Thursday, 12 September 2013

Pudina Saunf Chutney/ Mint Fennel Dip

Every cuisine has its own style of dips. But one thing is common to all that they are highly flavorful. And they really add a great value to the main dish. Mint is very commonly used in various dips but its combination with fennel gives a very unique flavor. This dip can be served with any Indian starter, fritters or main meal.

Mint Fennel Dip

  • 1/2 cup mint leaves
  • 1 medium sized raw mango diced
  • 2 tbsp of fennel seeds
  • 3-4 super hot green chilies
  • salt to taste.
  1. Lightly roast fennel seeds and let them cool down. Grind them to powder.
  2. In a grinder, add diced mango, mint, ground fennel, chilies and salt. Grind to a smooth paste using as little water as you can.
  3. Adjust consistency by adding water while serving. 

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