Mint is commonly known as Pudina in Hindi and Urdu. Mint is a herb that has a distinct aroma and fragrance. The reason for mint being flavoured is because of the presence of menthol, which facilitates good digestion.
Chutneys come in a wide range of exciting and bold flavours from spicy to sweet, , tangy and even sour. They also vary in textures and taste depending upon the ingredients used and their preparation. There are two main types of chutneys: fresh and preserved and they can either be wet or dry in nature. But it’s the fresh home made chutneys that always add an exotic desi touch to any meal. Mint chutney is one of the all time favourites. It’s fresh and earthy with a slightly floral taste. This is versatile chutney and can be used as a condiment, dip or even as a spread. Be it samosas, pakoras, bhajjis or the luscious kebabs, fresh mint chutney is the perfect accompaniment to any Indian meal. When buying fresh mint, look for bright green sturdy stems and leaves with a characteristic mint fragrance.
To prepare the aromatic mint chutney, add fresh coriander leaves, cumin seeds, garlic, ginger, green chillies, fresh mint leaves and pomegranate seeds and salt and blend all the ingredients to a fine paste. Pomegranate seeds give a nice sourness and crunchiness to the dish. This is actually the basic recipe for the mint chutney. Now you can make more variations to the mint chutney.
Try the mint chutney variation good for serving with pakodas. Take a little mint chutney, add sugar and mix little water to dilute the chutney.
1 Bunch of mint leaves
1 Bunch of coriander leaves
4 Green chillies
2 Cloves of garlic
4 Tablespoons lemon juice
1 Teaspoon salt
4 Tablespoon of water
Optional ingredients :
¼ Piece of small onion
½ Teaspoon of roasted cumin seeds
½ Teaspoon sugar
1 Tablespoon plain yogurt
Any desired ingredients could be added to the chutney.
1. Chop the bottom thick stems out.
2. Place the coriander and mint leaves in a colander and wash them, separate the leaves from thicker stems.
3. In the blender add coriander leaves, mint leaves, green chilies, garlic, lemon juice and salt.
4. Grind everything together, in between stop the blender open the lid and push down the leaves.
5. Add 4 tablespoons of water little at a time if required for grinding.
6. Adjust the amount of water according to preferred consistency of chutney.
7. Grind it until the leaves and all the other ingredients become a smooth like sauce.
8. Taste it with the spoon and adjust the ingredients according to the taste.
5. Transfer the chutney in a bowl and refrigerate.