MINT (PUDINA) CHUTNEY
By GM for The Planet Food
Today, I decided to just pen down the recipe for a refreshing mint chutney. Why?, because, as simple as it sounds, many still find themselves struggling with the ingredients of this famous Indian sauce/ accompaniment.
In north India almost all homes must have this accompaniment on their lunch tables throughout the scorching summers, acting as an age old remedy to battle the heat (owing to its natural cooling ingredients such as mint and coriander). In Mumbai, the mint chutney means the quintessential sauce spread on the famous street side Bombay sandwich, giving it that unique flavour which otherwise is lacking in a regular toasted/ grilled sandwich.
In either case, I prefer this chutney over most pickles as both, the most suitable snack as well as meal time accompaniment. It gives just the right punch to food especially on a hot summer day.
Recipe:
Time: 8- 10 minutes
Ingredients:
fresh mint leaves: 1 bunch
coriander leaves: 1 bunch fresh
Onion: half (medium size)
Tomato : half (medium size)
Garlic: 2 cloves
Green chillies: 2
fresh lemon juice: 1 tbsp
Salt: as per Taste
Water
Making the mint chutney:
Pick the leaves of the mint and coriander and rinse them well in water and keep aside
Chop 4 big pieces of the tomato and onion and put them along with the green chillies and garlic into a grinder and sprinkle a little water
Grind into a smooth paste
Now add the mint and coriander leaves into the grinder and blend altogether
Add the salt and lemon juice
Put into a serving bowl and it’s ready to eat as a chutney with its complimenting snack, the pakodaas, or perhaps serve it as a meal time flavoursome accompaniment.