Podiney Ki Chutney– mint chutney is a spicy and tangy condiment; everyone’s favorite. It is prepared from mint and cilantro leaves, and is a delicious accompaniment to meat and vegetarian curries.
Makes 2 cups
- 2 bunches Mint Leaves (Podina)
- 1 bunch Cilantro Leaves (Hara Dhaniya)
- 1 Onion (Pyaz)–chopped
- 1 Green Chili (Hari Mirch)–chopped (remove seeds for less heat)
- Juice of 1 Lemon (Neembu)
- 1 teaspoon Salt (Namak)
- ¼ teaspoon Red Chili Powder (Lal Mirch)
- ¼ cup Water
Prep Time: 20 minutes Cooking Time: 15 minutes Inactive Time: 30 minutes
How to make Mint Chutney Method
Remove mint leaves from the stems, then wash and chop them. For cilantro leaves; wash and chop them with the stems, as they are soft, compared to mint stems. Then, set them aside.
In an electric blender or a food processor, add onions, mint, cilantro, green chili, lemon juice, salt, red chili powder, and water. Pulse a couple of times, then scrape down the sides with a spatula.
Blend the mix, forming a puree. Add more water, a little at a time, until a smooth chutney forms. Check the seasoning, and add more as needed. Store in a jar or a plastic container, and refrigerate for 30 minutes before serving. Serve Podina Chutney with samosas, tandoori chicken, rice pilaf or just roti or naan–it makes everything taste yummy.
Variations: Use Mint Chutney:
- in marinade for vegetables, chicken, fish, and meat.
- in lentil soup, pasta, meat and vegetable curries for extra flavor.
- in cumin water without the onions.
- as a vinaigrette by mixing 2 tablespoons chutney, and 2 tablespoons extra-virgin olive oil to a pourable consistency.
- with garlic for extra flavor and as a preservative.
Timatar Ki Chatani
Timatar Ki Chutney, also called tomato chutney, is a sweet, savory, and tangy condiment, prepared from tomatoes, vinegar, and spices.
Makes 1 Cup
Ingredients for Tomato Chutney
- 2 tablespoons Olive Oil (Jaitoon Ka Tel)
- 1 Onion (Pyaz)–finely chopped
- ½ teaspoon Red Chili Powder (Lal Mirch)
- 1 teaspoon Salt (Namak)
- 1 tablespoon Balsamic Vinegar (Sirka)
- 3 tablespoons Sugar (Chini)
- 8 medium Tomatoes (Timatar)–finely chopped
- 1 sprig of Mint (Podina)–for garnish
Prep Time: 15 minutes Cooking Time: 35 minutes Inactive Time: 1 hour 10 minutes
How to make Tomato Chutney Method:
In a medium saucepan, heat oil over medium heat, then add onions, and sauté, for about 5 minutes, until lightly golden. Add red chili, salt, vinegar, sugar, and tomatoes, then mix well, and cook for 10 minutes.
Reduce the heat to low-medium, then cover and cook for 15 minutes, until tomatoes are soft and mushy–some of the moisture evaporates, and the oil separates. Stir every 5 minutes, to prevent it from burning.
Mash tomatoes with a fork, until smooth chutney forms, then allow cooling for 10 minutes. Refrigerate for 1 hour before serving. Garnish with a sprig of mint, and serve as an accompaniment with meals. Store in a jar, and refrigerate for a week.
- Spread on a toasted bread like a crostini, and eat as an evening snack.
- Make a vinaigrette; mix 2 tablespoons chutney, with 2 tablespoons extra-virgin olive oil, to a pourable consistency, and use it on salads.
- Add minced garlic and chopped colored bell peppers to the tomatoes while cooking, for extra flavors; and make a tomato pepper relish.
I am sure, you will be love these Chutneys.