This summer, I have been growing Mint at home. I use fresh Mint Leaves for Biriyani and recently, I have started making Mint & Cilantro Chutney. 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 Mint/Pudheena Chutney.
This aromatic Mint-Cilantro Chutney can be served with Cutlets, Kebabs, Biryani and Pulav.
Fresh Mint Leaves (Pudheena) – 1 cup (Use only the leaves)
Roughly Chopped Fresh Cilantro (Malliyella) – 1 cup (You can use the stalks if tender)