Here’s a blueprint recipe for an authentic Indian “chutney” that is popular when you are hosting a social gathering as well as in street food snacks...Mint Chutney! It is hard to imagine Indian street food without a flavorful chutney on the side. Sometimes there is a sweet and tangy sauce and sometimes it is something as flavorful and fresh as Mint Chutney a.k.a Pudina Chutney. So, let us take a look at how to prepare authentic Indian mint chutney.
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Needless to say, it is made from Mint leaves (homegrown), but what is less known is that it also has supporting ingredients like coconut, coriander seeds, and chilies that are sauteed together for an explosion of flavor. The recipe I am sharing today is not just for pairing with snacks. It is good for Rice, Dosa or Idlis too. This used to be and still is one of my daughter’s favorite chutney recipes.
As I did a little research on Mint Chutney's popularity, I discovered a few lingering questions among readers that are quite common. Let us look at some of them...
Recipe FAQ's
Yes! Mint is known to soothe upset stomachs and aid in digestion. I have at least one planter in my garden for Mint. It is one of the herbs that are easy to grow in any climate and thrives in summer.
Top tips
- Before preparing this recipe, be sure to wash the leaves thoroughly. Remove any stems or twigs and pat dry with a towel to avoid sputtering when you saute the leaves.
- Instead of sauteing the leaves, you could also blend them raw with the other seasonings. Needless to say, the taste will be different and it is best to serve them fresh.
- Mint Chutney needs to be refrigerated after the first day. You can store them for up to a week in the refrigerator. If you need it for a longer duration, it is better to store them in the freezer.
The procedure for Mint Chutney is very simple as you can see from the step-by-step instructions and pictures. Be sure to try this and pair it with Idlis and post your comments below. I look forward to hearing from you! Other Chutney Recipes
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📖 Recipe
Pudina Chutney Recipe
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 bunch mint leaves or 1 ½ cup
- 1 cup grated coconut
- 2 teaspoon split chana dal or Bengal gram
- 2 teaspoon coriander seed
- Salt to taste
- 2 teaspoon coconut oil
- 4 green chilies
- Water
For tadka or tempering
- 1 teaspoon coconut oil
- ½ teaspoon mustard seed
- ½ teaspoon split black gram or urad dal
- 1 red chili
Instructions
- Place a pan over medium heat and add coconut oil. As the oil heats up, add chana dal and saute for 10-15 seconds.
- Now, add coriander seeds and saute for 20 seconds.
- Add clean, washed mint leaves and green chilies and fry for about 45 seconds or until you get a nice aroma from the mint leaves.
- Switch off the heat and let it cool.
- Now, blend the mint mixture with grated coconut, salt and 2 teaspoon of lemon juice and approximately ½ cup water. Blend into a smooth consistency.
- To prepare the tadka or tempering: Place a pan over medium heat add 1 teaspoon of coconut oil. As it heats up, add ½ teaspoon mustard seeds, ½ teaspoon urad dal and 1 red chilli. Fry until they start to sizzle and pour them over the chutney.
- Mint Chutney is ready to serve with your favorite meal or snack!
Notes
- Before preparing this recipe, be sure to wash the leaves thoroughly. Remove any stems or twigs and pat dry with a towel to avoid sputtering when you saute the leaves.
- Instead of sauteing the leaves, you could also blend them raw with the other seasonings. Needless to say, the taste will be different and it is best to serve them fresh.
- Mint Chutney needs to be refrigerated after the first day. You can store them for up to a week in the refrigerator. If you need them for a longer duration, it is better to store them in the freezer.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Swathi says
I love your version of pudina chutney as it has coconut in it. Great with rice or dosa.
Jagruti Dhanecha says
I have never tried south Indian style mint chutney, sounds so good! I have mint plants in my veg patch and they are growing so beautifully.
Uma Raghupathi says
Perfect time to make pudina chutney:) hope you will try this recipe Jagruti:)
Jo says
You know I can just lick this gorgeous green pudina chutney just like that! My favorite. Oh my god, I need to make pudina chutney right away, got cravings. Thanks to your post for reminding me of my favorite. haha! Too good!
Uma Raghupathi says
Thank you Jo! My kids favorite chutney so far... nice to hear that this is your favorite too.
michelle says
I love mint chutney! I always request it whenever I go out to eat. Now i'll have to make it at home 🙂
Uma Raghupathi says
Love to hear 🙂 Thank you 😊
Jeannette (Jay Joy) says
So glad because I am having a social gathering and looking for a variety of snacks and dips. I wonder how well mint leaves take in the flavor of he seasonings. Can't wait to try them.