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<p>This summer, I have been growing Mint at home. I use fresh <strong>Mint Leaves</strong> for Biriyani and recently, I have started making <strong>Mint & Cilantro Chutney</strong>. Mint leaves are really fragrant and you need to use it sparingly or else it can overpower the taste of a* dish. Here is the recipe for a wonderful <strong>Mint/Pudheena Chutney</strong>.</p>
<div id="attachment_5867" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5867 " title="IMG_7473" src="http://recipes.malayali.me/wp-content/uploads/2011/07/IMG_7473.jpg" alt="Mint Cilantro Chutney" width="503" height="453" /><p class="wp-caption-text">Mint Cilantro Chutney</p></div>
<p>This aromatic <strong>Mint-Cilantro Chutney</strong> can be served with <a href="http://recipes.malayali.me/non-veg/fried-chicken-cutlets"><strong>Cutlets</strong></a>, <a href="http://recipes.malayali.me/non-veg/grilled-chicken-skewerskebabs"><strong>Kebabs</strong></a>, <a href="http://recipes.malayali.me/non-veg/chicken-biryani"><strong>Biryani</strong> </a>and Pulav.</p>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Fresh Mint Leaves (Pudheena) – 1 cup (Use only the leaves)</li>
<li>Roughly Chopped Fresh Cilantro (Malliyella) – 1 cup (You can use the stalks if tender)</li>
<li>Lemon Juice – 1 tbsp</li>
<li>Chopped Green Chillies – 2 (Alter according to your spice tolerance)</li>
<li>Yogurt/Thick Curd – 3/4 to 1 cup</li>
<li>Sugar – 2 tsp</li>
<li>Salt – to taste</li>
<li>Water – as needed</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Blend all the ingredients to a smooth chutney.</li>
<li>Add water only if needed or else it may end up being runny.</li>
</ol>
<p><b>Related posts:</b></p><ol><li><a href="http://recipes.malayali.me/menu/easy-recipes/zucchini-chutney" rel="bookmark" title="Permanent Link: Zucchini chutney">Zucchini chutney</a></li>
<li><a href="http://recipes.malayali.me/menu/easy-recipes/coconut-chutney-thenga-chammanthi" rel="bookmark" title="Permanent Link: Coconut Chutney (Thenga Chammanthi)">Coconut Chutney (Thenga Chammanthi)</a></li>
<li><a href="http://recipes.malayali.me/menu/easy-recipes/onion-coconut-chutney" rel="bookmark" title="Permanent Link: Kunjulli Chammanthi (Pearl Onion Chutney)">Kunjulli Chammanthi (Pearl Onion Chutney)</a></li>
<li><a href="http://recipes.malayali.me/menu/easy-recipes/peanut-tomato-chutney" rel="bookmark" title="Permanent Link: Peanut Tomato Chutney">Peanut Tomato Chutney</a></li>
<li><a href="http://recipes.malayali.me/veg-recipes/green-peas-chutney" rel="bookmark" title="Permanent Link: Green Peas Chutney">Green Peas Chutney</a></li>
</ol></div></div><br><br><center><a href="http://www.wizardrss.com">Powered By WizardRSS.com</a> | <a href="http://www.wizardrss.com">Full Text RSS Feed</a> | <a href="http://www.wpzonbuilder.com">Amazon Plugin</a> | <a href="http://www.hud-1.info">Settlement Statement</a> | <a href="http://www.wptip.net">WordPress Tutorials</a></center>
<!-- AddThis Button Begin -->
<p>This summer, I have been growing Mint at home. I use fresh <strong>Mint Leaves</strong> for Biriyani and recently, I have started making <strong>Mint & Cilantro Chutney</strong>. Mint leaves are really fragrant and you need to use it sparingly or else it can overpower the taste of a* dish. Here is the recipe for a wonderful <strong>Mint/Pudheena Chutney</strong>.</p>
<div id="attachment_5867" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5867 " title="IMG_7473" src="http://recipes.malayali.me/wp-content/uploads/2011/07/IMG_7473.jpg" alt="Mint Cilantro Chutney" width="503" height="453" /><p class="wp-caption-text">Mint Cilantro Chutney</p></div>
<p>This aromatic <strong>Mint-Cilantro Chutney</strong> can be served with <a href="http://recipes.malayali.me/non-veg/fried-chicken-cutlets"><strong>Cutlets</strong></a>, <a href="http://recipes.malayali.me/non-veg/grilled-chicken-skewerskebabs"><strong>Kebabs</strong></a>, <a href="http://recipes.malayali.me/non-veg/chicken-biryani"><strong>Biryani</strong> </a>and Pulav.</p>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Fresh Mint Leaves (Pudheena) – 1 cup (Use only the leaves)</li>
<li>Roughly Chopped Fresh Cilantro (Malliyella) – 1 cup (You can use the stalks if tender)</li>
<li>Lemon Juice – 1 tbsp</li>
<li>Chopped Green Chillies – 2 (Alter according to your spice tolerance)</li>
<li>Yogurt/Thick Curd – 3/4 to 1 cup</li>
<li>Sugar – 2 tsp</li>
<li>Salt – to taste</li>
<li>Water – as needed</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Blend all the ingredients to a smooth chutney.</li>
<li>Add water only if needed or else it may end up being runny.</li>
</ol>
<p><b>Related posts:</b></p><ol><li><a href="http://recipes.malayali.me/menu/easy-recipes/zucchini-chutney" rel="bookmark" title="Permanent Link: Zucchini chutney">Zucchini chutney</a></li>
<li><a href="http://recipes.malayali.me/menu/easy-recipes/coconut-chutney-thenga-chammanthi" rel="bookmark" title="Permanent Link: Coconut Chutney (Thenga Chammanthi)">Coconut Chutney (Thenga Chammanthi)</a></li>
<li><a href="http://recipes.malayali.me/menu/easy-recipes/onion-coconut-chutney" rel="bookmark" title="Permanent Link: Kunjulli Chammanthi (Pearl Onion Chutney)">Kunjulli Chammanthi (Pearl Onion Chutney)</a></li>
<li><a href="http://recipes.malayali.me/menu/easy-recipes/peanut-tomato-chutney" rel="bookmark" title="Permanent Link: Peanut Tomato Chutney">Peanut Tomato Chutney</a></li>
<li><a href="http://recipes.malayali.me/veg-recipes/green-peas-chutney" rel="bookmark" title="Permanent Link: Green Peas Chutney">Green Peas Chutney</a></li>
</ol></div></div><br><br><center><a href="http://www.wizardrss.com">Powered By WizardRSS.com</a> | <a href="http://www.wizardrss.com">Full Text RSS Feed</a> | <a href="http://www.wpzonbuilder.com">Amazon Plugin</a> | <a href="http://www.hud-1.info">Settlement Statement</a> | <a href="http://www.wptip.net">WordPress Tutorials</a></center>
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