Pudina ko Achar (Mint Chutney)
口の中を瞬間リセット！ミントとパクチーの鮮やかな緑のソース
Description
'Pudina' is Nepali for mint. A highly vivid green cold sauce (chutney) starring fresh mint and coriander (cilantro) leaves, pasted in a mortar (Silauto) with green chilies, garlic, salt, and massive lemon juice. Has an intense cooling sensation, possessing the magic to make you eat greasy meats/fried foods infinitely.
Classification: Sauce, Dip, Herb
Shops selling Pudina ko Achar (Mint Chutney)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mint leaves(Pudina)
- Coriander leaves(Cilantro)
- Green Chili
- Garlic
- Lemon juice
- Rock salt
Instructions
- [Authentic Recipe]
- [Herb Prep]: Wash fresh mint and coriander (cilantro) leaves well, remove hard stems.
- [Grind]: Place leaves, raw green chilies, a garlic clove, and rock salt on a Silauto (stone mortar), grinding thoroughly with body weight until a vivid green smooth paste (or blend in a mixer with a little water).
- [Finish]: Squeeze in massive lemon juice (or yogurt) to highlight sourness.
Learn more Substitutes, pairings, tips
Key spices
Overwhelming mint cooling sensation、Green chili heat
Substitutes at Japanese supermarkets
(Can be perfectly made with JP supermarket mint and cilantro)
Pairing
Samosa (Fried pie) / Sekuwa (Skewers) / Fried Momo
Trivia
The same as Indian 'Mint Chutney', but frequently appears on Nepali tables as a great partner for meat. Freshly ground 'vivid green' ones made that day are vastly more aromatic and delicious than commercial sauces.
Eating tips & etiquette
Dip generously onto fried foods (Samosas/Pakoras) or charcoal-grilled meats (Sekuwa). The herbs' 'cooling' aroma and lemon sourness instantly reset mouth greasiness to zero.
Allergen
None