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pudina chutney recipe

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 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)

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: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 205mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 6.9mg | Calcium: 41mg | Iron: 1mg