Pudina Coriander Chutney

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This Pudina Coriander Chutney is made with fresh ingredients and has a tangy flavour. It is easy to prepare and is best served as a side-dish or as an accompaniment to a meal. Pudina Coriander Chutney is a traditional sweet and sour chutney made with pudina and coriander. Have it with Samosa, Kachori or Puri. Also this chutney is one of the essential ingredient in giving the famous street food taste to Samosa chaat.

Kothamalli Pudina Chutney | Coriander Mint Chutney

Learn how to create Kothamalli Pudina Chutney using this simple and straightforward recipe with step-by-step photos. Best with any South Indian breakfast is this recipe for coriander-mint chutney from a hotel!

PREP TIME10 mins

COURSESide Dishes

CUISINETamilnadu Recipes

SERVINGS4 people

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

INGREDIENTS  1x2x3x

To Make Chutney

  • ▢¾ cup Fresh Coconut Grated
  • ▢2 tablespoon Roasted Gram Dal
  • ▢¼ cup Coriander Leaves tightly packed
  • ▢¼ cup Mint Leaves tightly packed
  • ▢2-3 Green Chillies adjust per spice preference
  • ▢¼ teaspoon Tamarind Paste
  • ▢Salt as required
  • ▢Water as required

For Tempering

  • ▢½ teaspoon Oil
  • ▢½ teaspoon Mustard Seeds
  • ▢½ teaspoon Cumin Seeds
  • ▢½ teaspoon Urad Dal
  • ▢A Few Fresh Curry Leaves

INSTRUCTIONS 

  • Add all the ingredients listed under Chutney, excluding the water, to a mixer jar. till coarse, blend. Water should be added, and then the chutney should be smooth. Transfer to a bowl.
  • Oil is heated in a small pan. seed mixture of cumin and mustard. Add the urad dal when they start to cough. Add the curry leaves once they have been thoroughly cleaned. Get rid of the heat. To the crushed chutney, add this tempering. Mix thoroughly.
  • Any South Indian breakfast should have this dish as a side. Also works excellent as a dipping sauce or toast spread!

NOTES

  • There are many modifications to this recipe; you may change the amounts of coconut, coriander, or mint to your liking and the chutney will still be excellent.
  • A garlic clove can also be included.
  • Depending on your preference for spiciness, change the quantity of green chilies.
  • Fresh coconut should be chopped into small pieces and blended in a mixer without any water until there are no longer any large pieces to obtain grated coconut.

Mint Chutney Recipe

Mint Chutney is a spicy Indian dip, also known as green chutney or pudina chutney. Follow my tips to make a lip-smacking chutney each time.

Course: Side Dish

Cuisine: Indian

Prep Time: 15 minutes

Total Time: 20 minutes

Servings: 1 Cup

Calories: 144kcal

  • Blender

Ingredients

  • ▢2 Cup fresh mint leaves
  • ▢1 Cup fresh coriander leaves
  • ▢1 tablespoon ginger, roughly chopped
  • ▢2 garlic cloves
  • ▢2 green chili, chopped
  • ▢1 teaspoon mango powder (amchur powder)
  • ▢1 teaspoon roasted cumin powder (jeera powder)
  • ▢1 teaspoon granulated white sugar
  • ▢Salt to taste
  • ▢4 tablespoon water or use 2 – 3 ice cubes

Instructions

  • Clean and wash the green leaves before beginning to create the chutney.
  • Combine all the chutney ingredients in a blender with some water or ice cubes.
  • To prepare the chutney, combine the ingredients into a homogeneous mixture.
  • If extra water is needed, add it.
  • Put the chutney in a fresh bowl.
  • Mint Chutney can be kept in the refrigerator or served with snacks.

Recipe Notes:

  • Chutney should not be blended for too long or it will become harsh and dark.
  • Add one more time, blending in a tablespoon of thick, plain curd or yogurt, if the chutney seems too thin, spicy, or bitter.

Nutrition

Calories: 144kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 343mg | Potassium: 684mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4929IU | Vitamin C: 46mg | Calcium: 262mg | Iron: 6mg

What is ‘Chutney’?

Chutney is a tangy Indian side dish or dipping sauce. In India, chutney recipes can be found in their hundreds. Without a variety of chutneys in various heat levels and tastes, no Indian street food is complete.

One of the most popular Indian chutney kinds is mint chutney. It is a fresh herb mixture and may be the most typical way to incorporate mint and coriander into a regular Indian dish. Bold, delectable, and cooling all at once, mint chutney.

