Pudina Chutney is a delicious chutney that goes well with idli, dosa, paniyaram, and roti. I have sautéed mint leaves for chutney, if you like the strong flavour of mint leaves, you can use the fresh leaves. You can store this mint chutney in an airtight container, it will stay fresh for 2 days or you can refrigerate up to 5 days.

Other Chutney Varieties – Mint Coconut Chutney, Idli Podi, Peanut Chutney, Red Coconut Chutney, Paruppu Thogayal

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Mint Chutney

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Pudina Chutney is a delicious dish that goes well with many varieties like dip, spread, used in chat items, and many more. It is a very good side dish for idli or dosa, even with paniyaram and roti. I have sautéed mint leaves for chutney, if you like the strong flavour of mint leaves, you can use fresh leaves. You can store this mint chutney in an airtight container, it will stay fresh for 2 days or refrigerate for up to 5 days.

Course: Breakfast, dinner, lunch

Cuisine: Indian

Keyword: mint chutney, pudina chutney

Author: Sivagami Meganathan

Ingredients

• 1 cup Pudina | Mint leaves
• 5 Red chillis
• 3 tsp Urad dal
• 1/4 tsp Asafoetida
• 1 piece Tamarind
• 1 tsp Oil
• Salt as needed

To Temper

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1 Red chilli

Instructions

1. Wash and clean mint leaves, remove the leaves from the stem, wash the leaves once again. 

2. Heat oil in a pan, add urad dal and roast until it becomes golden brown.

3. Add red chilis and roast for a minute.

4. Add mint/pudina leaves, and sauté for a minute.

5. Add asafoetida, salt and mix everything well, cook for another 2 minutes.

6. Once done, let it cool and grind it with a little water.

7. For tempering, heat oil in a pan, add mustard seeds, once it pops add red chilli, and turn off the flame immediately.

8. Add tempering with the chutney.

9. Serve with idli or dosa.

Method

Step by Step Pictures

1. Heat oil in a pan, add urad dal, and roast for 2 minutes, or until it becomes golden brown.

2. Add red chilis and roast for a minute.

3. Then add mint/pudina leaves.

4. Sauté for a minute.

5. Add asafoetida, salt and mix everything well, cook for 2 more minutes, turn off the flame and let it cool.

6. Add the sauteed mixture to a mixer jar, grind it with a little water.

7. For tempering, heat oil in a pan, add mustard seeds, once it pops add red chilli, and turn off the flame immediately.

8. Add tempering with chutney. Serve with idli or dosa.