The Dhaniya Pudina Chutney is also used in a variety of chaat dishes and as sandwich spread.ĭhaniya Pudina Chutney can be stored in the fridge in an airtight container up to a week and so you can make a big batch of it and add it to your sandwiches or chats anytime you like. Taste before seasoning it with salt and sugar. Add 1 or 2 tablespoon water and blend until smooth. Then add all the other ingredients like cilantro, mint, jalapeno, lemon juice, and ginger. This Dhaniya Pudina Chutney recipe is a favorite Indian accompaniment for Samosas, Dhoklas, Vada Pavs, Bhel that are incomplete without this chutney. First, add the peanuts to the blender jar and blitz it to crush them. This version has no onion and no garlic and tastes fresh and delicious. Each household and region of India have their own way of making the green chutney. This chutney is made from fresh coriander and mint leaves along with green chillies, ginger and lemon and a dash of sugar that gives this chutney a unique flavor. Blend Cilantro Chutney using a handful of ingredients in a good blender.Dhaniya Pudina Chutney also known as the Green or Hari Chutney.You may use black salt, Kosher salt or a regular table salt if you can’t find Pink salt. Mint leaves are known as pudina in Hindi and many other Indian regional languages. The pungent flavor of Pink Salt substitutes for that Chaat masala flavor. Mint Chutney also known as Pudina Chutney is a spicy, flavorsome and healthy Indian side dip made with fresh mint leaves and spices like chilies, garlic & cumin. Pink Salt– I have developed a love for Pink salt. Lemon Juice– Lemon juice truly cuts down any bitter flavor coming from the mint and garlic. I usually start with one because chiles can vary in heat. Stuff the herbs into a small food processor or blender and add the chile. Don’t worry too much if there are some cilantro stalksthey have a lot of good flavor. Pick the leaves off of the mint and the cilantro. If you are not a fan of green chilies, go for mild peppers like Jalapenos, Bell peppers or Serrano peppers. salt Juice from one lemon Make sure your herbs are washed and dried. Green Chili– I like to use green chili for this recipe to spice up the flavors. However, I highly recommend toasted cumin seeds. You may use cumin powder if you can’t find cumin seeds. Cilantro: there’s also some cilantro in the chutney as it helps in balancing flavors and cutting down on the sharpness of the mint. Serve the mint coriander chutney immediately or refrigerate until ready to serve. Process until smooth, adding more water, 1 tablespoon at a time, as needed to make a smooth puree. I use only the mint leaves for this chutney, so discard all the stems. Place all of the ingredients in a food processor blender, except for the water. I recommend using fresh garlic cloves rather than bottle chopped garlic.Ĭumin Seeds– Toasted and coarsely ground cumin seeds enhance the flavor of this chutney beautifully. Ingredients Mint: since this is mint chutney, we of course use a lot of fresh mint. Garlic– I love the spicy flavor of garlic for this recipe. Pulse thoroughly to make a smooth fine chutney. Pulse 2-3 times to mix evenly and then add water along with remaining ingredients. Ginger, Garlic Both these ingredients can be added as per taste and preferences. Mint Leaves Avoid the thick stems completely and just use the fresh leaves. Wash and dry the leaves well (this can be done a day earlier). Mint stems are known to create a bitter flavor and you don’t want that in your Chutney. Add cilantro leaves (thin stalks too if any) + tomato in a blender jar or Vitamix. Ingredients Cilantro (Also known as Coriander in India) Apart from leaves, we can use stems for making chutney. Mint– Mint leaves give such a refreshing taste to this Chutney. Cilantro along with its stems truly enhances the flavor of this chutney recipe. Easily found at any major grocery store throughout the States. Cilantro(Hara Dhaniya)– Cilantro aka Coriander is such a mild flavored herb.

Cilantro mint chutney indian