Why I adore mint chutney

easy to store and make

vegetarian and vegan

non-gluten dip

Antioxidants are abundant in mint chutney.

Fresh mint chutney is beneficial for your skin and aids with digestion, according to numerous medical journals. Pudina chutney is a great side dish or dip to include in your meal plan if you’re on a detox diet.

CILANTRO MINT CHUTNEY RECIPE

Use this easy-to-make, flavorful chutney with rice, naan, dosa, kabobs, Frankies, Samosas, rice, and other Indian dishes. can be prepared in just five minutes! Vegans can adapt. View notes!

  • Prep Time:10 mins
  • Total Time:10 minutes
  • Yield:1 ½ cups

Ingredients

  • ½ cup yogurt, (see notes for vegan version)
  • 3 tablespoons fresh lemon juice
  • 1 bunch cilantro, tender stems ok
  • 1 cup mint leaves, packed ( 2 x .75 ounce packages)
  • 1 medium jalapeno, sliced
  • 2 teaspoons sliced ginger
  • 1 garlic clove
  • ¼–1/2  teaspoon kosher salt,
  • ½ teaspoon sugar (or an alternative like honey, palm sugar, etc)
  • optional: 1 tablespoon water, or just enough to get blender going – you may not need this

Instructions

  1. In a blender or food processor, combine all ingredients and mix until almost smooth.
  2. To your pleasure, taste and adjust the salt and lemon.
  3. Keep chilled until serving.
  4. Chutney keeps for four days in the refrigerator.

Notes

Feel free to add desiccated coconut or peanuts to this to make it thicker.

If you want to make this vegan, you can use silken tofu, coconut yogurt, or soy yogurt. You should definitely add additional salt and lemon juice if you’re using silken tofu, as well as 1 tablespoon of olive oil.

Leave out the yogurt, add 14 cup to 2 cups of finely chopped onion, and a little bit of water to keep the blades working if you prefer a more classic Indian Mint Chutney without the “creaminess.”

Nutrition

  • Serving Size: ¼ cup
  • Calories: 21
  • Sugar: 1 g
  • Sodium: 39.7 mg
  • Fat: 0.8 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 2.2 g
  • Fiber: 0.7 g
  • Protein: 1.7 g
  • Cholesterol: 1.9 mg

Pro Tips

For the green chutney recipe, always use fresh mint and coriander leaves.

Thick mint stems should be thrown away because they may turn the chutney harsh. Additionally, don’t add more mint leaves because that will make the chutney darker in color.

For optimal results, use freshly squeezed lemon juice.

You can add more chaat masala and toasted cumin powder for more flavor.

This chutney is best made in little amounts because it tastes best that way. In the event that you accidentally made a large quantity, freeze it in ice cube trays. When thawed, the texture will somewhat alter, but you may still use it to make Hariyali Pulao or Green Curry.

Variations

To give this Indian green chutney a South Indian flair, add some freshly grated coconut. Sesame seeds or roasted peanuts make excellent complements.

Adding some yogurt to this chutney is the most widely used version. Yogurt is frequently used in restaurants to produce coriander-mint chutney. You can quickly transform this dish into a delicious restaurant-style version by simply adding 12 cup of plain whisked yogurt. For a vegan alternative, silken tofu can be used in place of yogurt.

If green mangoes are available, you can garnish this chutney with a few slices of the tart fruit. In that instance, lessen the amount of lime juice.

This chutney also tastes fantastic with amla or gooseberries.

Suggestions for Serving

This chutney can be served with a variety of foods and is quite adaptable.

With Indian appetizers like Frankies, Kabab, Samosa, Roasted Veggies, Tandoori Chicken, Paneer Tikka, Cutlets, and Pakoras as well as with main courses like Biryani and Buddha Bowls, it can be served as a dipping sauce.

This chutney is served with Indian street cuisine such as Bhel puri, Samosa Chaat, Dahi Puri, Ragda Patties, Aloo Tikki Chaat, Ragda Patties, and Dahi Vada.

A popular sandwich made with cucumber, tomatoes, onions, and mint coriander chutney is known as a “mint coriander chutney sandwich.”

It goes well with foods prepared in the Indian way.

To give kathi rolls and wraps a spicy kick, slather it on them.

Arrangement Ideas

For up to 4 days in the fridge, keep this green chutney in an inert, sealed container. After that, it begins to lose flavor and turn bitter.

I advise against freezing it. Upon thawing, the texture of the item changes.

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