Pudina Chutney (Mint Chutney)
A refreshing and flavorful green chutney made with fresh mint leaves, coriander, yogurt, and spices. Perfect as a dip or side for Indian snacks and meals.
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.