pudina chutney recipe | mint chutney recipe - Yummy Indian Kitchen (2024)

FAQs

What is Pudina chutney made of? ›

Firstly, in a mixer jar take 1 cup pudina and ½ cup coriander. Add 5 chilli, 1 inch ginger, 2 tbsp peanut, 1 tsp chaat masala, 1 tsp aamchur, ½ tsp cumin powder and 2 tbsp lemon juice. Grind to smooth paste adding ¼ cup cold water. Finally, Pudina Chutney for sandwich is ready.

Pudina leaves for longer in fridge. ! Add some sugar. It makes chutney tastier. Curd can be used to change color n taste.

The green sauce commonly found in Indian restaurants is typically mint chutney or coriander (cilantro) chutney. These chutneys are popular condiments in Indian cuisine and are known for their vibrant green color and refreshing taste.

Pudina is recommended as per traditional Iranian medicine to be included in daily diets to avoid flatulence (gas build-up in the stomach).

Usually, there are two reasons responsible for the same. First, the chutney is blended for too long leading to the release of bitter juices of mint leaves. Second, the ratio of mint leaves to other ingredients is not correct. Tip: Ensure one or two blitzes in a blender are enough to make chutney.

Our answer

If you made a double quantity it may take longer for the acid in the vinegar to mellow, unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Hari (Green) Chutney: A slightly grainy, spicy, Oscar-the-Grouch-green concoction typically flavored with cilantro and mint—usually eaten with chaat (Indian snacks) and other deep-fried snacks, like samosas, to add heat and freshness.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

What are the three sauces at Indian restaurants? ›

When you venture out to your local Indian restaurant, you will most likely find three sauces: green, brown, and red sauce. Green sauce: Usually a mint cilantro chutney, cilantro chutney, or hari chutney. Brown sauce: This sauce is usually a tamarind chutney or imli ki chutney and tastes sweet and sour.

Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

The taste of chutney varies depending on the region and the likeness of flavors there. For instance, in Pakistan and India, the flavor of chutney tends to be spicy, sour, and full of seasonings. Whereas in England it has to be mild and sweet. In simple words, chutney is a vibe that matches everywhere.

Two tablespoons of mint 0.4 grams of proteins, 0.9 grams of carbohydrates, 0.8 grams of dietary fibre, 1.5 mg of Vitamin C, 22.4 mg of Calcium, 6.8 mg of Phosphorous and 51.5 mg of Potassium, among other nutrients.

This easy Mint Cilantro chutney goes well with Indian Snacks, as a dip with chips, samosas , other snacks, as a dressing on tacos or in sandwiches.

Mint doesn't cause flatulence. But when lentils is added along with mint,it causes accumulation of gas in the digestive system. To overcome this problem roast one or two garlic cloves along with mint and lentils and grind to paste. If you detest garlic flavour,then add powdered asafoetida in place of garlic.

As the name suggests, Green Chutney is an Indian flavourful condiment made with fresh greens/herbs like coriander leaves, mint leaves, cumin, ginger, garlic, lemon juice & salt.