Mint chutney also known as Pudina Chutney is a popular Indian side made with fresh mint leaves, green chilies, garlic and cumin. Make it in one of 3 ways as shared below.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 2 minutes
  • Total time: 7 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: South Indian

Ingredients

  • 1 cup mint leaves ((pudina, tightly packed 15 grams))
  • ½ cup coriander leaves ((cilantro with tender stalks, tightly packed 15 grams))
  • ½ teaspoon sugar
  • ½ teaspoon salt ((adjust to taste))
  • ¼ inch ginger ((peeled))
  • 1 small garlic clove
  • 1 to 2 green chilies (deseeded)
  • 1 cup yogurt ((thick curd))
  • ½ to ¾ teaspoon roasted cumin powder ((jeera powder))
  • ½ to ¾ teaspoon chaat masala ((optional))
  • ½ cup coconut (fresh chopped or 1 cup grated)
  • ¼ to ½ cup pudina ((mint, loosely packed, do not use stalks))
  • 1 tablespoon roasted bengal gram ((or roasted peanuts (or ¾ tbsp each chana dal, urad dal))
  • ½ teaspoon cumin seeds ((jeera))
  • ½ inch ginger ((or 1 to 2 garlic cloves))
  • salt as needed
  • 2 to 3 green chilies
  • 1 tablespoon lemon juice (or 1 tsp tamarind paste)
  • 1 teaspoon Oil
  • 1 dried red chili (broken (optional))
  • ¼ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • 1 pinch hing ((asafoetida))
  • 1½ cup mint leaves ((pudina) (tightly packed))
  • ½ teaspoon roasted cumin powder ((jeera powder))
  • ½ inch ginger
  • 1 to 2 green chilies
  • salt as needed
  • ½ teaspoon lemon juice ((adjust to taste))
  • ¼ to ½ teaspoon chaat masala ((adjust to taste))
  • 1 to 2 tablespoon water (or as needed)
  • 1 to 2 tablespoon fried gram or roasted peanuts ((skip if making for chaats))

Method

Preparation

  1. Pluck the mint leaves from the stalks or stems. Rinse them well in a large bowl of water a few times. Drain them completely to a colander.

Recipe 1 - Mint Chutney for Kebabs & Snacks

  1. Add mint, coriander leaves, salt, ginger, garlic, green chilies, roasted cumin powder, sugar, salt and 1 tbsp yogurt to a blender jar.
  2. Blend to a fine paste. Whisk yogurt to smooth consistency and add the blended paste. If using chaat masala add it now.
  3. Mix well and adjust salt, chili and sprinkle lemon juice if required. Serve with kebabs, snacks & sandwiches.

Recipe 2 - South Indian Pudina Chutney

  1. If using chana dal and urad dal dry roast them until golden in a pan. Add cumin seeds and roast lightly. Turn off and cool.
  2. Optional - You can also saute pudina in oil for 2 to 3 mins first and use.
  3. Add green chili, coconut, fried gram or dal, salt, ginger or garlic and mint to the blender jar. You can also skip coconut and use roasted peanuts.
  4. Blend everything well. Add water little by little scrape off the sides.
  5. Blend again until it reaches a desired texture. If adding lemon juice, add it now. Adjust salt and chili as needed.
  6. Heat a pan with oil to temper pudina chutney. Next add red chili, mustard and dals. Fry until dal turns golden. Add hing and switch off.
  7. Add this to the chutney. Stir and serve pudina chutney with sandwich, idli, dosa or any other breakfast or snack.

Recipe 3 - Mint Chutney for Snacks & Chaats

  1. To a blender jar, add mint leaves, roasted cumin powder,ginger, green chilies, chaat masala and salt as needed.
  2. You can also add some roasted fried gram or roasted peanuts if you prefer the chutney thick & smooth.
  3. Squeeze in the lemon juice. Blend them well adding 1 to 2 tbsps water as needed.
  4. Make a fine smooth Mint chutney.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.