Mint - Cilantro Relish / Pudina Dhaniya ki Chutney

As i have plenty of organic homegrown mint/pudina in my backyard , i love to make this chutney fresh to serve with any meal..
Most chutneys are spicy and sharp & are meant to be eaten in small bites to enhance the flavour of a milder dish. Chutneys usually accompany appetizers , snacks & street foods.

Ingredients :-
Chopped Fresh Cilantro:- 1 Cup
Tomato Chopped:- 1 Medium (3/4 cup)
Chopped fresh Mint leaves:- 3/4 cup,
Onion chopped:- 1 medium ( 1/2 cup)
Water:- 1/4 Cup
Juices of 2 medium limes:- 1/4 cup
Salt:- 1 Tsp
Garlic cloves:- 2 medium
Fresh green chillies:- 1-2


Procedure:-

1) Place all the ingredients in the blender. Cover & blend on medium speed until smooth.
2) Tightly cover & store in refrigerator up to 10 days.
Enjoy:) Read More......

Walnut - Mint Chuteny

This is a wonderful chutney recipe from northwestern Pakistan that may be served with all Indian meals.You can substitute lemon juice with Anardana/Pomegranate powder if available.



Walnut-Mint Chutney
Serves 8
Source:- Curries to Kababas (Madhur Jafferey )


Ingredients:-

Fresh Mint Leaves( Well washed & coarsely chopped):- 2 Cups
Shelled Walnuts:- 2/3 Cup
Garlic( Crushed to a pulp):- 1
Green Chillies, Sliced:- 4-5
Lemon Juice:- 1 Tbsp or to taste
Salt:- 1/2 Tsp
Plain Yogurt:- 4 Tbsp

Procedure:-

1) Put the mint leaves, walnuts, garlic, chillies, lemon juice, salt & 5 Tbsp of Water into a blender and blend, pushing down with a rubber spatula when needed, until you have a smooth paste.

2) Put the yogurt into a bowl. Beat lightly with a fork until smooth and creamy.

3)Add the paste from the blender and mix.

Taste for a balance of seasoning , making any adjustments that are needed.

Enjoy:)

Read More......