Mint Chutney Recipe Mint Chutney Recipe

Mint chutney is a delicious and aromatic chutney made from mint leaves, onion, garlic, green chillies, coconut and basic spices for tempering. Mint Chutney is a great side dish with Idli, Dosa, Uttapam etc. Pudina chutney or pudina chutney can also be served with snacks like bajji, bonda.

The mint chutney shared here is the traditional version that serves as a great side dish to idli, dosa and all other South Indian tiffin items. I like all green chutneys like coriander chutney, capsicum chutney, spinach chutney etc and this is my favorite too.

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About Mint Chutney

Mint Chutney, also known as Pudina Chutney, is a refreshing and delicious South Indian side dish that pairs perfectly with Idli, Dosa, Vada and Upma. It has a basic tadka using roasted lentils, the flavor and aroma of coconut, mustard seeds, curry leaves and asafoetida with the cool freshness of mint leaves.

The color of pudina chutney is bright green, the addition of tamarind gives it a slightly spicy and tangy taste. It has a smooth, creamy texture that pairs beautifully with soft idli or crispy dosa or soft uthapam. Due to the properties of mint, it is not only tasty but also healthy, cooling and helps in digestion.

Pudina chutney is often confused with mint chutney or green chutney which is served with chaat and tandoori thali. I love that chutney too but this chutney with shallots and garlic is more authentic and delicious.

This mint chutney is made with a few ingredients easily available in your pantry and is quick to make too. This mint chutney recipe is from Amma but her version is slightly different, I have adjusted the ingredients and this is what I use for the chutney whenever I buy a bunch of mint leaves or pudina.

Benefits of mint leaves

• Mint is a delicious herb that has many nutritional values ​​and health benefits.
• Mint leaves help in digesting heavy food.
• Mint leaves can hide bad breath and odor.
• Mint leaves are a good source of iron.

mint chutney video

[embed]https://www.youtube.com/watch?v=qs317Hgyktw[/embed]

Mint Chutney Ingredients

• Mint leaves – Use fresh mint leaves. You can clean mint leaves, pluck the leaves from the stem and store them in a clean dry container in the refrigerator. In this way mint leaves remain fresh for a long time.
• Coconut – This chutney can also be made without coconut, but I recommend adding coconut after adding other ingredients. Adding coconut increases the taste of this chutney.
• team – Urad dal and chana dal are roasted and ground to give the chutney its texture and flavour.
• onion garlic For more taste, small onions and garlic are added to it. It is best to use small onions, but if you don’t have them you can use 1 medium sized large onion roughly chopped.
• green chilli, tamarind – Green chillies are added for heat and tamarind for spiciness, which gives balance to this chutney.
• tempering – A simple tadka is made using oil, mustard seeds, asafoetida and curry leaves. This is the most satisfying part of any chutney.

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How to make mint chutney step by step

1. Heat 1 tsp oil – add 1 tsp urad dal, 1 tsp chana dal.

2.Fry until golden. Take out in a plate and keep aside.

3.In the same pan, add 8-10 small onions, 3 garlic cloves and 2 green chillies.

4.Add about 2 cups mint leaves (cleaned and washed).

5. Fry it for a few seconds until it shrinks.

6.Now add 2 tablespoons coconut and ½ teaspoon tamarind.

7. Fry quickly and switch off.

8. Take out in a plate and keep aside to cool.

9.Now put it in a mixer jar with required salt and water.

10.Grind it like chutney.

11. Add water little by little and grind so that the chutney does not become watery.

12. To make tadka: Heat 2 spoons of oil, add mustard seeds, let it crackle, then add curry leaves and turn off. Let it bubble and then remove.

13. Mix the tempering in the chutney.

14. Mix well. Mint chutney is ready.

Serve mint chutney with idli or dosa and eat.

Expert Tips

• Mint leaves – Make sure to use tender, fresh mint leaves for a bright green chutney. First of all, pluck the leaves from the stem, wash them thoroughly and then use it.
• Storage of mint leaves – Do not wash while storing, just pluck from the stem and store to prevent spoilage. You can also wash the leaves before using them.
• Adjust spices – Adjust the dal and spices as per your liking.
• Tadka – I have used regular cooking oil for the tempering, but you can also use coconut oil to vary the taste.
• cooking – Do not cook for too long after adding mint leaves, it may change the color and make the chutney look dull.
• Balance in taste – Tamarind is added as a balance, if you don’t like it then you can leave it out.
• ups and downs – You can make this chutney without coconut: In this case, add 1 tablespoon each of chana dal and urad dal and add 1 medium sized tomato. Add finely chopped tomatoes along with onion tomatoes and fry well until the raw smell goes away, then proceed with the other ingredients.

serving and storage

Mint or pudina chutney can be prepared and stored earlier but due to oxidation the color of the chutney changes after some time. Since it contains coconut, I would recommend refrigerating the leftovers and using them. This chutney remains good for only one day at room temperature.

You can serve this chutney with idli, dosa, pongal, vada, uthapam etc.

general questions and answers

1.Why does the color of my mint chutney become dark or dull?

This happens when the chutney becomes hot during grinding or overcooking the mint leaves, which can cause the color of the chutney to discolor. To keep the mixer from heating up, you can use ice cold water and keep grinding in between. Adding a pinch of turmeric powder also helps in getting the bright green color.

2.Is mint chutney healthy?

Mint leaves have a lot of health benefits so it is essential to include it in your daily diet for a healthy lifestyle.

3.What can we eat with mint chutney?

Mint Chutney can be served with Idli, Dosa, Upma, Uttapam, Pongal etc. Mint chutney also serves as a great side dish with snacks like bonda, bajji.

4.How to maintain green color in mint chutney?

To maintain the green color, do not fry the mint leaves for too long, this will retain the green color.

5.Should I add tempering to mint chutney?

Tempering is optional but highly recommended. A simple tadka of mustard seeds, asafoetida and curry leaves in hot oil adds a wonderful aroma and authentic South Indian flavour.

If you have any further questions about this Mint Chutney Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter ,

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