The best way to mix the ingredients for the Indian mint sauce together is with a 3-cup food processor. If you love hot and spicy condiments, be sure to make red or green shatta sauce, a Middle Eastern chile paste! Food Processor Alternatives We also add some lemon juice which helps reduce the bitterness that cilantro can have.įor an extra spicy pudina chutney, use fresh ginger root and a spicier chili pepper, like Bird’s Eye. Other seasonings- For a spicy flavor, we include fresh garlic cloves, cumin, serrano chile peppers and ginger paste.Using Greek yogurt will give your Indian mint sauce a thicker consistency. Yogurt- Feel free to use any variety of dairy or non-dairy plain-flavored yogurt. ![]() Cilantro leaves- Did you know that cilantro is the leaves and stems of the coriander plant? When the plant flowers and turns to seed, they're known as coriander seeds.Ī good substitute for fresh cilantro is flat leaf parsley, also known as Italian parsley.This mint chutney recipe is made with fresh leaves, but at the cost of less flavor, you could use a teaspoon of dried mint. Pudina leaves - Pudina is the Indian word for garden mint (also known as spearmint).Perhaps the most significant difference is that Indian chutney is usually uncooked, and the ingredients are finely chopped or blended. They're typically served as a condiment or complimentary side dish, and they may consist of spiced fruits, flavored yogurt, or spiced vegetables like cucumber. True Indian chutneys are rarely sweet like the English variety. In India and other Asian and Middle Eastern countries, a chutney refers to something entirely different. To clear up any possible confusion, the definition of a chutney can differ depending on where you're from.Īn English chutney is typically made by cooking fruit, so the flavor tends to be sweet, and it has a jam-like consistency. Sometimes cilantro (coriander) is included for a spicier flavor. When it’s time for a savory snack, you’re likely to see bowls of condiments like creamy Indian mint chutney for dosa or idli.Īlternate Names: Mint chutney, mint yogurt sauceĪ creamy Indian condiment made by blending dried or fresh pudina (spearmint or garden mint) leaves with yogurt and spices. When you travel to central Asia, be sure to visit India for a fantastic meal of chickpea curry or aloo masala. They have a bright flavor from the use of fresh herbs, and many of them are full of healthy nutrients, too. Depending on personal preference and the ingredients used, the consistency can be creamy or slightly chunky. Make this mint chutney recipe to serve as a condiment with dosa and idli, or as a healthy dip.Ĭhutneys are a very popular condiment in India and other Asian countries. Serve Pudina Chutney with Dosakaya Pappu Recipe and hot Steamed Rice Recipe for a delicious weekday lunch.Pudina chutney is a flavorful yogurt-based Indian mint sauce. Now add the tadka over the Pudina chutney, stir and serve. Once done add red chillies, asafoetida and curry leaves, saute till the curry leaves turn crisp and turn off the heat. Once the mustard seeds have spluttered add the urad dal and saute till the dal turns golden brown in color. Sprinkle some water if required.Īfter the Pudina chutney is ground into a smooth paste transfer it into a bowl.įor the tempering, heat oil in a tadka pan, add mustard seeds and allow them to splutter, Once cooled add this into a small mixer jar along with tamarind extract, salt and jaggery and blend. Turn off the heat and allow to cool down. Once done add the dry chillies and saute till they turn crisp, then add coconut, turmeric powder and mint leaves. Saute till the water from the mint leaves dry up. Heat oil in a wide pan coriander seeds and urad dal and saute till the urad dal turns golden brown in color. To begin making the Pudina Chutney Recipe, first dry the washed mint leaves on a kitchen towel.
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