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Pudina chutney is a sweet and sour condiment made from mint plants and cilantro, with hundreds of recipe variations. It pairs well with a wide variety of dishes and can be made using traditional methods or modern blenders. It is perishable and best served chilled.
Pudina chudney is a condiment originating in India made mainly from mint plants. In texture, it can appear like jelly, sauce, paste, or sauce, depending on the recipe and the food it is to be eaten with.
Recipes for pudina chutney vary greatly, with hundreds of varieties available. Almost all recipes treat the dish as a sweet and sour food. Cooks often use both lemon juice and yogurt or coconut when making chutneys, for example. It is for this reason that pudina chutney pairs so well with such a wide variety of dishes.
In addition to sweet and sour ingredients, pudina chutney usually calls for cilantro, also known as cilantro. Typically, cooks use more mint than coriander. When a cook wants to make chutney crunchy, he adds ingredients such as pomegranate seeds, cumin seeds or onions. Other items like salt, pepper, tamarind, and crushed chiles provide more flavor.
In an extremely basic pudina chudney recipe, the cooks use only mint, coriander, water and a touch of salt, sugar and lemon juice. They fry mint and coriander in oil and then grind them together with the rest of the ingredients. In more complex recipes, also cook other ingredients such as chili peppers, but separately from the mint and coriander. All ingredients come together in the grinding process.
Traditionally, she cooks ground pudina chutney by hand with mortar and pestle set. Modern chefs use automated tools like blenders to simplify and speed up the chutney making process. With the help of these technologies, chefs can put together a basic chutney from start to finish in less than ten minutes.
Mint chutney varies from a basic recipe. For example, a chef may add some yogurt and salt to the core ingredients to pair the chutney with some kabobs. Using the same base, he can add some onions and pair the mustard with the rice. This is no different than someone using one type of mustard for a hot dog and another type for a gourmet sandwich.
One downside to pudina chutney is that it is quite perishable. It doesn’t stay very long in the refrigerator, so it’s best to make just a small amount and serve it chilled. When you need to store pudina chudney, waiting to add water until needed sometimes helps prevent spoilage.
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