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MINT CHUTNEY

October 27, 2010 5:09 pm 1 comment
Mint Chutney

Mint Chutney

Mint originates from a greek work ‘mentha’. Mint is also commonly known as pudina in Hindi. Mint is a wonder herb that has a distinct aroma and fragrance. The reason for mint being flavored is because of the presence of menthol, which facilitates good digestion.

Chutneys come in a wide range of exciting and bold flavors from spicy to sweet, savory, tangy and even sour. They also vary in textures and taste depending upon the ingredients used and their preparation. There are two main types of chutneys: fresh and preserved and they can either be wet or dry in nature. But it’s the fresh home made chutneys that always add an exotic Indian touch to any meal.

Mint chutney is one of the all time favorites. It’s fresh and earthy with a slightly floral taste. This is versatile chutney and can be used as a condiment, dip or even as a spread. Be it samosas, pakoras, bhajjis or the luscious kebabs, fresh mint chutney is the perfect accompaniment to any Indian meal. Mint Chutney goes particularly well with non-vegetarian dishes such as Tandoori dishes, tikkas and kebabs. When buying fresh mint, look for bright green sturdy stems and leaves with a characteristic mint fragrance.

To prepare the aromatic mint chutney, add fresh coriander leaves, cumin seeds, garlic, ginger, green chillies, fresh mint leaves and pomegranate seeds and salt and blend all the ingredients to a fine paste. Pomegranate seeds give a nice sourness and crunchiness to the dish. This is actually the basic recipe for the mint chutney. Now you can make more variations to the mint chutney.

Add yoghurt to the mint chutney and a little salt and mix well. This is a right accompaniment for kebabs and any meat preparation. The mint chutney when eaten with spicy kebabs soothes and balances the flavors. Normally when you have spicy hot kebabs or any meat dish, the mint chutney helps in cooling down the body. This is one of the best combinations.

Let’s try another mint chutney variation good for serving with Bhajjis/ Dhoklas or mirchi pakodas. Take a little mint chutney, add sugar and mix little water to dilute the chutney. This is best eaten with Gujarati snacks. This chutney will be a little sweet as Gujarati love it that way.

Another variation is chop onions nicely and mix to the mint chutney. You can add this in hot rice and ghee, mix and eat it just like that. Delicious mint chutney! You can also make delicious pudina pulao with this mint chutney. Mint chutney can be prepared in many variations. It purely depends on ones tastes. Mint is one of the main ingredients for any Mughlai dish. Mint leaves are used for making of biryani, snacks & appetizers. Mint Chutney is very versatile. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or as a spread in sandwiches – with cucumber or tomatoes and cheese (yummy!) and best of all, it plays a key part in making chaat.

To know little more about mint and its benefits: The entire plant is antibacterial, antifibrile. It yeilds an essential oil and menthol which exert, through their rapid evaporation, aslightly anaesthetic, and anodyne local effect. It is effective in headache, rhinitis, cough sore throat, colic, prurigo and vomiting. Menthol obtained from this is used in balm. It is also used as flavoring agent in culinary preparations.

The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb.  Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion.

It is also said that the Chinese used mint to combat spasms and cure upset tummies. Chewing mint can prevent hiccups. The mint leaves juice is also beneficial to those suffereing from hyperacidity.

Mint is grown all over the world. It comes in many varieties such as spearmint, peppermint, pennyroyal, etc, each with distinct flavour. Mint is generally a sweet flavour imparting a cool sensation to the mouth. Peppermint has the highest concentrations of menthol, while pennyroyal is strong with a medicinal flavour. Mint is refreshing, stimulative, diaphoretic, stomachic, and antispasmodic. It helps in colds, flu, fever, poor digestion, motion sickness, food poisoning, rheumatism, hiccups, stings, ear aches, flatulence and for throat and sinus ailments. Both fresh and dried mint is used. Mint is used in a variety of dishes such as vegetable curries,mint recipe for chutney, fruit salads, vegetable salads, salad dressings, soups, desserts, juices, sherberts, etc.

Recipe: Mint Chutney

Summary: Mint Chutney Recipe made easy, learn how to make Mint Chutney Recipes at home.

Ingredients

  • coriander – 1 – bunch
  • cumin – 1 – tbsp
  • garlic – 6 – piece
  • ginger – 20 – grams
  • gr chillies – 4 – number
  • mint – 2 – bunch
  • pomegranate seeds(dry) – 2 – tbsp
  • salt – 1 – to taste
  • yogurt – 1 – cup

Instructions

  1. blend all the ingredients add yogurt for kabab chutney blend add pinch sugar for pakoda chutney blend add chopped onion,add ghee and mix with hot rice for excellent mint rice

Cooking time (duration): 25

Number of servings (yield): 4

Meal type: snack

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by Vahchef.

So next time when you make a nice snack or tandoori or tikkas, do prepare the mint chutney. Click here: http://www.vahrehvah.com/Mint+Chutney:3276 To watch the video.

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