Mint Chutney Recipe

Mint chutney is a popular South Asian condiment that is eaten fondly. It adds flavor to the food, one one hand, and aids in digestion, on the other. Mint leaves are usually sold in small bundles and are readily available in market just after the winters are over. I have tried this chutney almost with every thing: with parathas, rice, and evening sacks. I usually add it to food whenever everything else tastes bland. It has a special aroma and tastes spicy. Preparing mint chutney is not at all time-consuming. All you need is a blender and a few spices, Let's have a look at the recipe.

A bundle of mint leaves

Half a bundle of coriander/cilantro leaves

Salt to taste

3-4 green chilies

A tsp mango powder/raw mango pulp

An onion/green onion

Half tsp cumin powder

A small piece of ginger

2-3 tsp water

Half a tsp black pepper powder

     Separate mint and coriander leaves from their stems,

Rinse them thoroughly under flowing water.

Keep aside.

Peel onion and cut it into small pieces. Keep aside.

Place rinsed leaves in a blender.

Add onion pieces.

Add chopped green chilies and pieces of ginger.

Add a 2-3 tsp of water along with salt.

Close blender's lid before switching it on.

Blend the leaves well. Grind for a minute.

Stop the machine and remove lid.

Now, add all the spices, i.e. mango powder, black pepper, and cumin powder.

Close the lid and blend again for 2-3 minutes.

Grind the leaves for the desired texture.

You can mix this mint chutney with curd and have the divine taste.