Pudina chutney | Mint chutney | How to make pudina chutney
Mint Chutney Recipe: How to Make Pudina Chutney at Home – DesiDa. Feb 21, · blend to smooth paste adding ? cup water and ? tsp salt. now prepare the tempering by heating 2 tsp oil. once the oil is hot, add ? tsp mustard, ? tsp urad dal, 1 dried red chilli and few curry leaves. splutter the tempering .
Pudina chutney recipe — There are 3 ways a mint chutney is made in Indian cuisine and I have shared all the 3 in this post. The third version is the south Indian style pudina chutney for idlidosa, vadamasala vada or any other Indian breakfast.
Fresh pudina or mint is a herb that ignites the digestive fire and aids in digestion. All the 3 variations of this mint chutney taste different due to the use of different ingredients. Lemon and green chilies are the how to get espnu online ingredients used in common. Lemon helps to preserve the green color of the chutney to some extent so it is good to use it in any of these. Fresh made pudina chutney tastes the best as it is full of flavors.
You can also make this and refrigerate up to 48 hours. Here are the 3 kinds I have shared. I make use of this in so many ways — to spread it over the sandwiches, wraps or kathi rolls. This pudina chutney is very flavorful so I also use it for my pani puri, bhel puri or sev puri. If using for chaats you can also add a handful of coriander leaves. What I have shared in this post has no coriander leaves. I have shared another similar recipe of green chutney here which I follow if making the chutney exclusively for chaats.
But this recipe is an all-in-one which How to determine how many weeks you are pregnant use in so many ways as I mentioned above.
To keep the pudina chutney makke I sometimes add a tbsp of fried gram or roasted gram or roasted peanuts. North Indian Restaurants serve a mint chutney or kabab chutney with tandoori appetizers. I got to taste a few different ones. Some taste so bad with no flavor and taste. But some good restaurants serve really good mint chutney that tastes out of the world.
A little research with pucina chefs led me to this recipe. The best tasting mint chutney will have a creamy texture with almost no prominent sour taste but has slight tang which actually enhances the taste of the chutney. So using good fresh made curd is the key to this amazing flavorful chutney.
Some restaurants even add some fresh malai if the curd is sour to balance the sourness. This mint chutney for kababs and tandoori appetizers is made with little curd or yogurt. The cahtni shared here comes close to the one served with kababs and grills in a good standard North Indian restaurant. This can be served not only with idli, dosa, uttapam, pongal, vada but can also be used as a spread to sandwiches, wraps or rolls. It is also a multipurpose chutney. In South India, maks chutney is made in different ways.
My mom adds a handful of fresh mint leaves with most chutneys she makes like tomato chutney, peanut chutney, mango chutney and even with coconut chutney. Since they have the mint plants in pydina back yard, she is so much used to adding the fresh leaves in chutneys.
Most of her green giant sweetcorn how to cook have either slightly sauteed pudina or fresh ones. The third what is better than an ipod touch chutney recipe I have shared in this post is with coconut which I often make for our south Indian breakfasts.
Puina have also given substitutes for coconut in the recipe card. Wash pudina in a pot filled with clean water. Repeat the wash a few times and drain them in a colander. Cool these. If using bhuna chana skip roasting. You can also saute pudina in oil for 2 to 3 mins first and use. You makf also use peanuts. Just roast the peanuts until aromatic and golden.
You can also add a tsp of tamarind paste if you like the tang. Add water as needed and blend to a smooth or coarse chatni to suit your liking. I prefer to use lemon juice now. Transfer the pudina chutney to a serving bowl. Pudina chutney can be served without tempering too. To temper heat a small puina with little oil on a low flame. When the dal turns golden, add hing and switch off the stove. Pour this to the chutney. Mix well. Serve pudina chutney with south Indian breakfasts like idli dosa evening snacks.
The day I make this chutney for breakfast, I use the same for the kids kathi rolls and sandwiches. So all the pudina chutney recipes I have shared in this post will have the same health benefits that are equal to eating them raw. You can easily convince your kids to enjoy mint this way in a pudina chutney. For best results follow the step-by-step photos above the recipe card.
Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Check your inbox or spam folder to confirm your subscription. My aim is to help you cook great Indian food with my time-tested recipes. Read more. I follow your recipes regularly and they always turn out very good.
Today I tried the south indian mint coconut chutney and it tastes just like the chutney I had in Bangalore restaurants. Little bit of garlic definitely added a lot of flavor, what does rx stand for for the tip.
Tastes very yummm… Thanks so much! Loved the mint chutneys. You classified them well. Thank you, Swasthi! First time in my life mint chutney came out really good! Thankyou for how to make pudina chatni this recipe Mint chutney for kebab is outstanding I made it rest of the recipe is also very nice.
Came out very well. Thanks for the simplified recipe. I tried your recepie the raw smell of the mint was so dominant. I think pydina recepie is good for marination and not for dosa or idli. Hi Ms Meenakshi, My recipe says to saute the pudina for 2 to 3 mins optionally if making for idli or dosa. This removes the raw smell of mint. What problem did the social security act solve typical south indian pudina chutney is made this way.
I made it with your chicken kebabs and saffron rice. Turned out fantastic. You are doing a great job… your recipes are very nice and helpful. Thank you! Thanks for sharing different types of mint chutneys. Can you suggest meinstead of coconut what can How to make pudina chatni use please response na. So nice …. Just made the chutney for dosa. Very good. Used only half cup of mint pduina subtle mint flavor.
Really puvina to try these chutney recipes. How to store it? Welcome Nikita Sorry for the late reply. This chutney keeps good for 3 to 4 days in the fridge. The flavor of pudina is lost after that. You can store them in glass bottles or steel boxes, preferably air tight ones.
I tried the pudhina chutney. It was not good to taste? Since I wanted to try something different with pudina Chatno tried it. Little disappointed. How to drill glass tile Mathangi This pudina chutney is made very often in my home and is one of the best in terms of taste, flavor and nutrition. In this recipe, since the dals are roasted they lend a unique aroma along with pudina.
Hi there, looks like an amazing recipie, will try it now.
Ingredients for Mint Chutney Recipe:
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This refreshing flavoured Mint Chutney is a versatile dip. You can use this chutney for the sandwich spreads or you can eat it with any other Indian snacks. The Mint Chutney Recipe with the mint leaves and few other ingredients is the basic style of preparing this dip.
There are various ways by which you can make the chutney at home. This most refreshing Indian chutney can be prepared at home very quickly. Description: The Mint Chutney Recipe with the mint leaves and few other ingredients is the basic style of preparing this dip. There are many ways to make pudina chutney. Note: Always get the packed fresh Pudina for preparing this Pudina chutney. If buying from the market, you would require approximately 70 grams of mint leaves to make 1 small bowl of mint leaves chutney.
It is very easy and simple to prepare the Mint Chutney at home. You have to wash and chop the mint leaves. Then you have to grind these leaves of mint with other ingredients into a smooth paste. Note: If you want the detailed steps, then check here for how to make chaat masala powder at home. When the ingredients required to make the mint chutney are ready, then you can start to prepare the Pudina chutney.
It can be made with more than one method and in various ways. It is the most popular chutney which is mainly made from the mint leaves. You can customize the mint chutney and make it with any other ingredient of your choice. You can also make it spicy, sweet or tangy as per your preferred taste. This Mint Chutney is also known as Pudina Chutney. The regular mint chutney is tangy and tasty. Whereas the mint chutney tempered with spices is tangy as well a bit spicy.
The drizzle of mint chutney over any dish makes it more tempting. This vibrant green colored chutney is very flavourful and delicious. This combination of mint leaves with the ginger, green chillies and lemon make a delicious dip. It has the strong flavours with the irresistible aroma. The addition of lemon adds tartness whereas the chaat masala gives a little bit of tanginess to the chutney.
The ginger and green chillies infuse warmth to the mint chutney. The combination of all these elements makes a tasty and tempting condiment.
This chutney is a great appetizer and the alluring aroma of the chutney makes it even more palatable. This refreshing mint flavoured chutney can be savoured as a dip or used as a condiment. It changes the taste of the dish and takes its flavours to another level. Most of the delicious Indian snacks are incomplete without this mint chutney.
