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Pudina chutney | Mint chutney | How to make pudina chutney

By swasthi , on May 10, 2020, 42 Comments, Jump to Recipe

Pudina chutney recipe – There are 3 ways a mint 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 Snacks like samosa, pakora and Sandwiches & is also used for chaats. 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.

pudina chutney served in a blue bowl with dosa in a white plate

Fresh pudina or mint is a herb that ignites the digestive fire and aids in digestion. So it is widely served with most Indian breakfasts, snacks and appetizers like kebabs & tikkis.

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All the 3 variations of this 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 chutney to some extent so it is good to use it in any of these.

Fresh made pudina chutney tastes the best as it is full of flavors. You can also make this and refrigerate up to 48 hours. Here are the 3 kinds I have shared

1. Mint chutney recipe for snacks

This chutney goes so well with any snacks like tikkis, cutlets, samosas & pakoras. I make use of this in so many ways – to spread it over the sandwiches, wraps or kathi rolls.

mint chutney for snacks

This pudina chutney is very flavorful so I also use it for my pani puri, bhel puri or sev puri.

If using for chaats you can also add a handful of coriander leaves. What I have shared in this post has no coriander leaves. I have shared another similar recipe of green chutney here which I follow if making the chutney exclusively for chaats.

But this recipe is an all-in-one which I use in so many ways as I mentioned above. To keep the pudina chutney thick I sometimes add a tbsp of fried gram or roasted gram or roasted peanuts.

These add texture and helps to keep the color slightly brighter.

2. Yogurt mint chutney

North Indian Restaurants serve a mint chutney or kabab chutney with tandoori appetizers. I got to taste a few different ones. Some taste so bad with no flavor and taste. But some good restaurants serve really good mint chutney that tastes out of the world.

yogurt mint chutney for kababs

A little research with the chefs led me to this recipe. The best tasting mint chutney will have a creamy texture with almost no prominent sour taste but has slight tang which actually enhances the taste of the chutney.

So using good fresh made curd is the key to this amazing flavorful chutney. Some restaurants even add some fresh malai if the curd is sour to balance the sourness.

This mint chutney for kababs and tandoori appetizers is made with little curd or yogurt. The recipe shared here comes close to the one served with kababs and grills in a good standard North Indian restaurant.

3. South Indian pudina chutney

This can be served not only with idli, dosa, uttapam, pongal, vada but can also be used as a spread to sandwiches, wraps or rolls. It is also a multipurpose chutney.

In South India, pudina chutney is made in different ways. My mom adds a handful of fresh mint leaves with most chutneys she makes like tomato chutney, peanut chutney, mango chutney and even with coconut chutney.

Since they have the mint plants in their back yard, she is so much used to adding the fresh leaves in chutneys. Most of her chutneys have either slightly sauteed pudina or fresh ones.

I always wonder how well mint can enhance the aroma of any chutneys.

The third pudina chutney recipe I have shared in this post is with coconut which I often make for our south Indian breakfasts. I have also given substitutes for coconut in the recipe card.

Preparation – recipe 3

1. Wash pudina in a pot filled with clean water. Repeat the wash a few times and drain them in a colander.

washing mint leaves

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. You can also use peanuts. Just roast the peanuts until aromatic and golden.

How to make

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.

blending ingredients in a blender to make pudina chutney

4. Blend them all together first for pudina chutney.

coarse ground ingredients
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5. Add water as needed and blend to a smooth or coarse chatni to suit your liking. I prefer to use lemon juice now. Transfer the pudina chutney to a serving bowl.

adding lemon juice for pudina chutney after blending

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 well.

tempering with spices

Serve pudina chutney with south Indian breakfasts like
idli
dosa
evening snacks

The day I make this chutney for breakfast, I use the same for the kids kathi rolls and sandwiches.

pudina chutney recipe
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Tips to make the best pudina chutney

  • Ensure you use fresh mint or pudina as it is the star of the recipe.
  • Do not use stalks or stems of the mint. Most times the stalks end up making the pudina chutney bitter or taste pungent.
  • You can make the mint chutney ahead of time and refrigerate. But the chutney will discolor with in few minutes due to the nature of the pudina or mint.
  • Adding few tsps of lemon juice can help to preserve the color for a while. But still the mint chutney will discolor over time.
  • If you plan to make pudina chutney for parties, then just keep all the ingredients ready the previous night. All you need to do is just blend them and use it as needed.

Benefits of mint

Pudina or mint leaves have numerous health benefits especially when used fresh & in raw form without cooking. So all the pudina chutney recipes I have shared in this post will have the same health benefits that are equal to eating them raw.

1.Mint leaves have one of the highest antioxidants & benefits the body to fight the free radicals.

2.Pudina is a herb that helps to calm & sooth the upset digestive system. It helps in digesting heavy foods so it is great to serve with any snacks & appetizers.

3.The leaves of pudina are a good source of iron, folate & many other nutrient. You can easily convince your kids to enjoy mint this way in a pudina chutney.

