Pudhina Chutney/ Mint Chutney

Pudhina chutney 4

This recipe is my mom’s. Hope you enjoy it as much as we do.


  • Oil – 1 tsp + 1 tsp divided
  • Dry red chilli – 2
  • Ginger – 1 tbsp, cut into small pieces
  • Garlic – 2 big cloves, sliced
  • Urad dal – 1 tbsp
  • Mint – 2 cups, loosely packed
  • Cilantro – 1/2 cup, loosely packed
  • Tamarind – 1 tsp size ball
  • Salt – to taste
  • For seasoning:
    • Oil – 1 tbsp
    • Mustard seeds – 1/4 tsp
    • Urad dal – 1/4 tsp
    • Curry leaves – 6


    • Pluck the leaves from the mint stalks. Wash and drain them.
    • Wash and chop the cilantro.
    • Heat 1 tsp of oil in a wok.
    • Add dry red chillies and saute them until they puff up. Remove the chillies onto a plate.
    • Add urad dal and saute them until they turn golden brown, stir continuously. Remove it onto the plate.
    • Add 1 tsp of oil to the same wok and saute the ginger and garlic until the garlic turns golden brown. Remove it onto the plate.
    • Saute mint and cilantro together until the water evaporates and they wilt. Remove it onto the plate.
    • Let the roasted ingredients cool down completely.

Pudhina chutney 1

    • Grind the roasted ingredients along with tamarind, salt and 1/2 cup of water to a fine paste.
    • Using the same wok; Heat 1 tbsp of oil.
    • Add mustard seeds and wait till it splutters.
    • Add urad dal and curry leaves. Saute until the urad dal turns golden brown.
    • Add the ground mint chutney to the seasoning. Turn down the heat to low.
    • Add 1/4 cup of water to the mixie jar in which you ground the chutney and swirl it around. Add it to the wok.

Pudhina chutney 2

    • Keep stirring occasionally and let the chutney cook for 3 minutes.
    • Add salt if required.

Pudhina chutney 3



  • Pudhina chutney can be refrigerated for for upto 3-4 days.
  • Can be served with rice and sambar.
  • A good side dish for dosa and idli.
  • Works well with baji, curd rice and any dal gravy.

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