Description
A refreshing and vibrant Cilantro Mint Chutney (Pudina Chutney) that combines toasted cumin seeds, fresh mint and cilantro, garlic, ginger, serrano chiles, yogurt, and lemon juice. This chutney is perfect as a dip, spread, or accompaniment to Indian dishes, adding a zesty and herbaceous flavor.
Ingredients
Spices and Herbs
- 1 tsp cumin seeds
- 1 1/2 cups mint leaves
- 1 cup cilantro leaves or flat leaf parsley
Fresh Ingredients
- 3 garlic cloves
- 2 serrano chiles
- 2 tbsp ginger paste (or 1-inch piece fresh ginger, peeled)
Other Ingredients
- 1/2 tsp kosher salt
- 1/2 cup plain yogurt
- 1/2 lemon (2 tbsp juice)
Instructions
- Toast the cumin seeds: Heat a dry frying pan over medium heat and toast the cumin seeds until fragrant, being careful not to burn them. This enhances their flavor, adding a nutty aroma to the chutney. Once toasted, transfer the seeds to a food processor.
- Process ingredients: Add the mint leaves, cilantro leaves, garlic cloves, ginger paste, serrano chiles, kosher salt, plain yogurt, and lemon juice to the food processor along with the toasted cumin seeds. Blend everything until the mixture is smooth and well combined.
- Adjust consistency and seasoning: Add water gradually to the chutney while blending to achieve your desired consistency. Taste and adjust seasoning with additional salt or lemon juice as needed to balance the flavors.
Notes
- For ginger paste: Use a fresh 1-inch piece of ginger, peeled, if you don’t have ready-made ginger paste.
- For extra heat: Substitute serrano chiles with Birds Eye chiles, remove stems, and cut in half before blending.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Indian