Pudina Ki Chutney Food

GREEN CHUTNEY RECIPE - CORIANDER MINT CHUTNEY RECIPE

Steps:

• To begin making the Green Coriander and Mint Chutney Recipe, combine the coriander leaves, mint leaves, curry leaves, peanuts , ginger, green chillies, sugar, lemon juice, salt to taste and grind to a smooth paste in a blender. Add very little water to blend the chutney well.
• The addition of lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens.
• Transfer the Dhania Pudina Chutney- Green Coriander and Mint Chutney to a bowl and serve. You can refrigerate the Green Coriander and Mint Chutney for a couple of days.
• Serve Dhaniya Pudina Chutney Recipe with Samosa Recipe or make Green Chutney Aloo Chaat Recipe and enjoy with a cup of Masala Chai Recipe.

MINT CHUTNEY RECIPE

Steps:

• Take garlic, chilli, ginger, sugar and salt in a small chutney jar of grinder or food processor.
• Grind them until medium coarse consistency.
• Add coriander leaves, mint leaves, lemon juice and 1 tablespoon water.
• Grind again until desired smooth or medium coarse consistency is achieved. Delicious mint chutney for sandwich is ready.
• Serve it as condiment or store it in an airtight container in refrigerator to use it as and when required. You can store and use it for up to 3-4 days.

PUDINA CHUTNEY RECIPE

Steps:

• Heat little oil in a pan and add in the urad dal and toor dal. Roast the lentils on a low flame till they are nice and golden. Once the lentils are half done, add in the dried red chillies and the curry leaves. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina chutney, add more chillies and vice versa. Saute for a few seconds. Add in the fresh shredded coconut and saute for a few seconds. The fresh coconut adds a nice richness and body to the pudina chutney.
• Add in the salt and Jaggery. The little jaggery is optional in this pudina chutney. If you do not want to add jaggery, just omit it while making the pudina chutney. Jaggery nicely rounds the flavour of the pudina chutney. I love to add jaggery to my chutneys. Remove the sauteed ingredients and set aside on a plate to cool.
• In the same pan, add in the pudina leaves / mint leaves. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. Remove the mint leaves and set aside to cool.
• Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina chutney will be a nice green colour with the green specks that are so good to look at and also the awesome taste.
• Now add in the mint leaves and grind the pudina chutney briefly. Use the pulse mode / setting in the mixie and grind the pudina chutney for a few seconds only. The green specks should still be visible.
• Now, add juice of half a lemon to the pudina chutney. The lemon adds a slight tang that makes the pudina chutney taste so good. Taste the pudina chutney and add more lemon juice if need be.
• Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.
• Add the tempering to the pudina chutney. Serve the pudina chutney / mint chutney with idli or dosa.

PUDINA KI CHUTNEY

Steps:

• Wash mint leaves and combine all the ingredients in an electric blender.
• Add 1 tbsp water.
• Run mixer at speed at speed 1 for 20 seconds.
• Switch off.
• Push the chutney down with a rubber spatula.
• Again run mixer at speed 3 for 1 minute.
• Empty the paste into a glass bowl.
• Variations: Dahi-Pudina Chutney- Add 2 tbsps of yoghurt to the chutney paste just before serving.
• Lasan-Pudina Chutney- Add 4 cloves of garlic instead of onion while grinding.