How to make Pudina Chutni -
Mint and coriander leaves ground with green chillies, tamarind and jaggery.
This recipe is contributed by Member Sunanda Dehade.
Main Ingredients : Mint, Jaggery
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Pudina Chutni checkout Mint Chutney. You can also find more Pickles, Jams and Chutneys recipes like Drumstick Pickle Mushroom Almond Pate Kothamalli Thuvayal Kharda
Pudina Chutni Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Pudina Chutni Recipe
Mint 1 cup
Jaggery 1/2 cup
Jaggery (gur) grated 2 tablespoons
Tamarind paste 1 teaspoon
Green chillies 2
Cumin seeds roasted 1/2 teaspoon
Black salt (kala namak) to taste
Salt to taste
Method
Step 1
Gring together mint leaves, coriander leves, jaggery, tamrind paste, green chillies, roasted cumin seeds, black salt, salt and sufficient water to make a fine paste.
Step 2
Serve with parathas.
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