Pudina Chutney | Mint Chutney (2 Ways)
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (24)

Pudina Chutney | Mint Chutney (2 Ways)

NUTRITION · PER SERVING15M COOK
CAL 4%·PRO 8%
CARBS 17G79% OF CAL
5G FIBER7G OTHER5G TOTAL SUGAR
FAT 1G13% OF CAL
1G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright, fresh mint and cilantro chutney with onion, ginger, and garlic, ready in under 15 minutes. Serve with tandoori dishes, kababs, or Indian snacks for authentic flavor.

condimentmiddle easterngluten freevegetarian
View the full recipe on Dassana's Veg Recipes →

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Nutrition & ingredients

Ingredients

serves 4
  • 3 to 4 tablespoons curd (or preferred unsweetened yogurt)
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • 1 teaspoon dry mango powder ((amchur) or dry pomegranate seeds powder (anardana powder))
  • black salt (or rock salt or regular salt - add as required)
  • 1.5 cups mint leaves (- rinsed)
  • 1 cup coriander leaves ((cilantro) - rinsed)
  • 1 onion (- small-sized or ¼ cup chopped onions)
  • 3 to 4 garlic cloves (- small to medium, chopped (optional) or ½ teaspoon chopped garlic)
  • 1 inch ginger (- chopped or 1 teaspoon roughly chopped ginger)
  • 1 to 2 green chilies (- chopped or ½ to 1 teaspoon)
  • 2 to 3 tablespoons water (or add as required - for grinding or blending)
  • 2 cups mint leaves ((pudina) - 70 grams)
  • 1 to 2 green chilies (- chopped)
  • ½ teaspoon chaat masala (- or add as per taste)
  • ½ teaspoon lemon juice
  • salt (as required)
  • 2 tablespoons water (or add as needed for grinding or blending)
PREP
15M
SODIUM
569MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.