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north indian pudina chutney
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North Indian Pudina Chutney (Restaurant Style Hari Chutney)

Authentic North Indian restaurant-style pudina chutney made with fresh mint, coriander, green chillies, and creamy curd. This vibrant green chutney is smooth, mildly spicy, and slightly tangy, perfect for serving with kebabs, samosas, chaat, and tandoori dishes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 People
Course: Breakfast, Condiment / Dip, Snack
Cuisine: North Indian
Ingredients Equipment Method Notes

Ingredients
  

30 g fresh mint leaves (1 packed cup)

30 g fresh coriander leaves

2 green chillies

60 g thick curd (4 tbsp)

1½ tsp lemon juice

½ tsp roasted cumin powder

½ tsp chaat masala

¼ tsp black salt

½ tsp regular salt (adjust to taste)

¼ tsp sugar

2 ice cubes

1–2 tbsp cold water (if needed)

Equipment

  • Mixer grinder
  • Small bowl
  • Measuring spoons

Method
 

  1. Step 1 – Prepare Herbs: Pluck fresh mint leaves and discard thick stems. Wash mint and coriander thoroughly and pat dry completely.
  2. Step 2 – First Grinding: Add mint leaves, coriander leaves, green chillies, lemon juice, and ice cubes to a mixer jar. Blend into a smooth paste.
  3. Step 3 – Add Creaminess: Add curd, roasted cumin powder, chaat masala, black salt, regular salt, and sugar.
  4. Step 4 – Blend Again: Blend again until the chutney becomes smooth and slightly thick but pourable.
  5. Step 5 – Adjust Consistency: If the chutney is too thick, add 1 teaspoon cold water. If too thin, add 1 tablespoon curd.

Notes

Use only fresh mint leaves for the best flavor.
Avoid thick mint stems as they can cause bitterness.
Adding ice cubes while grinding keeps the chutney bright green.
Balance bitterness by adding a pinch of sugar and lemon juice.