Pudina chutney is a popular Indian condiment made with fresh mint leaves, green chilies, coconut and salt. It is typically blended together into a smooth paste and served as a dip or accompaniment to various dishes like idlis, dosas, and pakodas. This chutney is known for its refreshing and tangy flavor, and it adds a burst of freshness to any meal.
To elevate the flavor, a squeeze of lime juice can be added, enhancing its zestiness. Many households also include roasted cumin seeds for an added depth of taste. Pudina chutney can be stored in the refrigerator for several days, making it a convenient option for quick meals. Experimenting with different ingredients, such as yogurt or garlic, can yield unique variations to suit personal preferences.
Pudina Chutney Recipe
Pudina Chutney
Discover the tangy and refreshing flavors of Pudina chutney, a popular Indian condiment made with fresh mint leaves, coconut, and spices. Perfect for adding a burst of freshness to your favorite dishes!
5
servings5
minutes5
minutesIngredients
Mint leaves – 1 cup
Coconut gratings – 1/4 cup
Green Chillies – 4 Nos
Bengal gram dhal – 1 tablespoon
Urad dhal – 1 tablespoon
Tamarind – a small gooseberry size
Asafoetida – a small pea size
Salt – ¾ teaspoon or as per taste
Oil – 2 teaspoon
Directions
- Start by heating oil in a kadai over medium heat. Add asafetida, dals (lentils), chillies, and tamarind to the hot oil, frying them until the dals turn golden brown and aromatic.
- Just before you’re ready to take the kadai off the heat, add the mint leaves, reducing the stove to its lowest setting. Allow the mint leaves to fry gently in the mixture for a few seconds, ensuring they become fragrant without burning.
- Next, incorporate the coconut into the kadai, stirring it with the other ingredients for a few more seconds until everything is lightly toasted and well combined.
- Remove the kadai from the heat and allow the mixture to cool. Once cooled, transfer the contents to a grinder, add salt to taste, and grind everything into a thick paste.
- Your flavorful paste is now ready to be used as a versatile accompaniment to a variety of dishes.
in the ingredients u have mentioned 4 green chillies..but in the procedure u have told to add red chillies what is correct??
thanx in advance
Hi,
It is a typographical error. It should be green chillies. Thank you for pointing out. However you can use either green or red chillies. If you use green chillies the colour will be green and if you use red chillies, the chutney look slightly dark.
Very Very Tasty. I tried this recipe and it was awesome. Thanks
Hi,
Thank you for visiting my site and your comments. Nice to hear that you liked this recipe.
Tried this recipe yesterday and it was good. Thanks.
Hi Deepa,
Nice to hear that you tried this recipe and it was good.
Hi Kamala,
Few months back my sister Monaa recommended your site.
wow ……… chanceless………
my husband started appreciating my kitchen preparations.
its all because your website and you.
thank you very much.
also the mint chutney rocks.
Thank you Anussha for your kind words. Glad to note my recipes are somewhat useful to you.
Thanks Mam… I tried this chutney.. it came out nicely… very tasty.
Thank you Guna for your kind feed back.