The pudina chutney compliments every Kashmiri dish perfectly. It is made with fresh leaves of mint. It is a very good appetizer. It is very easy to prepare and can be prepared within minutes. I would advice using a mortar and hammer to grind the ingredients (you can also use a grinder).
Ingredients
- 250 g fresh leaves of mint / coriander.
- Salt to taste.
- 50 g hari mirchi / 15 saboot red dried mirchi (green chillies).
- 1/2 katori dahi (curd) optional.
Method
- Clean and wash the leaves of mint / coriander and mirchi.
- Drain off the excess water.
- Put the ingredients in the mortar and grind with the help of hammer till fine.
- You can add curd if you want to.
- Add salt to taste and serve with other dishes and rice.
