Finally add the asafoetida and immediately add the seasoning to the ground pachadi. Fresh Garlic pods: Adds that garlicky kick to the Pudina chutney & boosts the flavor. Mint chutney has a slightly thick and creamy consistency. Fresh Mint Leaves: Use fresh and tender Pudina leaves for best flavors, color & taste. i.e., for 2 cups of coriander leaves, take 1 cup of mint leaves. Remove onto a bowl.Ĥ Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the dry red chilli and curry leaves and fry for a few secs. A good mint chutney has coriander leaves - mint leaves proportion of 2: 1. Remove and cool.ģ Grind the cumin-urad dal-green chillis-mint-coriander leaves first and then add the sauteed tomatoes and salt, grind to a coarse paste adding a 2-3 tbsps of water. Remove and keep aside.Ģ In the same pan, add remaining oil, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 7-8 mts). Ingredients US Metric 1 Cup cilantro/coriander 1/2 Cup mint 1 1/2 inch piece ginger 1 clove garlic 1 Thai/green chili (optional) salt to taste water as. Next add the chopped coriander and mint and saute further for 2 mts. 1cup tightly packed fresh cilantro leaves 1cup tightly packed fresh mint leaves cup mango pulp (from 1 small mango, or from a can) cup fresh lime juice (. Add the slit green chillis and saute for a 30 secs. It’s mixed through yoghurt to make green chutney raita which is served on the side with rice dishes such as biryani or pulao.1 Heat 2 tsps oil in a non-stick pan. It’s also used as a spread in sandwiches, or bun kebabs (Pakistani street food style burgers). Next transfer these ingredients into your food processor or blender jar with salt, black salt, and lemon juice. It’s a necessary element to make all sorts of chaat adding flavour and spice. Wash all the chutney ingredients coriander and mint leaves, green chillies, ginger, and garlic to get rid of any dirt. In India and Pakistan, green chutney (or as we call it hari chutney) is eaten with pretty much everything - it’s served on the side as a dip with popular snacks such as samosas, spring rolls and pakoras (fritters) or with shami kebabs and biryani. So you have made a jar of green chutney - what can you do with it?! Add enough salt and mix to form a light green creamy chutney. Once that is done add the ground dhaniya pudina paste into the dahi. Add water if required, grind to form a smooth paste. Once you have all the ingredients ready, just place them in the blender, and blend till a smooth paste is formed. To begin making the Pudina Dahi Chutney Recipe, grind the dhaniya and pudina leaves along with green chilli and ginger. I also add roasted and ground cumin seeds ( bhuna zeera as we call it in Pakistan) which is something that is always in my spice box, and adds an extra flavour dimension to this super simple chutney. Other than these main ingredients there are a few supporting characters - salt, lemon juice and vinegar.
Or add more mint, and decrease the amount of coriander - it's all upto you! The recipe I have shared is for a coriander mint chutney but you can skip the coriander and use only mint. You can however switch up the ingredients based on personal preference.
The main ingredients needed to make green chutney are unsurprisingly green in colour - they are coriander leaves ( dhaniya), mint leaves ( pudina) and green chilies. It’s like the Desi version of ketchup except it’s green and depending on the amount of green chilies you add, can be mild or super spicy! How do you make green chutney? Green chutney or coriander mint chutney is a versatile Pakistani / Indian chutney made with coriander, mint and green chilies. Green chutney or coriander mint chutney is a versatile Pakistani / Indian chutney made with coriander, mint leaves and green chilies.
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