Pudina, curry leaves coriander chutney

Name: Pudina, curry leaves coriander chutney
Total time: 600 s
Yield: 1 Bowl
Cuisine: Indian
Ingredients: 1 cup curry leaves; 1 cups roughly chopped mint leaves (pudina); 1 cup roughly chopped coriander leaves; 2 tbsp chopped green chilli es; 1/2 cup thinly sliced onion s; 1 tsp roughly chopped ginger; Salt to taste; 1 tsp sugar; 2 tbsp lemon juice/ to taste

Jyoti Prakash Assudani @cook_24726422

A sprightly and light chutney made with a combination of aromatic mint , curry leaves and coriander leaves, green chillies, ginger and onions, the onion mint chutney is an invaluable tool for the Indian chef.
The addition of onions is perhaps the master stroke in this pudina chutney with onion Punjabi style, that enhances the flavour of all the other ingredients...
Further, the use of lemon juice balances the use of sugar well.

Jyoti Prakash Assudani @cook_24726422

Saved

Ingredients

10 mins

1 Bowl

1 cupcurry leaves
1 cupsroughly chopped mint leaves (pudina)
1 cuproughly chopped coriander leaves
2 tbspchopped green chilli es
1/2 cupthinly sliced onion s
1 tsproughly chopped ginger
Salt to taste
1 tspsugar
2 tbsplemon juice/ to taste

Saved

Steps

10 mins

1

For curry leaves, pudina. and coriander chutney
To make curry leaves, pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using approx. 1½ cup of water.
2
3

Serve the onion, curry pudina chutney immediately or store in an air-tight container in the fridge for 2 to 3 days or in the freezer for a month.
4

Ready to serve 😋 yummy and tasty 😋 evening snacks with pudina curry leaves chutney...