Best Mint Chutney Recipe For Tandoori And Grilled Meat Dishes Mint chutney is usually served with spicy meat curries. It’s ideal to serve with tandoori dishes as well. It can be a lovely accompaniment with any Indian meal. Mint chutney can also be served as a side dish with roti or rice. Make a large batch and store it in the refrigerator where it will keep for up to a week before needing to be made again.
Coriander Mint Chutney Recipe | Green Chutney Dip for Tandoori, Tikka and Kababs
If you have grown up in an Indian home, you know that a Green Chutney Dip is kind of a staple. Of-course there are many many ways green chutney is made in Indian kitchens, with vastly different ingredients. I myself make several different variations, depending upon what I’m going to use it as or for.
The Coriander Mint Chutney Recipe I am sharing here today is basically my go-to version for using as a green chutney dip for chicken tandoori, tikkas, kababs, samosas, and even grilled veggies & cheeses.
What I love about this, or any green chutney really, is how simple and easy it is to make. It literally takes only 5 – 10 minutes, with ingredients that are easily available, and ones that are probably already stocked in our kitchens. However when used as an accompaniment, a green chutney can immediately elevate any dish you choose to pair it with.
I personally love this Coriander Mint Yogurt Chutney with Tandoori Chicken, but it also goes very well with many different kinds of meats, grilled veggies, cheeses, and even paneer tikkas, and kebabs. Moreover, you can use this green chutney for samosa and other kinds of chaats too.
Making Green Yogurt Chutney Dip
- Set aside all the ingredients to make green yogurt chutney.
- Wash & dry the greens, and then chop the coriander leaves and pluck out the mint leaves, and measure them out.
- In a mixie, blend the greens along with yogurt, ginger garlic paste, green chillies, cumin and salt till it forms a smooth creamy paste.
- The coriander mint yogurt chutney is ready to serve.
How Long Can You Store Green Chutney?
Once you make it, you can store it in the fridge and use it for 3-4 days. Though I’d recommend you store it in an airtight, glass container to ensure it preserves well.
Coriander Mint Chutney Recipe | Green Chutney Dip
coriander mint chutney with yogurt – a versatile Indian green chutney that is commonly used as an accompaniment or dip with tandoori chicken, kababs, tikkas, and even grilled veggies and cheeses
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- ▢2 cup chopped coriander leaves pressed to fill
- ▢½ cup mint leaves pressed to fill
- ▢2 big green chillies
- ▢¾ cup yogurt
- ▢1 tablespoon ginger garlic paste
- ▢¼ teaspoon jeera / cumin seeds
- ▢1 teaspoon salt
- Clean and dry the coriander and mint leaves.
- Add the greens in the blender along with yogurt, ginger garlic paste, green chillies, cumin seeds and salt.
- Run the blender till the ingredients have mixed well to form a smooth sauce like texture.
- The green chutney is ready to serve.
- I haven’t added any water, because I use the yogurt to get that smooth, creamy, sauce like consistency. But feel free to add in water if that’s your preference. However in that case, do ensure to adjust salt accordingly.
Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.
Calories: 17kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 274mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
MINT CHUTNEY (2 WAYS)
Mint Chutney or Pudina Chutney is a flavored yogurt dip that is served with many Indian snacks and non-vegetarian appetizers like Kebabs and Tikkas. It is also known as Green Chutney and here, I have shared two (plus one) ways of making Mint Chutney that would go with even Dosa and Idli as well.
Mint chutney is a flavored yogurt dip prepared with fresh mint leaves, coriander leaves, lemon juice, ginger, and yogurt or curd. The mint leaves acts as the refreshing element to this chutney and the creamy silky texture comes from the yogurt.
WHAT IS A CHUTNEY?
A chutney is a spicy condiment from India, made with ground fresh herbs, fruits, and or vegetables. It can be dry, wet, or liquidy. Traditionally, the ingredients were “crushed” using a mortar and pestle. This slow crushing led to a more flavorful chutney. A more convenient option is to use an electric mixer or chopper.
HOW TO SERVE MINT CHUTNEY
Pudina Chutney acts as a dipping sauce to many Indian snacks like Samosa and appetizers like Tandoori Chicken, Lamb Kebab, or Paneer Tikka and sandwiches. It is also served as a side to main-course dishes like Idli or Dosa.
GREEN CHUTNEY VARIATIONS
Green chutney can be made in a lot of different variations with different combinations and ratios of the same ingredients. The ingredients I have used here to make Hari Chutney are fresh mint leaves, coriander leaves, lemon juice, ginger, green chilies, salt, black salt, and chaat masala along with curd.