More Chutney recipes
Tomato chutney
Coconut chutney
Onion chutney
Peanut chutney

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pudina chutney recipe

Pudina chutney

Mint chutney is a popular Indian condiment made in 3 different ways. Try the one that suits you the most.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

Recipe 1 – mint chutney for snacks, chaats, sandwiches

  • 1½ cup mint leaves (pudina) (tightly packed)
  • ¼ to ½ teaspoon roasted cumin powder (jeera powder)
  • ½ inch ginger
  • 1 to 2 green chilies
  • salt as needed
  • ½ teaspoon lemon juice
  • ¼ to ½ teaspoon chaat masala (adjust to taste)
  • 1 to 2 tablespoon water or as needed
  • 1 tablespoon fried gram or roasted peanuts (skip if making for chaats)

Recipe 2 – Ingredients (for kebab chutney)

  • 1 cup mint leaves
  • ¼ cup coriander leaves (cilantro (optional)
  • 2 teaspoons onions chopped (skip if not serving fresh)
  • ½ teaspoon roasted jeera powder or cumin powder
  • ½ teaspoon sugar
  • ¼ teaspoon ginger grated
  • 1 small garlic clove
  • 2 green chilies deseeded
  • 1 cup yogurt (thick curd)

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 tablespoon fried gram (roasted gram (or ¾ tbsp each chana dal, urad dal)
  • ½ teaspoon cumin seeds (jeera)
  • ½ inch ginger (or 1 to 2 garlic cloves)
  • salt as needed
  • 2 to 3 green chilies
  • 1 tablespoon lemon juice or 1 tsp tamarind paste
  • 1 teaspoon Oil
  • 1 dried red chili broken
  • ¼ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • 1 pinch hing (asafoetida)
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Instructions

Preparation

  • Pluck the mint leaves from the stalks or stems. Rinse them well in a large bowl of water a few times. Drain them completely to a colander. 

Recipe 1 – mint chutney for snacks & chaats

  • To a blender jar, add mint leaves, roasted cumin powder,ginger, green chilies, chaat masala and salt as needed.
  • You can also add some roasted fried gram or roasted peanuts if you prefer the chutney thick & smooth.
  • Squeeze in the lemon juice. Blend them well adding 1 to 2 tbsps water as needed.
  • Make a fine smooth chutney.

Recipe 2 – mint chutney for kebabs

  • Add mint, coriander leaves, salt, ginger, garlic, onion, green chilies, roasted cumin powder, sugar, salt and 1 tbsp yogurt to a blender jar.
  • Blend to a fine paste. Whisk yogurt to smooth consistency and add the blended paste.
  • Mix well and adjust salt, chili and lemon juice as needed.  Serve with kebabs.

Recipe 3 – South Indian pudina chutney

  • If using chana dal and urad dal dry roast them until golden in a pan. Add cumin seeds and roast lightly. Turn off and cool.
  • Optional – 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. You can also skip coconut and use roasted peanuts.
  • 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 to temper pudina chutney.  Next add red chili, mustard and dals. Fry until dal turns golden. Add hing and switch off.
  • Add this to the chutney. Stir and serve pudina chutney with sandwich, idli, dosa or any other breakfast or snack.
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Notes

Discard the stalks and stems of mint or pudina as they may taste bitter.
Nutrition values are for recipe 1 with 1 tbsps dry roasted peanuts

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Pudina chutney
Amount Per Serving
Calories 31 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 205mg9%
Potassium 112mg3%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 715IU14%
Vitamin C 6.9mg8%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

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Comments

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  2. Marietta Pereira says

    June 27, 2020

    4 stars
    Loved the mint chutneys . You classified them well.

    Reply
  3. Olga says

    March 21, 2020

    5 stars
    Thank you, Swasthi!
    First time in my life mint chutney came out really good!

    Reply
    • swasthi says

      March 22, 2020

      Hi Olga,
      You are welcome! Glad you liked it. Thank you

      Reply
  4. Sarah fatima says

    February 15, 2020

    4 stars
    Thankyou for sharing this recipe
    Mint chutney for kebab is outstanding I made it rest of the recipe is also very nice

    Reply
    • swasthi says

      February 16, 2020

      Welcome Sarah!
      Glad you liked it!
      Thank you

      Reply
  5. Sarah says

    February 15, 2020

    4 stars
    Thankyou for sharing this recipe
    Mint chutney for kebab is outstanding I made it rest of the recipe is also very nice

    Reply
  6. Mohan RV says

    February 2, 2020

    5 stars
    Came out very well. Thanks for the simplified recipe.

    Reply
    • swasthi says

      February 3, 2020

      You are welcome!
      Thank you!

      Reply
  7. Ms Meenakshi Sampath says

    December 10, 2019

    I tried your recepie the raw smell of the mint was so dominant. I think this recepie is good for marination and not for dosa or idli

    Reply
    • swasthi says

      December 11, 2019

      Hi Ms Meenakshi,
      My recipe says to saute the pudina for 2 to 3 mins optionally if making for idli or dosa. This removes the raw smell of mint. For marination we don’t make it with coconut and fried gram. A typical south indian pudina chutney is made this way. You may cut down the amount of leaves if you don’t like the flavor.

