October 10, 2012

Mint Chutney for Indian Chaats

I always always manage to run out of ingredients when i m inspired to make chaat from the scratch at home. The items constantly on the Missing list are mint leaves and sev, both quintessential items in making a plate of chaat alive. Yesterday was one of those days when i had everything on hand but most importantly i dint have children driving away my sanity with their insane questions on algebra and adjectives. Sigh!


You decide to recreate any chatty dish from the indian streets and you will find that mint chutney is a must to achieve those earthy flavors. While each one has her own version of this chutney, here s mine loosely adapted from Tarla Dalal.

Recipe for Mint Chutney For Indian Chaats
( Spicy and Tangy mint sauce made with cilantro, mint and a few spices)

Prep Time: Under 10 mins
Cook Time: Nil
Makes about 3/4 cup

What You Need?

Mint leaves 1/4 cup tightly packed
Coriander leaves 1/2 cup tightly packed
Pepper corns 3
Fennel seeds 1/2 tsp
Ginger a small bit
Black salt a pinch
Lemon juice 1 tbsp
Green chilies 3
Clove 1
Salt to taste
Water as required

How To Make It?

Place all the ingredients in a blender and blend to a smooth puree adding the required amount of water.
Use in chaats.
This stays well for 3 days when refrigerated.

9 comments :

  1. Nice addition of fennel seeds. flavorful chutney

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  2. mouth watering preparation...perfect dip...

    EzCookbook
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  3. Love this flavourful chutney.

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  4. What a flavourful chutney! Always come in handy!

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  5. Love the addition of fennel seeds, cloves and black salt. Can guess the taste and aroma of this flavorful chutney....

    Today's recipe:
    http://sanolisrecipies.blogspot.com/2012/10/roasted-chicken-drumsticks-tandoori.html

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  6. Quick and Flavorful. Love the colour.

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  7. Love the color and perfect in texture too..yum

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