Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Pudina Chutney | Indian Mint Chutney
A simple but flavourful pudina chutney recipe. Vibrant mint, coriander, yoghurt, lime, garlic and ginger combined in minutes.
5
from
7
votes
Print
Pin
Course:
Condiment | Sides and Condiments
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Servings:
8
Calories:
107
kcal
Author:
Amanda Logan
Ingredients
1x
2x
3x
▢
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.
Cook Mode
Prevent your screen from going dark
Notes
To make a spicier chutney, add the whole chilli. For more spice, leave in the seeds in.
Nutrition
Calories:
107
kcal
|
Carbohydrates:
19
g
|
Protein:
8
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
3
mg
|
Sodium:
221
mg
|
Potassium:
1404
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
2121
IU
|
Vitamin C:
173
mg
|
Calcium:
417
mg
|
Iron:
13
mg
Tried This Recipe?
I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag
@mygoodnesskitchen
or hashtag
#mygoodnesskitchen
on Instagram.