Pudina Chutney | Mint Chutney

Pudina Chutney is a flavorful and aromatic chutney made with mint leaves, onion, garlic, green chilies, coconut and basic spices for tempering. Pudina Chutney is a great side dish with idli, dosa, uttapam etc. Mint Chutney or Pudina Chutney can be served along with snacks like bajji, bonda too.

Pudina Chutney shared here is the traditional version which serves as a great side dish for idli, dosa and all other South Indian tiffin items. I love all green based chutneys like coriander chutney, capsicum chutney, spinach chutney etc and this one is my most favorite too.

Jump to:

• About Pudina Chutney
• Pudina Chutney Video
• Pudina Chutney Ingredients
• How to make Pudina Chutney Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Pudina Chutney

Pudina chutney, also known as mint chutney, is a refreshing and flavorful South Indian side dish that perfectly complements idli, dosa, vada, and upma. It combines the cooling freshness of mint leaves with the flavor and aroma of roasted dal, coconut, with a basic tempering using mustard seeds, curry leaves and hing.

Pudina chutney has a vibrant green color, a slightly spicy and tangy taste with the addition of tamarind. It has a smooth, creamy texture that pairs beautifully with soft idlis or crispy dosas or soft oothapams. It's not only delicious but also healthy, cooling and helps in digestion because of the properties of mint.

Pudina Chutney is often confused with mint chutney or green chutney that is served along with chats and tandoori platter. I love that chutney too but this version is more authentic and flavourful with the addition of small onion and garlic.

This Pudina Chutney is made with a handful of easily available ingredients in your pantry and is quick to make too. This Pudina Chutney Recipe is from amma but her version slightly varies, I adjusted the ingredients and this has been my go to chutney whenever I buy a bunch of mint leaves or pudina.

Mint Leaves Benefits

• Mint is a flavourful herb which has many nutritional values and health benefits.
• Mint Leaves helps in digesting heavy foods.
• Mint Leaves can mask bad breath and odour.
• Mint leaves are a good source of iron.

Pudina Chutney Video

Pudina Chutney Ingredients

• Mint Leaves - Use fresh mint leaves. You can clean mint leaves pluck the leaves from the stem and store in a clean dry box in the fridge. This way mint leaves stays fresh fro a longer time.
• Coconut - This chutney can be made without coconut also but increasing the other ingredients measure but I strongly recommend to add coconut. The addition of coconut elevates the taste of this chutney.
• Dal - Urad dal and chana dal are roasted and added to grind which gives a texture and taste to the chutney.
• Onion, Garlic - Small onion and garlic are added for more flavour. Using small onion is best, but if you don't have you can use 1 medium sized big onion roughly chopped.
• Green chilli, Tamarind - Green chili is added for heat and tamarind is added for tanginess which gives a balance to this chutney.
• Tempering - A simple tempering is made using oil, mustard seeds, hing and curry leaves. This is the most satisfying part of any chutney.

Similar Recipes

• Kara chutney
• Curry leaves chutney
• Garlic chutney
• Onion chutney
• More chutney recipes

How to make Pudina Chutney Step by Step

1.Heat 1 teaspoon oil - add 1 teaspoon urad dal, 1 teaspoon chana dal.

2.Saute until golden. Transfer to a plate and set aside.

3.To the same pan add 8-10 small onion, 3 garlic and 2 green chilies.

4.Add around 2 cups mint leaves(cleaned and rinsed).

5.Saute until it shrinks just for few seconds.

6.Now add 2 tablespoon coconut and ½ teaspoon tamarind.

7.Give a quick saute and switch off.

8.Transfer to a plate and set aside to cool down.

9.Now transfer this to a mixer jar along with required salt and water.

10.Grind it to a chutney consistency.

11.Add water little by little and grind so that it the chutney does not become watery.

12.To prepare tadka : Heat 2 teaspoon oil add mustard seeds let it crackle then add curry leaves and switch off. Let it splutter then remove.

13.Add the tempering to chutney.

14.Mix well. Pudina Chutney is ready.

Serve Pudina Chutney with idli or dosa and enjoy.

Expert Tips

• Mint leaves - Make sure to use tender, fresh mint leaves for a vibrant green color chutney. First pluck the leaves from the stem, rinse well then use it.
• Storing mint leaves - While storing do not rinse and store, just pluck from the stem and store it to avoid spoiling. While using you can take the leaves rinse and use it.
• Adjust spices - Adjust dal and spices according to your spice preference.
• Tempering - I have used regular cooking oil for tempering but you can even use coconut oil for a flavor variation.
• Cooking - After adding mint leaves do not cook for more time it may change the color and will give a dull looking chutney.
• Balance in taste - Tamarind is added as a balance if you do not like then you can skip it.
• Variation - You can make this chutney without coconut too : In that case add 1 tablespoon chana dal and urad dal each and add 1 medium sized tomato. Add finely chopped tomato along with onion tomato and saute well until raw smell leaves then proceed with other ingredients.

Serving and Storage

Mint or Pudina Chutney can be made ahead and stored but the color of the chutney changes after sometime dur to oxidation. As it has coconut I would recommend storing the left overs in fridge and use. This chutney keeps well in room temperature for a day only.

You can serve this chutney along with Idli, dosa, pongal, vada, oothapam etc.

FAQS

1.Why does my pudina chutney turn dark or dull in color?

This happens when the chutney heats up during grinding or overcooking mint leaves can lead to a dull color chutney. To prevent mixer heating you can use ice cold water and grind it intervals. Adding a pinch of turmeric powder also helps to give a bright green color.

2.Is Pudina Chutney healthy?

Mint leaves has a lot of health benefits so including it in our daily diet is essential for a healthy lifestyle.

3.What can we eat with Pudina Chutney?

Pudina Chutney can be served along with idli, dosa, upma, uttapam, pongal etc. Mint Chutney serves as a great sidedish with snacks like bonda, bajji too.

4.How to retain the green color in Pudina Chutney?

To retain the vibrant green color do not sauté mint leaves for more time, this will retain the green color.

5.Should I add tempering to pudina chutney?

Tempering is optional but highly recommended. A simple tempering of mustard seeds, hing and curry leaves in hot oil adds a wonderful aroma and authentic South Indian flavor.

If you have any more questions about this Pudina Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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