Pudina Chutney Recipe | Mint Chutney

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 7 minutes

Ingrédients

1 cup mint leaves (pudina, tightly packed 15 grams)

½ cup coriander leaves (cilantro with tender stalks, tightly packed 15 grams)

½ teaspoon sugar

½ teaspoon salt (adjust to taste)

¼ inch ginger (peeled)

1 small garlic clove

1 to 2 green chilies (deseeded)

1 cup yogurt (thick curd)

½ to ¾ teaspoon roasted cumin powder (jeera powder)

½ to ¾ teaspoon chaat masala (optional)

Instructions

Preparation

Pluck the mint leaves from the stalks or stems. Rinse them well in a large bowl of water a few times. Drain them completely to a colander.

Recipe 1 - Mint Chutney for Kebabs & Snacks

Add mint, coriander leaves, salt, ginger, garlic, green chilies, roasted cumin powder, sugar, salt and 1 tbsp yogurt to a blender jar.

Blend to a fine paste. Whisk yogurt to smooth consistency and add the blended paste. If using chaat masala add it now.

Mix well and adjust salt, chili and sprinkle lemon juice if required. Serve with kebabs, snacks & sandwiches.

Nutrition

• Calories: 31 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 1 g
• Sodium: 205 mg
• Glucides Totaux: 4 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 1 g