Pudina Chutney Without (Curd & Onion)
A fresh mint chutney made without curd or onion, blended with peanuts, garlic, and green chili. Ready in 7 minutes and good for a full week in the fridge.
Ingredients
- 1 cup mint leaves
- 4 garlic cloves
- 1 teaspoon lemon juice
- 3 green chilies
- 3 tablespoons peanuts
- Salt to taste
Instructions
- Clean the ingredients: Pick the mint leaves off their stems one by one. Peel the garlic cloves. Wash the mint, garlic, and green chilies together under running water. Give everything a good rinse.
- Add to the blender: Put the mint leaves, garlic, peanuts, green chilies, lemon juice, and salt into your mixer jar.
- Blend until smooth: Grind everything together. If the blades are struggling, add a small splash of water and grind again. Keep the water to a minimum though, add just enough to get things moving. Blend until you hit a smooth, even consistency.
- Taste and adjust: Give it a quick taste. Add more salt or lemon if needed. Your pudina chutney without curd and onion is ready to serve.
Notes
- Add water a few drops at a time. Too much too fast makes the chutney runny.
- Use raw or lightly roasted unsalted peanuts for the best flavor control.
- Tastes better after 15 to 20 minutes chilled in the fridge.
- Store in a clean glass jar with plastic wrap pressed onto the surface. Stays fresh for 4 to 5 days.
- The lemon juice helps the chutney stay bright green longer.
Nutrition
Calories: 55kcal