Pudina Chutney Recipe (Mint Chutney)
Pudina Chutney, also known as Mint Chutney or Green Chutney, is a refreshing and flavorful Indian dip made with fresh mint leaves, coriander, green chilies, and yogurt.
This vibrant chutney is commonly served with snacks like samosas, pakoras, chaat, and sandwiches in Indian households. Pudina, commonly known as mint in English, is a herb used in many Indian recipes and chutneys. The combination of cool yogurt, spicy green chilies, and aromatic Indian herbs in this Mint chutney makes it the perfect accompaniment for both fried and grilled dishes.
Ingredients and Substitutes
- Mint leaves (pudina): Fresh mint gives the chutney its bright, cooling flavor. Use dried mint or a smaller amount of basil for a different freshness.
- Coriander leaves (cilantro): Adds freshness and balances the sharpness of mint. Swap with parsley if cilantro is not available.
- Green chilies: Provide a spicy kick that can be adjusted to taste. Replace with jalapeños, serrano peppers, or even a pinch of red chili flakes.
- Ginger: Brings warmth and depth of flavor to the chutney.
- Plain yogurt: Creates a creamy texture and adds a slight tanginess.
- Roasted Bengal gram (chana dal): Works as a natural thickener and gives a nutty taste. Replace with roasted peanuts, cashews, or breadcrumbs for thickness.
- Salt: Enhances and balances all the flavors in the chutney.
- Water: Helps in blending to a smooth consistency. You can reduce the amount of water if you prefer a thicker chutney. Coconut water or buttermilk can be used for blending instead of plain water.
How to Make Pudina Chutney (Mint Chutney)
1. Take 1 cup fresh mint leaves and wash them thoroughly in running water or in a bowl with clean water. Remove any rotten or yellow leaves. Add the mint leaves in a grinder.
2. Add green chilies, 2 tablespoons plain yogurt, roasted Bengal gram (chana dal) for added texture, salt and ½ inch piece of ginger to make spicy mint chutney. Lightly press the leaves to place inside the grinder jar.
3. Add a little ice cold water to help with grinding, just enough to help blend everything into a smooth paste. Cover the grinder jar with the lid and grind all the chutney ingredients 3–5 times until you get a smooth chutney.
4. Transfer the chutney to a serving bowl and enjoy this refreshing Mint Chutney with your favorite snacks like samosas, pakoras, or sandwiches. You can store chutney in an airtight container in the refrigerator for up to 2–3 days.
Serving Suggestions for Pudina Chutney
Pudina chutney is a versatile Indian dip that pairs beautifully with a wide range of dishes. Serve it with popular snacks like samosas, pakoras, kachoris, and vegetable cutlets, or drizzle it over chaat favorites such as aloo chaat, sev puri, and dahi puri for a burst of flavor. You can spread it on bread, rotis, or grilled sandwiches for a refreshing twist, or enjoy it with stuffed parathas like aloo paratha and paneer paratha. It also makes an excellent side for rice dishes such as biryani, pulao, and lemon rice, while adding a zesty touch to wraps, frankies, and rolls.
Frequently asked questions
Dried mint lacks freshness and may make the chutney taste flat or bitter. Fresh mint gives vibrant flavor and green color of chutney.
Yes, you can add yogurt in chutney as it adds creaminess and reduces the pungency of mint and chilies.
Mint chutney turns dark due to the process of oxidation. Too retain a bright green color use ice cold water while grinding mint leaves. You can also add a little lemon juice.
Recipe Card
Pudina Chutney (Mint Chutney)
Equipment
- 1 Mixer grinder or blender
- 2 Measuring cups and spoons
- 1 Bowl (for washing leaves)
- 1 Spoon or spatula (for scooping and serving)
Ingredients
- 1 cup fresh mint leaves pudina
- ½ cup fresh coriander leaves
- 2 green chilies adjust to taste
- ½ inch piece ginger chopped
- 2 tbsp plain yogurt
- 2 tbsp roasted Bengal gram roasted chana dal
- ½ tsp salt
- Water adjust for consistency
Instructions
- Wash the mint and coriander leaves thoroughly in clean water. Remove any yellow or rotten leaves and place the fresh leaves in a grinder jar.
- Add green chilies and chopped ginger to the jar. Lightly press down the ingredients.
- Add plain yogurt to make the mint chutney creamy, flavorful, and cooling.
- Add roasted Bengal gram, salt, and just enough water to help with grinding.
- Grind the chutney mixture 3–5 times or until everything grinds and becomes smooth.
- Transfer the mint chutney to a bowl and serve fresh with Indian snacks.
Notes
- In this Mint Chutney recipe, you can skip yogurt for a vegan version and use a few drops of lemon juice instead.
- Adjust green chilies to your spice preference.
- Use minimal water to keep the chutney texture thick and flavorful.
Enjoy it with your favorite North Indian meals. This chutney also pairs as a tangy condiment for tandoori items and wraps.
