Pudina (Mint) Chutney

2
SUSMITA 144

"This is a very versatile chutney and can be used in many ways. I love mixing this chutney with butter and spreading it on bread for sandwiches. I also add some to my omelets."

Ingredients 5 m {{adjustedServings}} servings 15 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 15 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Combine the mint leaves, green chile peppers, lime juice, sugar, and salt in a food processor and grind into a fine paste. You might need to add some water to help grind all the leaves. Taste test and adjust amounts of salt and sugar to your liking.
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Reviews 2

  1. 2 Ratings

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lauli
9/20/2010

I added garlic cloves (2), sm pc/ginger, and dollop of yogurt to smooth it out

DiamondGirl amanecer
6/14/2010

I was a little disappointed with this recipe. At first, I didn't like a brownish color of this chutney. At second, I had a difficulty to blend this chutney to a paste, I had just small dry mint pieces. This recipe, in my opinion, consists too less liquid, so I had to add oil to grind. If you add just water, it doesn't help, or you need too much water. The taste was a little bland.