Simple, practical, and full of everyday flavour, Pudina Chutney Recipe | Mint Chutney 2 Ways is a vegetarian Indian chutney made with pudina, coriander, and chilli in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 1 jar
  • Category: chutney
  • Cuisine: Indian

Ingredients

pudina chutney for sandwich:

  • 1 cup pudina
  • ½ cup coriander
  • 5 chilli
  • 1 inch ginger
  • 2 tbsp peanut
  • 1 tsp chaat masala
  • 1 tsp aamchur
  • ½ tsp cumin powder
  • 2 tbsp lemon juice
  • ¼ cup cold water

pudina chutney for idli, dosa:

  • 2 tsp oil
  • 1 tsp urad dal
  • 5 cloves garlic
  • ½ onion (sliced)
  • 1 inch ginger
  • 4 chilli
  • 1 cup pudina
  • ½ cup coriander
  • 1 cup coconut
  • 2 tbsp lemon juice
  • ½ tsp salt
  • ½ cup water

for tempering:

  • 2 tsp oil
  • 1 tsp mustard
  • ½ tsp urad dal
  • 1 dried red chilli
  • few curry leaves

Method

How to make pudina chutney for sandwich:

  1. Firstly, in a mixer jar take 1 cup pudina and ½ cup coriander.
  2. Add 5 chilli, 1 inch ginger, 2 tbsp peanut, 1 tsp chaat masala, 1 tsp aamchur, ½ tsp cumin powder and 2 tbsp lemon juice.
  3. Grind to smooth paste adding ¼ cup cold water.
  4. Finally, Pudina Chutney for sandwich is ready. Can be stored in the refrigerator for a week.

How to make pudina chutney for idli, dosa and vada:

  1. Firstly, in a pan heat 2 tsp oil. add 1 tsp urad dal, 5 cloves garlic and saute well.
  2. Add ½ onion, 1 inch ginger, 4 chilli and saute until onion shrinks slightly.
  3. Further, add 1 cup pudina and ½ cup coriander.
  4. Saute for a minute, or until the pudina shrinks slightly.
  5. Cool completely, and transfer to the mixer jar.
  6. Add 1 cup coconut, 2 tbsp lemon juice and ½ tsp salt.
  7. Grind to smooth paste adding ½ cup cold water.
  8. To prepare the tempering heat, 2 tsp oil.
  9. Splutter 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves.
  10. Pour the tempering over the chutney and mix well.
  11. Finally, enjoy Pudina Chutney Recipe for idli and dosa.

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.