Tag Archives: chutney recipe

Pudina Chutney (Mint Chutney)

Posted on by

EKVC95YGN3UD

Pudina Chutney (Mint Chutney)

Mint chutney is multipurpose and can be used for various dishes. Spread it on sandwich, add to a bowl of curd to make mint dip, add to chaats, add it to curries to add a minty flavor, use it as a marinade, or serve it with appetizers.

Mint chutney has a shelf life of 7-10 days. It can also be freezed and used later. There are many variations for this chutney as well. You can add onions, garlic, or raw mango.

Make sure to use only the leaves of mint and discard the stalks. Adding lime juice to the chutney while grinding will keep it green.

Pudina Chutney (Mint Chutney)

Ingredients

  • 1 cup mint leaves (pudina)
  • 2 cups fresh coriander leaves
  • 3 tbsp lime juice
  • 2 green chillies
  • 3 tbsp groundnuts
  • 2 inch piece of ginger
  • Salt to taste

Recipe

Combine all ingredients and blend to a smooth paste. Store in an airtight container and use as required.

Garlic Chutney

Posted on by

Garlic Chutney

I was introduced to this wonderful delight at my in laws’ place. This is my favorite accompaniment with theplas. This sweet, sour, spicy, tangy bursts of flavors in your mouth cannot be described. It can only be experienced.

There are three ways of eating this. One is mix one spoon of chutney is one small bowl of fresh yoghurt, second is to add it in oil. It sounds weird but it just tastes perfect with hot steamed dhoklas. Add one spoon chutney to 4 spoons of groundnut oil. Lastly you can eat it as is with theplas. You can find the recipe of thepla here.

Garlic Chutney

Ingredients

  • 1 whole garlic peeled
  • ½ bunch coriander
  • 2 green chillies
  • 2 tsp red chilli powder
  • 2 tsp sugar
  • 3 tsp lime juice
  • 1 tbsp groundnut or any other cooking oil
  • Salt to taste

Recipe

Combine all the ingredients and pound to paste using a pestle and mortar ideally or just use the mixer and grind it.