Pudina Chutney Recipe | Mint Chutney
Mint chutney also known as Pudina Chutney is a popular Indian side dip made with fresh mint leaves, green chilies, garlic and cumin. Make it in one of 3 ways as shared below.
© Swasthi's Recipes
Servings: 4
Ingredients
Recipe 1 - Ingredients (for Kebab Chutney)
- 1 cup mint leaves (pudina, tightly packed 15 grams)
- ½ cup coriander leaves (cilantro with tender stalks, tightly packed 15 grams)
- ½ teaspoon sugar
- ½ teaspoon salt (adjust to taste)
- ¼ inch ginger (peeled)
- 1 small garlic clove
- 1 to 2 green chilies deseeded
- 1 cup yogurt (thick curd)
- ½ to ¾ teaspoon roasted cumin powder (jeera powder)
- ½ to ¾ teaspoon chaat masala (optional)
Recipe 2 - Ingredients for Pudina Chutney
- ½ cup coconut fresh chopped or 1 cup grated
- ¼ to ½ cup pudina (mint, loosely packed, do not use stalks)
- 1 tablespoon roasted bengal gram (or roasted peanuts (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 (optional)
- ¼ teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 pinch hing (asafoetida)
Recipe 3 - Mint chutney for Snacks, Chaats, Sandwiches
- 1½ cup mint leaves (pudina) (tightly packed)
- ½ teaspoon roasted cumin powder (jeera powder)
- ½ inch ginger
- 1 to 2 green chilies
- salt as needed
- ½ teaspoon lemon juice (adjust to taste)
- ¼ to ½ teaspoon chaat masala (adjust to taste)
- 1 to 2 tablespoon water or as needed
- 1 to 2 tablespoon fried gram or roasted peanuts (skip if making for chaats)
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 Kebabs & Snacks
- Add mint, coriander leaves, salt, ginger, garlic, 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. If using chaat masala add it now.
- Mix well and adjust salt, chili and sprinkle lemon juice if required. Serve with kebabs, snacks & sandwiches.
Recipe 2 - 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.
Recipe 3 - 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 Mint chutney.
Video
Nutrition
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
