Top Five All-Time, Easy-To-Make Chutneys
You are either a fan of mint or you are not. And depending on that, you might love Mint Chutney or may not love.I am a huge fan of mint and the aroma it brings. Agreed, that mint has an exceptionally strong aroma that could be overpowering for a dish like a chutney – which is why I add coriander and garlic to this chutney to make it a rounded flavour. Mint chutney works well in many combinations–with samosas, paneer tikkas (cottage cheese usually barbecued with Indian spices), khaman dhokla (steamed chickpea flour, mildly spiced) and even as a coating for stuffed sandwiches.
A note of caution: Use just the mint leaves and not the stem for making this chutney to get the best flavours for your mint chutney. Also, wash the mint leaves thoroughly to get rid of all mud on the leaves.
MINT CHUTNEY | PUDINA CHUTNEY
- 1/2 cup Mint Leaves, chopped
- 1/2 cup Coriander leaves, chopped
- 2 Garlic Cloves
- 2 Green Chilies
- A small piece of ginger
- 1 tsp Lemon Juice
- Salt to taste
- Water as required
- 1 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 Red Chili
- Add the mint leaves, coriander leaves, garlic cloves, green chilies, ginger in a blender. Blend till smooth. Add about two tbsp of water
- Add lemon juice and blend again
- Remove from the blender into a vessel. Add salt
- For tempering, add mustard seeds to hot oil in a kadhai. Once the mustard seeds crackle and the red chili, turn off the heat and add the tempering to the chutney.
- Mint Chutney is now ready!
GREEN CHILLI CHUTNEYOf all the chutneys listed here, this is the spiciest and you need to have a taste for hot, spicy green chilli chutney to enjoy this. Don’t worry–the sharpness of the spice of the green chilli settles down after a day, after which you can enjoy the chutney with dosas, idlis and other breakfast dishes.
To keep the sharpness of the spice taste down, we will add a small piece of tamarind.
GREEN CHILI CHUTNEY | HARI MIRCH CHUTNEY
Green Chili Chutney is a spicy condiment to Indian breakfast dishes.