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Every thing about MINT CHUTNEY | Vahrehvah :

Mint chutney is delicious, mildly spiced condiment prepared from fresh mint leaves, coriander leaves, ginger and garlic. It's fresh and earthy with a slightly floral taste. This is versatile chutney and can be used as a condiment, dip or even as a spread. It can be prepared in many variations. It purely depends on one’s tastes.  Fresh mint chutney is blissful to savor as dip with samosas, pakoras, bhajjis, kebabs, tikka or almost everything, veg or non-veg from Indian cuisine. 

Mint leaves also known as pudina or mint derived from the Greek word Mintha is a genus of flowering plants from the Lamiaceae family.  Mint leaves are a leaf most well-known for the fragrance and cool refreshing taste. Mint can be either used as fresh leaves or dried and is best source of mint in cooking.  Mint leaves are used in teas, beverages, jellies, syrups, candies, raita and ice creams. Fresh mint is also used as part of an ingredient for the excellent aromatic rice based dish the Biryani. It is also used in preparing the delicious and mouthwatering mint chutney served along with various kebabs and snacks and appetizers. Some of delicious recipes prepared using this aromatic herbs are Mint paratha, Mint leaves & lemon dal, Coriander & mint rice, Hot lemon tea with mint and many more...

The word Chutney is derived from an Indian term Chatni meaning crushed. Chutneys are generally dry or wet which has a rough to fine consistency. Chutneys can be very spicy, mild or sweet and by toasting the spices, the essential oils are released which is what gives the spices their unique aroma making them more pungent and flavorful. A traditional chutney is made from numerous spices and veggie ground in the specific order to a rough moist paste and seasoned with mustard seeds, curry leaves and urad dal sautéed either in veggie oil or gingerly oil. There's no limit to the amount of chutneys which can be produced from almost any vegetable/fruit/herb/spices or a mix of them.  Chutneys come in a wide range of exciting and bold flavors from spicy to sweet, savory, tangy and even sour. It is an important ingredient for serving idli, dosa, vada, uttapam, Sandwiches or most chat items like samosa, pakora, aloo paratha and so on. in short, it is the main component for Indian snack item. Most of the famous chutney recipes are made using coconut, mint, coriander, ginger, mango, tamarind, red chilli, green chilli, peanut, tomato and lots more….

Preparation Tips:

  • The chutney can be stored for a couple of days in refrigerator.
  • These chutney ‘s taste awesome when ground in traditional mortar and pestle. If you have the equipment and energy to make it that way, believe me, you can get the real taste of these chutney’s.
  • When buying fresh mint, look for bright green sturdy stems and leaves with a characteristic mint fragrance.

Health Tips:

  • Mint leaves juice is largely used as medicine for stomach disorders and morning sickness and chest pain.
  • Mint leaves are very popular in aromatherapy.
  • It is said that drinking a glass of milk adding few mint leaves relieves abdominal pain.
  • Mint leaves juice is applied to insect bite areas, so that it gets healed quickly.
  • Mint is refreshing, simulative, diaphoretic, stomachic, and antispasmodic. It helps in colds, flu, fever, poor digestion, motion sickness, food poisoning, rheumatism, hiccups, stings, ear aches, flatulence and for throat and sinus ailments

So, next time when you make a nice snack or tandoori or tikkas, do prepare the mint chutney

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