Mint chutney is made in numerous ways depending on what you want to serve it with. Apart from refreshing and spicing up your palate, it is also nutritious and helps in digestion. It is one of the most popular sides often made in households and restaurants. This traditional Indian pudina chutney has fresh mint leaves as the main ingredient. Chutney is a traditional Indian side dip made with spices, herbs, vegetables and sometimes even with fruits. Mint leaves are known as “pudina” in Hindi and many other Indian regional languages. Mint Chutney also known as Pudina Chutney is a spicy, flavorsome and healthy Indian side dip made with fresh mint leaves and spices like chilies, garlic & cumin. Make this pudina chutney the way you want in one of the 3 ways I show in this post. My millo blender has been gifted to me by the brand.Apart from that you can also use it as a spread in your wraps, sandwiches, kathi rolls and frankies. * This blog post is not sponsored by millo and all opinions are my own. Looking for more healthy vegan recipes? Try out my: Plus, its sleek design makes it such a beautiful addition to my kitchen counter! It's quieter than regular blenders and overall just so light & a pleasure to use. Just chuck in all your ingredients, blend and rinse. It’s a real powerhouse & makes blending so effortless. I used my millo smart portable blender* because it’s so handy. You will need a good blender or food processor to make this recipe. ![]() Use it to make chutney sandwiches with fresh veggies.Drizzle over plain rice or veggies for a kick of flavour.If you love garlic & herbs, dip it into my heavenly garlic twist bread.Goes particularly well with crunchy poppadoms (pictured above).With hot curries that you want to make less spicy.They are best eaten fresh within the first days of making it. While this is the case for most cooked chutneys, raw chutneys don’t necessarily get better with time. This really helps bring out the flavours. Sprinkle it with a dash of sea salt when serving.Too runny? Add more mint and coriander.If you blend it for too long the oil in coriander leaves will turn rancid, making the chutney taste bitter.No need to blend until completely smooth.Don’t add too much water! This will take away from the rich flavours of this chutney.You can use coriander/cilantro stems as they are not as tough and have a lovely flavour.To avoid a bitter aftertaste, remove the mint stems and only use mint leaves.Adjust the levels of chilli according to your preferences and how much heat you can take.If you’re still unsure, have a look through this tutorial. Mango cutting tip: Not sure how to cut a mango? Check out my recipe video for detailed instructions. ![]() You can store any leftovers in an airtight container in the fridge for up to 2 days. Add all your ingredients to a blender or food processor.Cut the mango and wash the greens (mint, coriander, chilli). PS - The full recipe including exact ingredients and instructions is waiting for you at the bottom of this page. Green chili - Can be left out, but provides a great kick of flavour & you won’t really taste the heat.Ĭilantro - also called coriander. This is a no-cook recipe, meaning that you can’t use green (raw) mango that needs to be cooked first. ![]() Here are the ingredients you’ll need for my Indian-inspired easy green mint & mango chutney. Includes step-by-step images & YouTube video.Tasty hints of mint, coriander leaves & ginger.A super quick alternative to regular cooked chutneys.The perfect mix of tangy, minty, sweet & salty.Packed with mint, ginger, chili & mango, it’s a lively blend of luscious scents & flavours! Jump to: This easy green mint & mango chutney is a healthy raw relish made within 10 minutes.
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