Mint chutney (pudina ki chutney) is one of favorites when it comes to Indian sauces. This chutney is not only great for Indian cooking but also one of my favorites to use in American cooking. I use it as a dip for fries, pakoras, grilled meats and more, as a marinade for meats or as a spread on sandwiches (chutney & cucumber sandwiches are my favorite)! Here is my moms pudina ki chutney recipe...
- 1 bunch of cilantro chopped (include the stems)
- 1 bunch of mint with stems cut off
- handful of peanuts (optional)
- 1-2 cloves garlic
- 1 serrano chile
- 1 lemon
- a pinch or two of ginger
- salt to taste
- sugar to taste
- coconut (optional)
Combine all the ingredients in a blender, adding little water and blend
The lemon juice enhances the taste and keeps the chutney green
Chutney will keep in fridge for a couple days or in the freezer for up to a month
I make a couple jars and keep them in the freezer. Add yogurt to the chutney and use it to marinade chicken overnight. Cook in on the grill and serve with rice, raita and a cucumber salad.