pudina chutney recipe | mint chutney recipe - Yummy Indian Kitchen (2024)

FAQs

What is pudina chutney made of? ›

Firstly, in a mixer jar take 1 cup pudina and ½ cup coriander. Add 5 chilli, 1 inch ginger, 2 tbsp peanut, 1 tsp chaat masala, 1 tsp aamchur, ½ tsp cumin powder and 2 tbsp lemon juice. Grind to smooth paste adding ¼ cup cold water. Finally, Pudina Chutney for sandwich is ready.

Consider adding a splash of lemon juice, lime juice, or vinegar to the chutney. The acidity can help mask or minimize the bitter taste.

1) Green Chutney turns black when exposed to air for a longer duration due to oxidation. Tip: This can be prevented by storing chutney in an airtight container. Or you can 1 – 2 ice cubes while blending the chutney to control the heat generated from the blender. 2) Often mint chutney tastes bitter.

Also, known as Coriander Chutney, Dhaniya Chutney, or Hari Chutney, this sauce is known for its bright green color and refreshing taste.

Pudina is recommended as per traditional Iranian medicine to be included in daily diets to avoid flatulence (gas build-up in the stomach).

Mint contains menthol. When released, it can have a bitter taste, which can be allayed by how you make the chutney. Blitz up the chutney quickly, don't let bruised mint leaves lie around. Once the chutney is made you must store it in the fridge.

The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.

So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic. Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place.

It keeps good for up to 2 to 3 days in the refrigerator. Usually the chutney is used as a dipping sauce with Indian snacks like pakora, Samosa, Sandwich, Vada, Aloo Tikki.

Is pudina chutney good for your heart? ›

Coriander and mint: Rich in chlorophyll, these fresh herbs found in every Indian home aid in digestion and lower cholesterol with their high fibre content. Both coriander and mint leaves are known to aid in digestion and keep your body healthy from within.

6. Allow to Mature. Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark place and leaving them for no less than 8 weeks before opening them.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Chutney is a condiment that is widely used in Indian cuisine to add flavor and zing to dishes. In the USA, salsa and hot sauce are popular alternatives to chutney as both provide a similar flavor profile with added heat.

High in Nutritional Content

Two tablespoons of mint 0.4 grams of proteins, 0.9 grams of carbohydrates, 0.8 grams of dietary fibre, 1.5 mg of Vitamin C, 22.4 mg of Calcium, 6.8 mg of Phosphorous and 51.5 mg of Potassium, among other nutrients.

Pudina, scientifically known as Mentha Spicata, is an aromatic herb belonging to the mint family (Lamiaceae). It is called Spearmint in English and is widely used in Indian and Italian cooking. It is one of the best mints used for flavour.

Coriander and mint: Rich in chlorophyll, these fresh herbs found in every Indian home aid in digestion and lower cholesterol with their high fibre content. Both coriander and mint leaves are known to aid in digestion and keep your body healthy from within.

In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats.