Pudina Chutney / Mint - Coriander Chutney

Hot pakodas on a cold rainy day serve as an excellent snack. And what better way to have them than to dip them in a bowl of delicious mint chutney! I made these fritters yesterday for a Diwali party hosted by our dear friends Rajesh and Bhargavi. Luckily it wasn't raining last night and Rajesh's fireplace kept us warm, but we enjoyed the bajjis nevertheless!

Ingredients:

1 1/2 cups mint (pudina) leaves

2 cups coriander leaves

1 tbsp grated coconut (optional, for thickness)

2 tsp chopped ginger

2 tsp chaat masala

1 tsp amchur powder (optional)

1 tsp garam masala powder

2 tbsp olive oil (or water)

2 to 3 green chillies

1 tbsp juice of lemon 

2 tbsp curd (yogurt)

Salt

Blend all the ingredients (without water), into a smooth paste. You could add water instead of oil, the flavour will be slightly different. Add more water / oil if required and blend well.

Relish with hot pakoras or succulent kebabs. You can even use this chutney as a marinade to make hariyali kebabs (use oil though and not water to grind). Idlis, dosas and samosas dipped in pudina chutney taste great too!

Here are a couple of recipes using pudina chutney as the marinade. I have made a few changes here and there. 

Tawa-roasted Paneer Pudina Tikka

Chicken Pudina Roast

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