Pudina Chutney Recipe | Mint Chutney Recipe
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.
Servings3 people
Ingredients
- 1 teaspoon oil
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 8-10 small onion
- 3 big garlic
- 2 green chillies
- 2 cups mint leaves (loosely packed)
- ½ teaspoon tamarind
- 2 tablespoon coconut
- salt to taste
- water as needed
To temper:
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- few curry leaves
- 1 tiny pinch hing
Instructions
- Heat 1 teaspoon oil - add 1 teaspoon urad dal, 1 teaspoon 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 tablespoon coconut and ½ teaspoon 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 teaspoon 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.
Video
Notes
- 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.
Nutrition Facts
Pudina Chutney Recipe | Mint Chutney Recipe
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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