This is a basic mint or pudina chutney and you may find this recipe all across the web. The only difference I do while preparing mint dip is that, I do not use coriander in it. This is a pure mint dip with high aroma of onion, garlic and ginger. It can be used as a dip for fried chips or spread over breads for preparing vegetable sandwiches.
MINT CHUTNEY / DIP
Prep time: 10 min | Cooking time: 10 min | Serves: 2
- 3 cups chopped mint leaves (pudina)
- 3/4 cup sliced onions
- 1 to 2 tbsp lemon juice
- 1 tbsp sugar (optional)
- 2 to 3 green chillies
- 1” piece ginger
- 5 cloves garlic
- salt to taste
- Combine all the ingredients and grind to a smooth paste in a blender using very little water.
- Refrigerate and use as required.