📝 About This Recipe
This refreshing Mint Chutney, or 'Pudina Chutney', is the soul of Indian street food, offering a cooling explosion of fresh herbs, zesty lime, and a whisper of heat. Originating from the North Indian culinary tradition, its bright green hue and digestive properties make it the perfect companion for heavy snacks and grilled meats. Our recipe balances the earthiness of cumin with the sharp tang of dry mango powder to create a condiment that is as sophisticated as it is addictive.
🥗 Ingredients
The Herb Base
- 2 cups Fresh Mint Leaves (tightly packed, stems removed)
- 1 cup Fresh Cilantro (including tender stems for extra flavor)
Aromatics and Spice
- 2-3 pieces Green Chilies (Serrano or Thai bird's eye, stems removed)
- 1 inch Fresh Ginger (peeled and roughly chopped)
- 2 pieces Garlic Cloves (peeled)
- 2 tablespoons Red Onion (roughly chopped for body)
Seasoning and Tang
- 1 teaspoon Roasted Cumin Powder (freshly toasted and ground)
- 1/2 teaspoon Amchur (Dry Mango Powder) (for a unique fruity sourness)
- 1/4 teaspoon Black Salt (Kala Namak) (adds a traditional sulfurous depth)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1.5 tablespoons Fresh Lime Juice (to brighten flavors and preserve color)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
Texture and Consistency
- 2-3 tablespoons Ice Cold Water (as needed for blending)
- 2 pieces Ice Cubes (prevents the blender blades from heating the herbs)
👨🍳 Instructions
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1
Begin by thoroughly washing the mint and cilantro in a bowl of cold water to remove any grit or sand. Drain well.
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2
Pick the mint leaves from the woody stems; use only the leaves as the stems can be bitter.
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3
Roughly chop the cilantro, including the tender upper stems which hold significant flavor and help with the chutney's texture.
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4
Place the chopped ginger, garlic, green chilies, and red onion into a high-speed blender or food processor.
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5
Pulse these aromatics a few times until they are coarsely broken down before adding the greens.
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6
Add the prepared mint leaves and cilantro to the blender on top of the aromatics.
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7
Sprinkle in the roasted cumin powder, amchur, black salt, sea salt, and sugar.
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8
Add the two ice cubes; this is a chef's secret to keep the friction of the blades from turning the mint brown.
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9
Pour in the lime juice and 1 tablespoon of the ice-cold water to start.
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10
Blend on medium-high speed, stopping to scrape down the sides with a spatula if necessary.
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11
If the mixture is too thick to move, add the remaining water one tablespoon at a time until a smooth, pourable consistency is reached.
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12
Taste the chutney. It should be a balance of spicy, salty, and sour. Adjust salt or lime juice if needed.
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13
Transfer the chutney immediately to a glass jar or serving bowl.
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14
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.
💡 Chef's Tips
Always use the freshest herbs available; wilted mint will result in a dull-tasting chutney. To maintain the bright green color, never skip the lime juice or the ice cubes during blending. If you find the mint flavor too overpowering, increase the ratio of cilantro to mint. Avoid over-blending; a slightly textured chutney often feels more authentic than a perfectly silky puree. For a creamy variation, whisk in 2 tablespoons of thick Greek yogurt after blending.
🍽️ Serving Suggestions
Serve as a dipping sauce for crispy Vegetable Pakoras or Samosas. Drizzle over Tandoori Chicken or Paneer Tikka for a refreshing contrast to the smoky char. Spread a thin layer inside a Bombay Sandwich or a wrap for an instant flavor upgrade. Pair with a chilled Mango Lassi to balance the spice of the chilies. Use as a side condiment for Biryani or Pulao to cut through the richness of the rice dish.