Indian Mint Chutney (Pudina Chutney)
Indian Mint Chutney is not just a condiment, it's a burst of freshness that elevates any meal. Whether you're indulging in street food or preparing a lavish feast at home, the vibrant green goodness of this Mint Chutney adds that extra zing, making your dining experience truly unforgettable.
Equipment
- Nutri bullet or high speed blender
Ingredients
- 1 cup firmly packed fresh mint leaves
- ½ cup coriander leaves and some stems
- 1-2 long fresh green chillies, roughy chopped (See Notes)
- 3 cloves garlic
- 2cm piece fresh ginger, roughly chopped
- juice of ½ lemon
- 1 tablespoon caster sugar (optional - See Notes)
- 1 teaspoon ground cumin
- ⅔ cup Greek style natural yoghurt
- ¾ teaspoon salt
- ¼ teapsoon ground white or black pepper
Instructions
- Place all ingredients into a Nutri bullet, high speed blender or small food processor and process until smooth. Taste and season with more salt, pepper or lemon juice if required. Store in an airtight container in the fridge for up to 1 week.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CASTER SUGAR (optional)
Although optional, I recommend adding the sugar if you want that restaurant style taste of this condiment that you get when you are ordering samosas, tikka and the like. It always has a sweetness to it. It is perfectly fine though without as well though if you prefer. - CONSISTENCY OF CHUTNEY
I like this chutney on the runnier side as done in this recipe. I you prefer a thicker chutney, only blend 2 tablespoons of the yoghurt with the remaining ingredients then fold the remaining yoghurt through afterwards. This will give a slightly thicker chutney. - CHILLI - (Less heat or no heat)
To reduce the heat of the chillies you can reduce the amount used (i.e just use half a chilli), deseed them making sure to remove all the seeds and membrane or if you don't like heat at all, completely omit them. The chutney will still taste amazing.