PUDINE KI CHUTNEY

Indian Cooking Terms

FRANKIE – KATHI ROLL

PEANUT AND RAISINS COOKIES

JOWAR KI ROTI

CORN TIKKI PATTIES

MINT CHUTNEY

Every thing about PUDINE KI CHUTNEY | Vahrehvah :

Pudine ki chutney literally means Mint chutney. Pudine ki chutney is a popular accompaniment and is always prepared from the fresh herb. It is very aromatic and tangy cooling chutney. Pudina or mint are aromatic, perennial herbs and are used every day in different form for various purposes. Pudina or fresh mint leaves have a pleasant, aromatic, sweet flavor with a cool, refreshing aftertaste.  Pudine ki chutney is a tangy cooling and refreshing chutney which tempers the effect of most of the fiery dishes like kababs, cutlets and spicy samosas. Chutney is popular Hindi word in India usually called for a class for spicy preparation uses as an accompaniment for a main dish. They usually contain an idiosyncratic but complementary spice and vegetable mix. It is a type of fresh pasty sauce usually made in Indian and other south Asian cuisines. Chutney can either be a wet or dry one having a coarse to fine texture. Vinegar or citrus juice may be added to the chutney as preservatives, or fermentation in the presence of salt may be used to create acid that helps in giving a tangy taste. Chutneys are generally prepared by a variety of herbs (like mint, coriander etc), vegetables (ex: tindora, ridgegourd, cucumber etc) and fruits. They are not always a spicy preparation and can be sweet, sour, spicy or savory and are usually served as accompaniments with starters or main dishes. Various spices are added and ground to the herb or vegetable and is sautéed in vegetable oil and ground to a fine or coarse paste. Pudina or mint is one of the aromatic herbs and extensively used in various Indian dishes especially in making the pudine ki chutney or the mint and coriander chutney. Fresh finely chopped pudina leaves are used to decorate other food preparations and used in flavoring the biryanis too. They are widely used in teas, beverages, jellies, syrups, candies and ice creams. Pudina leaves are also used for flavoring meat, fish, soups and stews. It is mainly used for its aromatic properties and enriching taste to flavor alcoholic drinks like the Mint Julep, Mojito and Crème de menthe (a popular mint flavored liqueur). Pudine ki chutney is one cherished recipe and all time favorite to many. Preparing this dish is very simple and easy to make. Firstly wash the pudina leaves thoroughly and grind them along with salt, green chilies, anardana (pomegranate), adark (ginger) and onion together. Add little water and whisk once again to a fine paste. Keep the paste in a bowl and add lemon juice to it and mix well. Serve it with delicious hot snacks like samosa, pakode, bhajjiyas etc. Do try this exotic and yummy pudine ki chutney which tastes excellent when served with kababs. Click over the link and get the detailed recipe: https://www.vahrehvah.com/pudine+ki+chetney:982 Pudina or mint is widely found in Asia, Africa, Europe, Australia and North America. They are available throughout the year. It comes in many varieties such as spearmint, peppermint, pennyroyal, etc and each has a distinct flavor. Mint is generally a sweet flavor imparting a cool sensation to the mouth. Mint is refreshing, stimulative, 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. Peppermint is also used to flavor toothpaste, mouth fresheners and chewing gum.