BASIC GREEN CHUTNEY
The basic version of green chutney is versatile. As I mentioned earlier, it can be served with a lot of Indian foods. The street food version is watery or runny. I am not a fan of this thinned-out version of mint chutney. So, the goal always is to make a thick paste.
To make the basic green chutney or mint chutney, grind together fresh mint leaves, coriander leaves, lemon juice, ginger, green chilies, and salt. Sprinkle black salt and Chaat Masala (optional).
This basic mint chutney is best served with Idli and Dosa as a side.
This chutney base can be converted into Dahi Pudina chutney and Mayo Mint chutney which are served in restaurants.
DAHI PUDINA CHUTNEY
Take equal amounts of green chutney and curd and mix well. You may use regular curd, hung curd, or Greek yogurt, based on the consistency you are looking for. If you are using regular curd, make sure that you have used a whisk to beat the curd thoroughly before adding it to the mint chutney. This is done to avoid any lumps in the chutney.
MAYO MINT CHUTNEY
To make Mayo Pudina chutney, whisk together three tablespoons of green chutney with two tablespoons of whipped mayo. Squeeze some lemon juice and sprinkle a little chaat masala and black salt. Mix well and best serve with sandwiches.
TIPS FOR MAKING MINT CHUTNEY OR GREEN CHUTNEY
- Use only fresh mint leaves for making Pudina chutney. Using wilted mint leaves results in a sour taste.
- Do not use stalks or stems for this recipe. It will turn the mint chutney bitter.
- A good mint chutney has coriander leaves – mint leaves proportion of 2: 1. i.e., for 2 cups of coriander leaves, take 1 cup of mint leaves.
- Mint chutney has a slightly thick and creamy consistency. To achieve this, grind the ingredients well. Do not add too much water while grinding. One to two tablespoons of water will be sufficient.
- How do you keep mint chutney fresh? Mint chutney can be refrigerated in an airtight container for 3 to 4 days. In addition, you can freeze a portion of the chutney in ice cube trays if you do not plan to use it in the near future. Store the frozen ice cubes in a ziplock bag and de-freeze and use them as and when needed. That said, due to its oxidization properties, mint turns into brown in color easily. It doesn’t mean the chutney is spoiled.
- Lemon juice increases the shelf life of the chutney. It also prevents, to an extent, discoloration.
- Therefore, it is always best to make mint chutney as and when needed. You may always prep and keep the ingredients in handy the previous night.
- Why is my mint chutney bitter? Coriander mint chutney turns bitter mostly because you may have added the stalks or stems. Another reason for the chutney to turn bitter is that it is churned for too long in the food processor, blender, or mixer. The oil in the leaves turns rancid when blended for a long time.
- How do you fix bitter mint chutney? You may try to remove the bitterness by adding more coriander and mint leaves.
- What to do if mint chutney is watery? Add some roasted gram, roasted peanuts, or grated coconut to make the chutney thick.
Tandoori Chicken With Mint Chutney
Tandoori Chicken With Mint Chutney | How to make tandoori in a frying pan | with step by step photos and video. An iconic restaurant style smoky grilled chicken appetiser dish known for it’s authentic taste.This is definitely going to become one of the your favourite chicken recipes.
The name comes from the cylindrical clay oven, or tandoor, in which the dish is traditionally prepared.
Tandoori Chicken & It’s Origin
A chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent is popular in many other parts of the world. The raw chicken is marinated in a mixture of dahi (yogurt) and tandoori masala, a spice blend, which is further seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder as well as turmeric or food coloring. Moreover, the skin is generally removed before the chicken is marinated and roasted.
How to make tandoori chicken and mint chutney?
Tandoori Chicken With Mint Chutney | How to make tandoori in a frying pan | with step by step photos and video. A Perfect Weeknight Meal. The recipe shared here shows how to use a frying pan to make this delicious chicken fry. This recipe is known for its smokey smell. Using a gas stove here we had shown you how to get that smokey smell for the chicken pieces. The pieces are marinated and cooked on the gas top.
The chicken will release water if you cook them over a low flame. So firstly, you have to cook the chicken over a high flame which seals off the chicken’s outer part. Once the outer part is fried then cover & cook them over a low flame. Following this method of cooking yields you perfection in cooking. Further the chicken is smoked in flame for the perfect tandoori effect.
In addition, the recipe covers a highly flavored mint chutney that is available with the tandoori always.
Further, I would like to suggest you some tips. Firstly, while selecting chicken pieces, you can choose either boneless or with bone. But using bone chicken yields you more taste. Secondly, marinate the chicken for a minimum of 2 hrs. If you would like to use an oven for the recipe, preheat the oven at 260 degree or 500F for 10 minutes and cook the chicken for 20 to 25 minutes. Once the chicken is cooked then change the mode to broil and broil the chicken for 10 minutes until the outer part turns crispy.