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 List
- 1 cup fresh mint leaves
- ½ cup fresh coriander leaves (optional, for extra flavor)
- 2–3 green chilies (adjust to taste)
- ½ inch piece of fresh ginger, chopped
- 2 tablespoons plain yogurt
- 2 tablespoons roasted Bengal gram (roasted chana dal)
- ½ teaspoon salt (or to taste)
- 2–3 tablespoons water (adjust for desired consistency)
How to Make Pudina Chutney (Mint Chutney)
Wash the Mint Leaves
1. Take 1 cup of fresh mint leaves and wash them thoroughly in running water or in a bowl with clean water. Remove any rotten or yellow leaves. Now take a grinder and add the mint leaves to it. You can also add ½ cup of fresh coriander leaves for extra flavor.
Add Ingredients for Chutney
2. Add 2–3 green chilies (adjust to taste) and ½ inch piece of chopped ginger to make spicy mint chutney. Lightly press the leaves to place inside the grinder jar.
3. Add 2 tablespoons of plain yogurt, ½ teaspoon of salt, 2 tablespoons of roasted Bengal gram (roasted chana dal) for added texture and flavor. Yogurt makes the mint chutney thick, delicious, and cooling. Lightly press the leaves and ingredients down and then blend the chutney.
Blend the Chutney
4. Add a little ice cold water to help with grinding, just enough to help blend everything into a smooth paste. You can reduce the amount of water if you prefer a thicker chutney consistency.
5. Cover the grinder jar with the lid and grind all the chutney ingredients 3–5 times until you get a smooth chutney.
Serve the Chutney
6. 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
- Snacks: Serve chutney as a dip with samosas, pakoras, kachori, or vegetable cutlets. Use it as a topping for chaat dishes like aloo chaat, sev puri, or dahi puri.
- Sandwiches: Spread mint chutney on bread, roti or use it in grilled sandwiches for a fresh taste.
- Parathas: Pair with stuffed potatoes parathas or paneer paratha for added flavor.
- Rice Dishes: Serve it alongside biryani, pulao, or lemon rice as a cooling side. Wraps and Rolls: Add to wraps, frankies, or rolls for a zesty layer of flavor.
FAQs
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 tablespoons plain yogurt
- 2 tablespoons roasted Bengal gram roasted chana dal
- ½ teaspoon salt or to taste
- 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.
