Pudina Chutney | Mint Chutney (2 Ways)

For pudina chutney with curd for tandoori snacks - recipe 1

• 3 to 4 tablespoons curd or preferred unsweetened yogurt
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala
• 1 teaspoon dry mango powder (amchur) or dry pomegranate seeds powder (anardana powder)
• black salt or rock salt or regular salt - add as required
• 1.5 cups mint leaves - rinsed
• 1 cup Coriander leaves (cilantro) - rinsed
• 1 onion - small-sized or ¼ cup chopped onions
• 3 to 4 garlic cloves - small to medium, chopped (optional) or ½ teaspoon chopped garlic
• 1 inch ginger - chopped or 1 teaspoon roughly chopped ginger
• 1 to 2 green chilies - chopped or ½ to 1 teaspoon
• 2 to 3 tablespoons water or add as required - for grinding or blending

For mint chutney with Indian snacks - recipe 2

• 2 cups mint leaves (pudina) - 70 grams
• 1 to 2 green chilies - chopped
• 1 inch ginger - chopped or 1 teaspoon roughly chopped ginger
• ½ teaspoon chaat masala - or add as per taste
• ½ teaspoon lemon juice
• salt as required
• 2 tablespoons water or add as needed for grinding or blending