Chutney Podina Masala (MDH)

Chutney Podina Masala (MDH)

Product Name: Специи Подина Масала для чатни, Chutney Podina Masala, Chutney-Pudina-Masala, Masala Chutney à la Menthe, Masala de Chutney de Menta, Пoдина Масала, Пудина Масала, พอดิน่า มาซาล่าสำหรับจัทนีย์

Synonyms: mint seasoning, spices for mint chutney, podina chutney masala.

Parts Used: dried mint leaves (podina) — main part, coriander, cumin, pepper, ginger, amchur (dried mango), salt, spices in a blend.

Nutritional Value of the Product: carbohydrates, dietary fiber, proteins, essential oils, vitamin C, vitamin A, calcium, iron, potassium, magnesium.

Main Beneficial Properties of the Product: improves digestion, stimulates appetite, antimicrobial action, antioxidant activity, reduces gas formation, refreshing and cooling effect.

Beneficial for Conditions: dyspepsia (K30), functional dyspepsia (K30.9), irritable bowel syndrome (K58), gastroesophageal reflux disease (K21), hypoacid gastritis (K29.4), obesity (E66), arterial hypertension (I10), type 2 diabetes mellitus (E11).

Contraindicated for Conditions: mint allergy (T78.1), hyperacid gastritis (K29.5), gastric and duodenal ulcer disease (K25–K26), chronic renal failure (N18), gout (M10).

Culinary Use: preparation of mint chutney, salad dressing, marinades for vegetables and meat, addition to sauces, yogurt sauces (raita), cold beverages based on kefir and yogurt, snacks (samosa, pakora, chaat).

Forms and Processed Products: powder (dry spice blend).

Geography of Use and Dietary Traditions

Chutney Podina Masala is widely used in the cuisines of Northern and Central India, Pakistan, Nepal, and Bangladesh. Traditionally, mint chutneys were used as a cooling sauce in hot climates, often served with street food dishes — samosas, pakoras, kebabs, as well as with rice and dal. In Indian families, podina chutney is considered an essential element of the summer diet, as mint helps cool the body, improves digestion, and neutralizes the spiciness of food. In the cities of India and South Asia, ready-made blends like MDH became popular in the 20th century as a convenient alternative to home grinding of spices, preserving traditional flavor and saving housewives' time.

Toxicity and Food Safety

Chutney Podina Masala is safe when consumed in food quantities. Individual intolerance to specific components (e.g., coriander, mint, or pepper) is possible. Excessive consumption may cause heartburn in individuals with hyperacid conditions. Gluten-free, but traces are possible during industrial production.

Culinary Recipes with Chutney Podina Masala

Recipe 1. Mint Chutney (Classic)

• Ingredients: fresh mint — 50 g, fresh cilantro — 30 g, green chili peppers — 2 pcs. (10 g), natural yogurt — 150 ml, lemon juice — 10 ml, Chutney Podina Masala — 1 tsp. (5 g), salt — 3 g.
• Preparation Method: wash the herbs, blend with yogurt and spices, add lemon juice, blend until smooth. Serve chilled.
• Nutritional Value per Serving (100 g): 65 kcal, protein — 2 g, fat — 2 g, carbohydrates — 9 g.
• Culinary Features: a traditional North Indian sauce, served with samosas, pakoras, chaat, meat, and vegetable dishes.

Recipe 2. Refreshing Drink with Podina Masala (Mint Masala Drink)

• Ingredients: yogurt or kefir — 200 ml, carbonated water — 100 ml, fresh mint — 10 g, Chutney Podina Masala — 1 tsp. (5 g), sugar or honey — 5 g, ice — 3–4 cubes.
• Preparation Method: mix yogurt with carbonated water, add spices, mint, and sweetener, stir well. Serve with ice cubes.
• Nutritional Value per Serving (200 ml): 80 kcal, protein — 3 g, fat — 2 g, carbohydrates — 12 g.
• Culinary Features: a popular summer drink in Northern India and Pakistan, used to cool the body and improve digestion.