Pudine ki Chutney

Introduction

Originating from Punjab, Delhi, and Awadh, Pudine ki Chutney, also known as Mint Chutney, is a fresh and vibrant accompaniment made with mint leaves, coriander leaves, garlic, green chillies, and tangy tamarind extract. Its combination of cooling mint, aromatic herbs, spicy chillies, and sour tamarind creates a refreshing and flavourful chutney.

Historical Relevance

Pudine ki Chutney reflects the culinary traditions shared across Punjab, Delhi, and Awadh, where fresh herbs, chillies, and tangy ingredients are commonly blended into versatile accompaniments. The generous use of mint and coriander gives this chutney its characteristic freshness and makes it a popular addition to traditional Indian meals.

Preparing the Main Ingredients

Ingredients:

• 16 cloves garlic, crushed
• 10 green chillies, de-seeded (optional) and roughly chopped
• 1 large bunch coriander (cilantro) leaves
• 5 large bunches mint leaves
• 125 ml / 4½ fl oz (½ cup) tamarind extract
• Salt, to taste

Instructions:

1. Put the crushed garlic, green chillies, coriander leaves, and mint leaves in a blender and process until ground.
2. Transfer the mixture to a bowl, add the tamarind extract, and mix together.
3. Season with salt and adjust the amount of chillies and salt according to taste.

Pro Tips

Use fresh mint and coriander leaves for the best flavour and vibrant colour. Remove the seeds from the green chillies if you prefer a milder chutney, or leave some in for extra heat. Adjust the tamarind, chillies, and salt to achieve the preferred balance of tangy, spicy, and fresh flavours. Blend the herbs just until ground to retain their fresh character.

Serving Suggestions

Serve Pudine ki Chutney as a refreshing accompaniment to traditional Indian meals, snacks, and savoury dishes. Its bright mint and coriander flavours pair particularly well with a variety of spicy and fried preparations, adding a fresh and tangy contrast to the meal.

Fun Fact

Pudine ki Chutney is a versatile herb-based accompaniment found across several North Indian culinary traditions. The quantity of green chillies and salt can easily be adjusted to suit individual tastes, making the chutney simple to customise.