Pudina chutney recipe or mint chutney – There are 3 ways a pudina chutney is made in Indian cuisine and I have shared all the 3 in this post. The first one is to serve as a side with Chaats & Snacks like samosa, pakora and Sandwiches. The second one is to serve with kebabs & tandoori snacks. The third version is the south Indian style pudina chutney for idli, dosa, vada, masala vada or any other Indian breakfast.
Fresh pudina or mint is a herb that ignites the digestive fire and aids in digestion. So it is widely served with most Indian snacks and kebabs.
All the 3 variations of mint chutney taste different due to the use of different ingredients. Lemon and green chilies are the 2 ingredients used in common. Lemon helps to preserve the green color of the pudina chutney to some extent. Fresh made chutney tastes the best. However you can also make this and refrigerate for upto 48 hours.
The mint chutney for kababs and tandoori snacks is made with little curd or yogurt. The recipe shared here comes close to the one served with Non-vegetarian kababs and grills in a good standard North Indian restaurant.
Mint chutney or pudina chutney recipe
Pudina chutney recipe | Mint chutney recipe
Pudina chutney or mint chutney can be made in 3 ways . 1st pudina chuntey recipe for Indian snacks like pakora, sandwiches, samosas & chaats. 2nd recipe is for Indian kebabs and tandoori foods. 3rd Pudina chutney is for Indian breakfast like idli, dosa, vada and pongal.
Ingredients (240 ml cup used)
Recipe 1 – Ingredients for mint chutney for snacks, chaats, sandwiches
- 1½ cup mint leaves or pudina (tightly packed)
- ¼ to ½ tsp roasted cumin powder or jeera powder
- ½ inch ginger or adrak
- 1 to 2 green chilies
- ¼ to ½ tsp chaat masala
- salt as needed
- ½ tsp lemon juice
- 1 to 2 tbsp water or as needed
Recipe 2 – Ingredients for mint chutney for kebabs
- 1 cup mint leaves
- ¼ cup coriander leaves or cilantro (optional)
- 2 tsps onions chopped (skip if not serving fresh)
- ½ tsp roasted jeera powder or cumin powder
- ½ tsp sugar
- ¼ tsp ginger grated
- 1 small garlic clove
- 2 green chilies deseeded
- 1 cup thick curd or yogurt (fresh)
Recipe 3 – Ingredients for pudina chutney
- ½ cup coconut fresh chopped or 1 cup grated
- ¼ to ½ cup pudina or mint (loosely packed, do not use stalks) (as desired)
- 1 tbsp fried gram or roasted gram (or ¾ tbsp each chana dal, urad dal)
- ½ tsp cumin or jeera
- ½ inch ginger (or 1 to 2 garlic cloves)
- Salt as needed
- 2 to 3 green chilies
- Lemon juice as needed or 1 tsp tamarind paste
tempering for pudina chutney (optional)
- 1 tsp Oil
- 1 red chili broken
- ¼ tsp mustard
- ½ tsp urad dal
- Pinch hing
How to make the recipe
Preparation for pudina chutney
Rinse mint leaves in a large bowl of water a few times. Drain them completely to a colander.
Recipe 1 – How to make mint chutney for snacks & chaats
Add all the ingredients to a blender jar and make a fine paste.
Recipe 2 – How to make mint chutney for kebabs and tandoori
Add pudina, coriander leaves, salt, ginger, garlic, onion, green chilies, roasted cumin powder, sugar, salt and 1 tbsp yogurt to a blender jar. Make a fine paste. Whisk yogurt to smooth consistency and add the blended paste. Mix well and adjust salt, chili and lemon juice as needed.
Recipe 3 – Pudina chutney for idli, dosa, vada
If using chana dal and urad dal roast them until golden in a pan. Add cumin and fry lightly. Turn off and cool. You can also saute pudina in oil for 2 to 3 mins first and use.
Add green chili, coconut, fried gram or dal, salt, ginger or garlic and mint to the blender jar.
Blend everything well. Add water little by little scrape off the sides. Blend again until it reaches a desired texture. If adding lemon juice, add it now. Adjust salt and chili as needed.
Heat a pan with oil.
Next add red chili, mustard and dals. Fry until dal turns golden. Add hing and switch off.
Add this to the pudina chutney.
Stir and serve pudina chutney with sandwich, idli, dosa or any other breakfast or snack.
Discard the stalks and stems of mint or pudina as they may taste bitter.
How to make pudina chutney or pudina pachadi
1. Wash pudina in a pot filled with clean water. Repeat the wash a few times and drain them in a colander.
2. Dry roast ¾ tbsp each of chana dal and urad dal on a low flame until golden. Add ½ tsp cumin to the hot pan and switch off. Cool these. If using bhuna chana skip roasting. You can also saute pudina in oil for 2 to 3 mins first and use.
3. Add ½ cup chopped coconut, 2 to 3 green chilies, ½ inch ginger or 2 small garlic cloves, pudina, roasted dal, cumin and salt. You can also add a tsp of tamarind paste if you like the tang.
4. Blend them all together first.
5. Add water as needed and blend to a smooth or coarse chatni to suit your liking. I prefer to use lemon juice now.
6. pudina chutney can be served without tempering too. To temper heat a small pan with little oil on a low flame. Add red chili, ¼ tsp mustard and ½ tsp urad dal. When the dal turns golden, add hing and switch off the stove. Pour this to the chutney. Mix