and slit the green chili, else it splutters while sauteing. Then, clean the mint and coriander leaves well.
- Heat 1 tbsp of oil in a pan, then add the urad dal and fry till golden colour. Add the garlic, onion and saute till translucent.
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- Blend the ingredients to a smooth paste to make the chutney. If required, add more water. Transfer chutney to a clean bowl.
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