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Pudina chutney (mint chutney)
Mint chutney is a popular Indian condiment made in 3 different ways. Try the one that suits you the most.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
5
minutes
Cook Time
2
minutes
Total Time
7
minutes
Servings
4
Author
Swasthi
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)
How to make the recipe
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.
NUTRITION (estimation only)
Calories:
31
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
205
mg
|
Potassium:
112
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
715
IU
|
Vitamin C:
6.9
mg
|
Calcium:
41
mg
|
Iron:
1
mg