Almost each and every fried or baked snack can be eaten with the Pudina Chutney. It can also be used as an ingredient in many Indian snacks preparations. You can also enjoy this spicy condiment as a side dip for your lunch or dinner. Though this chutney can be served with various snacks, but it also tastes great with the main meal. Try using mint chutney as a spread for your sandwiches! It would taste great and can beat the taste of other spreads.
You can make the Pudina chutney at home for all kind of Indian Breakfast. The mint chutney is popularly eaten with Indian snacks like different types of samosa. It can also be paired with all types of Pakora, all the different dhokla and various other snacks. Here are some few suggestions of serving the mint chutney. You can make it with the seasoning or without the seasoning.
The mint chutney or the Pudina chutney is one of the easiest Indian condiment to make at home. The blend of herb with the other spices is commendable in this chutney.
This chutney has very delightful taste and refreshing flavours. It is so easy to prepare that even bachelors can make it with ease. This simple to make and tasty to eat Pudina chutney is the perfect accompaniment with any of your favourite dish.
The spicy version of the mint chutney is very flavourful as well healthy. It is hot, tasty as well healthy. The consumption of Pudina chutney aids in digestion. The raw and fresh Pudina or mint leaves solves all the digestive and gastric problems.
There are various other health benefits of including this chutney in your diet. This mint chutney helps reduce weight and full of greens. As it is low in fat, all the calorie conscious people can eat tension-free. This spicy dip with a nice aroma of fresh mint leaves is great for digestion. This mint flavoured spread chutney is easy to prepare.
Even the newbies in the world of cooking can attempt to make. All the beginners in cook can make this chutney and prepare interesting dishes with it. Even this mint chutney id very useful for all the bachelors or hostilities.
Make once and then store it. You can use it to spread over sandwiches or drizzle over various types of chaats. Even the regular home cooks can make this chutney to use in their daily cooking.
This mint flavoured chutney is ideal spread or dip which can be packed for the picnics or school lunchbox. Thus, it is advisable to prepare in the large quantity and use it whenever you are not in the mood of cooking. The advance of preparation of this chutney is really helpful, as you can immediately make the sandwiches or the chaats. So, make the Pudina chutney is bulk and keep in the fridge. You can freeze this mint chutney in the ice cube trays. You can also freeze the chutney and store its frozen cubes in a zip-lock plastic bag.
Whenever you want to use the chutney or you are ready to serve, then take it out from a fridge. Defrost the mint chutney before using. You can take out as many cubes of mint chutney as needed. If you are making it in advance and storing in the fridge, then take care that chutney will not last for more than 3 to 4 days.
The Mint Chutney prepared in the restaurant is a little bit different than what we usually prepare at home. This style of the Pudina chutney is generally favourite of many of us.
It is also easy to make and simple to follow steps. Though this recipe is somewhat similar to the regular mint chutney recipe, but the addition of curd with some spice powders makes an impactful difference. This version of the mint chutney recipes is extremely spicy, highly flavourful and very tasty. The restaurant style mint chutney is little different than the regular mint chutney. This preparation of mint chutney has the same resultant style taste and flavours.
This is also an instant method of making the mint chutney at home in minutes. This version of mint chutney is very easy to make. To prepare this tasty and spicy variation, you will need more ingredients as compared to the simple mint chutney recipe. Check the below list of ingredients:. Note: Vegans you can make this chutney with cashew yogurt instead of using dairy yogurt. Note: the curd is readily available in the market, but it is always advisable to use homemade yogurt.
You can easily make curd at home in minutes. If you add too much curd, you can balance it by a little bit of tamarind paste. Whichever ingredient you choose to make chutney, each time you will get different flavoured chutney. The preparation is same, get all the raw ingredients and blend them with water. The Pudina Chutney can be prepared with the tempering or without the tempering.
To spice temper the mint chutney, heat a pan with oil. Add dry red chilli and fry. Urad dal. Roast them till they turn golden. Then add Hing and stir. Pour this hot tempering to the chutney. Prev Article Next Article. If you want to see the Mint Chutney Restaurant style, then Click here.