      Reply
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  9. Love says

    August 25, 2019

    5 stars
    Oh!!!! your mint chutney for kebabs is outstanding. I made it with your chicken kebabs and saffron rice.Turned out fantastic.

    Reply
    • swasthi says

      August 26, 2019

      Thank you Love!
      Glad you liked them!

      Reply
  10. Kousar says

    June 7, 2019

    5 stars
    You are doing a great job… your recipes are very nice and helpful. Thank you!

    Reply
    • swasthi says

      June 12, 2019

      Welcome Kousar.
      Thank you so much

      Reply
  11. RK says

    May 4, 2019

    5 stars
    Thanks for sharing different types of mint chutneys. I appreciate your time & effort.

    Reply
    • swasthi says

      May 7, 2019

      Welcome RK
      🙂

      Reply
  12. G Angela says

    November 11, 2018

    5 stars
    thanks for sharing this recipe, appreciate you its so simple and easy to do.

    Reply
    • swasthi says

      November 11, 2018

      Welcome Angela
      Thanks for the comment

      Reply
  13. FARIDA BANU says

    October 6, 2018

    Your recipes are simple and delicious.

    Reply
    • swasthi says

      October 6, 2018

      Thank you

      Reply
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  15. Sravani says

    July 19, 2017

    5 stars
    Hi swasthi I’m your recipe lover. Can you suggest me , instead of coconut what can I use please response na

    Reply
    • swasthi says

      July 20, 2017

      Hi Sravani
      Thanks. You can add 3 to 4 tbsps roasted peanuts

      Reply
      • Sravani says

        July 20, 2017

        Ok. Thanks dear.

        Reply
  16. Sreekanth says

    June 19, 2017

    5 stars
    So nice …..andi

    Reply
    • swasthi says

      June 21, 2017

      Thanks Sreekanth garu

      Reply
  17. Padma says

    June 5, 2017

    5 stars
    Just made the chutney for dosa.. Very good. Used only half cup of mint for subtle mint flavor.

    Reply
    • swasthi says

      June 9, 2017

      Thanks Padma

      Reply
  18. Nikita Oberoi says

    April 27, 2017

    5 stars
    Hi! Really want to try these chutney recipes. Jst one question: what’s the shelf life like? How to store it?
    Thanks!

    Reply
    • swasthi says

      May 5, 2017

      Welcome Nikita
      Sorry for the late reply.
      This chutney keeps good for 3 to 4 days in the fridge. The flavor of pudina is lost after that. You can store them in glass bottles or steel boxes, preferably air tight ones.

      Reply
  19. Mathangi says

    March 2, 2017

    5 stars
    I tried the pudhina chutney. It was not good to taste ? I feel the mint leaves should be sauté in a very low flame .. Usually I will sauté and do chutney it will be good . Since I wanted to try something different with pudina I tried it .Little disappointed

    Reply
    • swasthi says

      March 3, 2017

      Hi Mathangi
      This pudina chutney is made very often in my home and is one of the best in terms of taste, flavor and nutrition. Don’t know what went wrong with your trail. Pudina is sauteed if making a thogayal / thuvaiyal or pachadi which is served with rice. In this recipe, since the dals are roasted they lend a unique aroma along with pudina.

      Reply
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  21. Kisha says

    August 27, 2016

    Hi there, looks like an amazing recipie, will try it now. How long can the chutney be kept if kept in fridge?

    Reply
    • swasthi says

      August 27, 2016

      Hi Kisha
      It keeps good for about 2 to 4 days in the fridge. I suggest making a fresh tadka, just before serving if you prefer to keep it for longer than 2 days.

      Reply
  22. Meenakshi says

    August 15, 2016

    5 stars
    Love your recipes. This one is no exception. very very tasty and the smell is too good.

    Reply
    • swasthi says

      August 15, 2016

      Thanks Meenakshi

      Reply
  23. Narendra Wetkoli says

    April 4, 2016

    Awesome work, I like spicy chutney its very Informative post for all hungers.

    Reply
    • swasthi says

      April 4, 2016

      Thank you

      Reply
  24. kavitha says

    February 23, 2016

    hi swathi can you share typical puliyogare recipe

    Reply
    • swasthi says

      February 26, 2016

      Hi Kavitha,
      I have this quick and simple pulihora, andhra style puliyogare

      Reply
  25. Anya says

    February 14, 2016

    Hy dr…
    Ur recipies are really amazing i enjoy preparing
    I needed the murg massalam recipe
    Can u share this recipe plz

    Reply
    • swasthi says

      February 16, 2016

      Hi Anya
      Thanks . i will try to post it.

      Reply
    • Ana says

      October 16, 2016

      Tandoor chiken

      Reply

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