About the Recipe
A fresh, balanced Pudina Chutney made using mint and coriander, designed for maximum freshness, vibrant colour, and controlled heat.
The use of ice during blending helps preserve the green colour, prevents oxidation, and keeps the flavour sharp and clean.
This chutney is versatile, freezer-friendly, and works equally well as a dip, spread, or flavour booster across chaat, sandwiches, and modern Indian plating.
It can also be converted into a Mint Mayonnaise or that light green restaurant-style Mint Chutney.
Ingredients
Coriander leaves: 200 g
Mint leaves: 120 g
Green chilli: 12 g
Ginger: 30 g
Lemon juice: 60 g
Roasted cumin powder: 8 g
Cumin powder: 8 g
Salt: 8 g
Black salt: 8 g
Gathiya: 50 g
Ice: 150 g
Amchur powder: 5 g
Preparation
Steps:
Step 1
Wash the coriander and mint thoroughly and drain well.
Step 2
Add all the above mentioned ingredients into a blender.
Step 3
Blend until smooth and vibrant green. Adjust seasoning if required. Transfer to a container and store refrigerated or freeze in portions.
For Mint Mayo:
Combine 2 portions of Mayonnaise with 1 portion of Mint Chutney.
For Restaurant-style Pudina Chutney:
Mix 2 portions of curd and 2 portions of cream with 2 portions of Mint Chutney. Also add some chaat masala.