Pudina Chutney (Mint Chutney)
Indian chutney has roots dating back over 3,000 years, and it doesn’t come from cooking, but from ancient Ayurvedic medicine. The name comes from the Hindi word for “to lick,” and early versions were herbal pastes meant to balance digestion and bodily energy, rather than add flavour. Our Pudina Chutney, also known as Mint Chutney, continues this tradition in a fresh, everyday way—it’s tangy and spicy, made with simple pantry ingredients. To get that brilliant, restaurant-style emerald green colour (instead of a muddy brown), blanch the mint and cilantro leaves in boiling water for just 15-20 seconds, then immediately plunge them into ice water before blending. It locks in the chlorophyll. It’s the perfect addition to breakfasts, appetisers, or any snack that needs a tasty kick.
You will need:
1 cup mint leaves
1 cup cilantro leaves
1/2 teaspoon sugar
1/2 teaspoon salt
1 ginger powder
1 garlic clove
2 green chillies
1 cup yogurt
1 teaspoon cumin
Procedure:
In a blender or food processor, combine: Mint, cilantro, green chillies, garlic, ginger powder, cumin, sugar, and salt. Add 2–3 tablespoons of water and blend into a smooth paste. Transfer the green paste to a bowl. Gradually whisk in the yoghurt until fully combined. (If you prefer a thinner chutney, add a little more water or yoghurt.) Refrigerate for at least 15–20 minutes to let the flavours meld. Serve as a dip, sandwich spread, or side with kebabs, biryani, or parathas.
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