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If you’ve ever dined in an Indian restaurant, then you’ll be familiar with this simple mint chutney served alongside most meals in Indian cuisine. Usually served with papadom at the beginning of the meal at an Indian restaurant, this chutney makes for a simple dip to be paired with nearly any Indian inspired meal.
All you need are a few basic ingredients. My mint needed trimmed anyway, since it was beginning to take over my herb garden, so making this chutney was a good excuse to give my thyme and oregano some more sun.
Use a hand blender to combine all of the ingredients and a tablespoon or two of water.
The yield will equal to about 3/4 cup of pudina, or mint, chutney per two cups of mint and cilantro.
Serve as a dip alongside momos or naan!
- 1 cup fresh cilantro
- 1 cup fresh mint leaves
- ¼ cup white onion
- 1 banana or serrano pepper
- 2 tablespoon lime juice
- 2 tablespoons water
- Blend all ingredients together in a small blender for 30 seconds or until completely blended. Chill for an hour to enhance flavor. Enjoy!