Hospitality Herald

Cool, spicy, and impossibly fresh — a flavour bomb in every drop. Mint chutney, or pudina chutney, is the emerald gem of Indian condiments — found from street-side chaat carts to royal thali platters. Its roots run deep through Indian kitchens where generations have learned the delicate balance of herbaceous freshness, acidic tang, and fiery heat.

In Mughlai feasts, this chutney offered contrast to rich meats; in street food, it became the zing that livened up samosas and pakoras. What makes it so timeless is its simplicity — made in a few minutes, but remembered long after.

More than just a dip, mint chutney is a palate cleanser, a flavour booster, and a cultural marker — present in every Indian household but never exactly the same twice.

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Mint Chutney (Pudina Chutney)

Servings: Makes ~200ml (enough for 4–6 servings)

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Ingredients

• 30g fresh mint leaves, tightly packed (no thick stems)
• 15g fresh coriander leaves, tightly packed (optional for mellowing flavour)
• 1 small green chilli, chopped (adjust to taste)
• 1 clove garlic, peeled
• 1/2 tsp roasted cumin seeds (or cumin powder)
• 1/2 tsp salt
• 1/4 tsp sugar (balances bitterness)
• 2 tbsp lemon juice (freshly squeezed)
• 50–70 ml cold water (adjust for texture)
• 1 tbsp thick plain yoghurt or hung curd (optional, for creamy North Indian-style chutney)

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Instructions

#1 Blend Everything

In a blender or small food processor, add all ingredients except water.
Begin to blend, gradually adding water until a smooth, spoonable chutney forms.
Scrape down the sides as needed to ensure everything is incorporated.

#2 Adjust & Taste

Taste for balance — it should be cool, spicy, tangy, and slightly salty.
Add more lemon for brightness or water to thin.
If you’re serving with kebabs, keep it a bit thicker and punchier for contrast.

#3 Chill

Let rest in the fridge for 15–20 minutes before serving (reason: lets flavours meld and the mint’s brightness settle).

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Serving Suggestions

• Spoon over sheek kebabs, samosas, pakoras, or tandoori dishes
• Swirl into yoghurt for a milder dip
• Use as a sandwich spread or a tangy drizzle over chaat

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Dip in, cool down, and let the Green Fire awaken your senses. This is not just chutney — it’s flavour turned into poetry. Enjoy every bite!

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