Pudina chutney recipe or mint chutney. I am sharing 2 pudina chutney recipes – one for idli, dosa, vada, masala vada, samosa or pakora and second recipe is mint chutney for kebabs and tandoori snacks. This first chatni is very flavorful, hot and tasty. I usually make this at home for Indian breakfast. It can also be used to spread on sandwiches or vegetable kathi rolls. It ignites the digestive fire and aids in digestion due to the use of fresh raw pudina or mint leaves.
To make mint chutney for kebabs, scroll down to find recipe 2.
To make this chutney, you can use fried gram / bhuna chana dal or urad dal & chana dal. The aroma that comes from roasted urad dal & chana dal is very good so i prefer them. If using fried gram then, there is no roasting part in the recipe. Just blend all the raw ingredients with water as needed. The chatni will be ready.
Flavorful pudina chutney recipe below
- ½ cup fresh coconut chopped
- ¾ to 1 cup pudina/ mint (loosely packed)
- ¾ tbsp chana dal or 1.5 tbsp fried gram / bhuna chana dal
- ¾ tbsp. urad dal (skip if using fried gram)
- ½ tsp cumin
- ½ inch ginger or 1 to 2 garlic cloves
- Salt as needed
- 2 to 3 green chilies
- Lemon juice little or 1 tsp tamarind paste
- Oil as needed
- 1 red chili broken
- ¼ tsp mustard
- ½ tsp urad dal
- Pinch of hing
- Dry roast the dals if using. If using fried gram skip roasting.
- Wash mint leaves until clean a few times in clean water. Drain them completely.
- Add green chili, coconut, dal, salt, ginger or garlic and mint to the blender jar.
- Blend everything well. Add water little by little scrape off the sides and blend again until it reaches a desired texture. If adding lemon juice, add it now and adjust salt and chili.
- Heat a pan with oil and saute red chili, mustard and dals until golden. Add hing and switch off.
- Add this to the chutney. Stir and serve with idli, dosa or any other breakfast or snack.
How to make pudina chutney or pudina pachadi
1. Wash ¾ to 1 cup loosely packed pudina in a pot filled with clean water. Repeat the wash a few times and drain them in a colander.
2. Dry roast ¾ tbsp each of chana dal and urad dal on a low flame until golden. Add ½ tsp cumin to the hot pan and switch off. Cool these. If using bhuna chana skip roasting.
3. Add ½ cup chopped coconut, 2 to 3 green chilies, ½ inch ginger or 2 small garlic cloves, pudina, roasted dal, cumin and salt. You can also add a tsp of tamarind paste if you like the tang.
4. Blend them all together first.
5. Add water as needed and blend to a smooth or coarse chatni to suit your liking. I prefer to use lemon juice now.
6. pudina chutney can be served without tempering too. To temper heat a small pan with little oil on a low flame. Add red chili, ¼ tsp mustard and ½ tsp urad dal. When the dal turns golden, add hing and switch off the stove. Pour this to the chutney. Mix
Serve pudina chutney with south Indian breakfasts like
vada or other
Recipe 2 – Mint chutney for kebabs and tandoori snacks
1 cup fresh mint leaves/pudina (loosely measured)
¼ cup coriander leaves (optional)
2 tsps chopped onion (optional)
½ tsp roasted cumin/ jeera
¼ to ½ tsp. sugar
salt as needed
1 small garlic clove
¼ tsp grated ginger (optional)
1 cup thick curd / dahi
2 small green chili (deseeded)
How to make mint chutney
1. Wash pudina and coriander leaves in lot of water and drain them very well.
2. Dry roast cumin and cool it.
3. Add cumin to a blender jar and powder.
4. Add 1 tbsp of yogurt, mint, coriander, sugar, salt, garlic, ginger and chili to the jar.
5. Blend well. Add it to the whisked yogurt. Stir well. Serve Mint chutney