Pudina Chutney (Mint chutney with yoghurt) recipe
ingredients
4 cups (100 g) 3 1/2 oz Mint (pudina) leaves, chopped
4 cups (100 g) 3 1/2 oz Green coriander (hara dhaniya), chopped
2 tbsp (24 g) Onions, chopped
1 tbsp (24 g) Ginger (adrak), chopped
4 - 5 Green chillies, chopped
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1 tsp (2 g) Mango povder (amchur)
1 tbsp (20 g) Sugar
Salt to taste 1 tsp (4 g) Black salt (kala namak)
4 cups (100 g) 3 1/2 oz Green coriander (hara dhaniya), chopped
2 tbsp (24 g) Onions, chopped
1 tbsp (24 g) Ginger (adrak), chopped
4 - 5 Green chillies, chopped
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1 tsp (2 g) Mango povder (amchur)
1 tbsp (20 g) Sugar
Salt to taste 1 tsp (4 g) Black salt (kala namak)
method
1. Blend the mint leaves, green coriander, onions, ginger, and green chillies to make a smooth paste. Keep aside.
2. In a mixing bowl, whisk yoghurt with mango powder, sugar, salt, and rock salt. Add the mint paste and mix well.
3. Serve with kebabs.
2. In a mixing bowl, whisk yoghurt with mango powder, sugar, salt, and rock salt. Add the mint paste and mix well.
3. Serve with kebabs.
serving amount
serves: 4
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