Pudina Chutney | Mint Chutney

Pudina Chutney is a flavourful and aromatic chutney made with mint leaves, onion, garlic, green chillies, coconut etc. Pudina Chutney is a great sidedish with idli, dosa, uttapam etc. Mint Chutney or Pudina Chutney can be served along with snacks like bajji, bonda too. Let’s learn Pudina Chutney Recipe with step by step pictures and video.

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Pudina Chutney shared here is the traditional version which serves as a great sidedish for idli, dosa and all other South Indian tiffin items.

About Pudina Chutney

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.

Pudina Chutney 2 ways

• Method 1 : The first method uses coconut, onion, garlic and mint leaves so it is in green color.
• Method 2 : This method is made without coconut using onion tomato base along with mint leaves.

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 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.
• Dals – 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 chilli and tamarind are added to give spice and tanginess which gives a balance to this chutney.
• Tadka – A simple tadka using mustard seeds and curry leaves is added to hot oil spluttered then added to chutney at the final stage.

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Pudina Chutney | Mint Chutney

Pudina Chutney is a flavourful and aromatic chutney to serve with idli, dosa, uttapam etc.. Mint Chutney or Pudina Chutney can be served with snacks like bajji, bonda too. Let’s learn Pudina Chutney Recipe with step by step pictures and video.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 tsp oil
• 1 tsp urad dal
• 1 tsp chana dal
• 8-10 nos small onion
• 3 pieces big garlic
• 2 nos green chillies
• 2 cups loosely packed mint leaves
• 1/2 tsp tamarind
• 2 tbsp coconut
• salt to taste
• water as needed

To temper:

• 2 tsp oil
• 1 tsp mustard seeds
• few curry leaves

Instructions

• Heat 1 tsp oil – add 1 tsp urad dal, 1 tsp chana dal.
• Saute until golden. Transfer to a plate and set aside.
• To the same pan add 8-10 nos small onion, 3 nos garlic and 2 nos green chillies.
• Add around 2 cups mint leaves(cleaned and rinsed).
• Saute until it shrinks just for few seconds.
• Now add 2 tbsp coconut and 1/2 tsp tamarind
• Give a quick saute and switch off.
• Transfer to a plate and set aside to cool down.
• Now transfer this to a mixer jar along with required salt and water.
• Grind it to a chutney consistency.
• Add water little by little and grind so that it the chutney does not become watery.
• To prepare tadka : Heat 2 tsp oil add mustard seeds let it crackle then add curry leaves and switch off. Let it splutter then remove.
• Add tadka to chutney
• Mix well. Pudina Chutney ready.
• Serve Pudina Chutney with idli or dosa and enjoy.

Notes

• Make sure to use fresh mint leaves for a vibrant green color chutney. First pluck the leaves from the stem, rinse well then use it.
• 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.
• After adding mint leaves do not cook for more time it may change the color and will give a dull looking chutney.
• Tamarind is added as a balance if you do not like then you can skip it.

Nutrition Facts

Pudina Chutney | Mint Chutney

Amount Per Serving (75 g)

Calories 182 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Sodium 1344mg58%

Potassium 930mg27%

Carbohydrates 28g9%

Fiber 14g58%

Sugar 1g1%

Protein 7g14%

Vitamin A 6953IU139%

Vitamin C 184mg223%

Calcium 422mg42%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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Pudina Chutney Recipe Step by Step

1.Heat 1 tsp oil – add 1 tsp urad dal, 1 tsp chana dal.

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

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

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

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5.Saute until it shrinks just for few seconds.

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6.Now add 2 tbsp coconut and 1/2 tsp tamarind.

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7.Give a quick saute and switch off.

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

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

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10.Grind it to a chutney consistency.

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

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

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13.Add tadka to chutney.

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14.Mix well. Pudina Chutney ready.

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Serve Pudina Chutney with idli or dosa and enjoy.

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Expert Tips

• Make sure to use fresh mint leaves for a vibrant green color chutney. First pluck the leaves from the stem, rinse well then use it.
• 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.
• After adding mint leaves do not cook for more time it may change the color and will give a dull looking chutney.
• Tamarind is added as a balance if you do not like then you can skip it.

Variations

• You can make this chutney without coconut too : In that case add 1 tbsp 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.
• If you like garlic flavour then add 5 cloves of garlic.

Storing and Serving Suggestion

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 leaftovers 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.What is Pudina Chutney?

Pudina Chutney is a flavourful and aromatic chutney made with mint leaves, onion, garlic, greenchillies, coconut etc. Pudina Chutney is a great sidedish with idli, dosa, uttapam etc. Mint Chutney or Pudina Chutney can be served along with snacks like bajji, bonda too.

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 saute mint leaves for more time, this will retain the green color.

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Tomato Mint Chutney | Tomato Pudina Chutney

Tomato Mint Chutney is a flavorful chutney serves as a best sidedish for idli dosa etc This is a pudina chutney variation with tomatoes without the addition of coconut.

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I often make onion tomato chutney but wanted to try out a variation and had little of leftover mint leaves so used it up tada tomato mint chutney ready.

Other chtuney recipes here.

Ingredients

• 2 tsp oil
• 1/2 tbsp urad dal
• 2 nos red chillies
• 1 no kashmiri chilli
• 2 nos garlic cloves
• 3/4 cup onions(sliced)
• 3/4 cup tomatoes(roughly chopped)
• 1/2 cup mint leaves(loosely packed)
• 1/2 tsp jaggery
• 1/2 tsp tamarind

To temper:

• 2 tsp oil
• 3/4 tsp mustard seeds
• a pinch hing

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Tomato Pudina Chutney Recipe

1. Heat oil in a pan – add urad dal,red chillies and garlic saute until golden then add onion.
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2. Saute till golden then add tomatoes saute till its mushy and shrinks a bit.
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3. Add mint leaves,give quick saute.Then add tamarind, jaggery and switch off.Cool down completely.then transfer to a mixer jar.
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4. Grind it to chutney consistency.Heat oil in a tadka pan – add mustard seeds,let it splutter then add hing.Transfer the tadka to chutney.Mix well.
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Serve with hot idlis or dosas.

Serve with crispy dosas or soft idlis tastes best.

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