Pudina Chutney | Indian Mint Chutney
A simple but flavourful pudina chutney recipe. Vibrant mint, coriander, yoghurt, lime, garlic and ginger combined in minutes.
Servings: 8
Calories: 107kcal
Ingredients
- ¾ cup coconut yoghurt
- 1 and ½ cup mint fresh leaves
- 1 cup coriander packed cup, leaves only
- 1 inch ginger peeled and finely sliced
- 1-2 small garlic cloves
- 2 tablespoon lime juice or lemon + more to taste
- ½ jalapeno chilli de-seeded and chopped
- ½ teaspoon salt
- 1 teaspoon maple syrup or sugar
Instructions
- Add all the ingredients to a blender or food processor and process until smooth.
- Taste and adjust the sweetness or heat to taste.
- Serve straight away or store in a sealed container for up to 4 days in the refrigerator.
Notes
To make a spicier chutney, add the whole chilli. For more spice, leave in the seeds in.
Nutrition
Calories: 107kcal | Carbohydrates: 19g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 221mg | Potassium: 1404mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2121IU | Vitamin C: 173mg | Calcium: 417mg | Iron: 13mg
