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Mint Chutney

Spicy dip made with fresh mint leaves

Indian Pickles & Chutneys are a great way to add flavor and zest to a meal. They are served or taken in small quantities one teaspoon at a time. Since they are extremely flavorful, they give a burst of flavor to a meal. Most chutneys and pickles are made from raw, cooked or pickled vegetables and fruits. To name a few well liked chutneys are Mango Chutney, Mint Chutney, Tamarind Chutney.

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½ cup Mint Leaves
¼th cup Coriander Leaves
1 Green chili, chopped
1 ½ tablespoons Onion, chopped
3 tablespoons Lemon Juice
4-5 teaspoons Water
¾th teaspoon Salt
  1. Separate the leaves from the stem.  The mint and coriander leaves should be thoroughly washed and tightly packed to measure.
  2. Blend all the above ingredients on medium speed in a blender. Blend till the mixture has a smooth consistency.
  3. If the chutney is not to be served right away, cover tightly and refrigerate. It can stay fresh in the refrigerator for one week.
  4. It is one of the tastiest chutneys. It is very versatile and can be served with almost any appetizer or meal.
  5. Makes 3/4th cup.

Recipe below courtesy of  Sunita Mizar

"Pudina Chutney" as it is called in India, is a green chutney that is very cooling in the summer and usually eaten with samosas and other fried snacks. There are lots of different ways to whip up this dish and the one below is typically "Bangalore"-ian.

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut (optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Fry all these in a little oil, one by one.
Blend to a smooth paste using a little water.
Send us your mint chutney recipes.



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