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Mint Chutney | Pudina Chutney Recipe

Sarika Gunjal
Try this versatile Mint and Cilantro Chutney which can be served with any Indian appetizer such as pakoras, kebabs or chaat.
Prep Time 15 minutes
Total Time 15 minutes
Course Chutney, Pickles &amp
Cuisine Indian

Ingredients
  

  • 1 bunch mint leaves plucked
  • 2 cilantro leaves washed
  • 5-6 green chilies or as per your taste
  • 1 medium onion
  • 2-3 green onions
  • 1 green mango sliced
  • salt to taste
  • 1 tsp amchoor powder dry mango
  • ½ tsp red chili powder
  • water as needed
  • 1.5 tsp sugar or to taste
  • 1.5 tsp oil
  • 1 tsp lemon juice.

Instructions
 

  • First of all pluck all the mint leaves off the stick and wash them thoroughly. Also, wash the cilantro bunch, but cut an inch from the end.
  • In a blender, put the sliced onion, green mango, and green chilies and blend it. Then add the mint leaves, cilantro, salt, red chili powder, sugar, and tamarind pulp and blend it thoroughly. If you don't have the tamarind pulp, you can also use the dates & tamarind chutney and just omit the sugar. This will give the tanginess from tamarind and sweetness from the dates.
  • Once everything is blended, your chutney is ready. Do a taste test for salt, heat, and sourness. Add if anything is needed and just give it a quick blend.