Green chutney: its pretty much an Indian version of pesto of sorts consisting of coriander leaves and mint is a staple condiment in a lot of Indian homes. Mint is a well known herb which ignites the digestive fire which aids the digestive process.

There are many versions of green chutney and almost every house makes it differently. I make it the way my grandmother and mother made and make it. A granny smith apple and no water with fresh mint and coriander leaves. Some other recipes call for the use of grated coconut, water and even bread for a bolder more thicker texture. Other recipes like it spicy and add extra green chillies while leaving out the ginger. The use of lemon in this recipe helps to preserve the green colour of the chutney and provide the slight tangy flavour to the chutney. It has a magically taste which enhances your experience of the foods you eat it with. Whichever way you choose to make it, this lovely minty green chutney is yummy and a great condiment to have in your fridge not just for sandwiches. I’ve eaten this as a dipping sauce with samosas, kachori, hara bhara kababs, bateta wada, mixed bhajia and in sandwiches with cheese and salad too.

Give it a go and see what you think!

A few tips to make the best pudina chutney

1. Firstly use only the leave of the fresh mint. Do not use the stems as adding these can give the chutney a bitter taste.

2. The mint leaves should be as fresh as possible as fresh mint leaves provide an absolutely beautiful and soothing aroma and taste in the chutney. Avoid using wilted or stale mint leaves.

3. Its important to blend the mint leaves as well as all the other ingredients very finely without any water. If you want a thin consistancy then add water a tablespoon at a time as too much will likely reduce the overall flavour and texture of the chutney.

Best Wishes,

Krishna