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  • Writer's pictureCulinary Aromas

Pudina Chutney | Mint Chutney

Looking for a flavorful chutney that would really up the taste of all your meals. Well, you've come to the right place. This amazing Pudina Chutney goes well with so many things, especially dosa, idli, vada, rice, and even works as a great spread for sandwiches and wraps!

Mint makes a great chutney and is an amazing sauce ingredient because of its strong flavor. Here are some of my recipes for different variations of mint chutney -

  1. for cutlets/kebabs/Kathi rolls. Recipe here

  2. for chaats (Chutney recipe coming soon...)

  3. for dosa, idli, and sandwiches. This post

Mint is a herb that has many medicinal benefits. It is great for boosting immunity, good for digestion and oral health, and very rich in beneficial Iron and Vitamin A.

Extremely easy to grow and beginner gardener friendly plant. In fact, it grows like a weed when planted on the ground. Hence it is best to grow mint in pots to contain them. Here is a picture of mint plant from my garden.



1 cup = 128g or 250ml

For chutney

  • 2 cups or 1 bunch Mint leaves

  • 1 medium-sized tomato

  • 3 dry red chilies

  • 2 tbsp chana dal

  • 2 tbsp oil

  • 1 tsp salt

  • Small lime sized tamarind

  • ¼ cup grated coconut

  • ¼ cup water

For tempering

  • 1 tbsp oil

  • 1 tsp mustard

  • 2 dry red chili

  • 1 tsp urad dal

  • ¼ tsp hing/Asafoetida

  • Few curry leaves


  • Rinse the Mint leaves well and chop the tomato.

  • Warm 2 tbsp oil in a pan on low to medium flame.

  • Add chana dal and red chillies. Roast until chana dal is light brown and keep aside.

  • To the same pan, add chopped tomato and fry until mushy.

  • Then add pudhina leaves and fry for a minute until cooked

  • Let it cool

  • Transfer all to a blender. Add coconut and tamarind. Add ¼ cup water.

  • Blend to a coarse paste.

  • Prepare the tempering: Warm oil. To that add mustard. Once mustard splutters, add hing, add 2 dry red chillies, urad dal. Fry until golden brown. To that add curry leaves.

  • Add the tempering to the chutney.


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