Pudina Chutney Recipe
Spicy, tangy and tasty Pudina Chutney made with mint leaves, tamarind, coconut and spices is a must try recipe. Serve as a dip for with idli, dosa and snacks or enjoy with hot steaming rice with a dollop of ghee.
Pudina Chutney is a flavourful Chutney with heat from the spices and chillies, tang from the tamarind and sweet notes from the jaggery. Pudina is slightly roasted in the pan and then ground along with other toasted ingredients like coconut , coriander seeds, urad dal and chillies.
There are many versions of Pudina Chutney or Mint Chutney across India. This version of Pudina chutney is popular in South India. Pudina Chutney is called as Pudina Pachadi in Andhra and Pudina Thogayal in Tamil Nadu. This Pudina Chutney is usually enjoyed as a side with hot steaming rice, but it can also be served a s a dip with Indian breakfast recipes like idli, dosa, upma.
If you like this recipe, you can also try other similar recipes such as
- 2 cups Mint Leaves (Pudina) , cleaned
- 1/3 cup Fresh coconut , grated
- 1 teaspoon Coriander (Dhania) Seeds
- 3 Dry Red Chillies
- 2 teaspoons Tamarind Paste
- 2 teaspoons White Urad Dal (Split)
- 1/2 tablespoon Jaggery
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste For the tempering
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 5 to 6 Curry leaves
- 2 Dry Red Chillies
- 1/4 teaspoon Asafoetida (hing)
How to make Pudina Chutney Recipe
To begin making the Pudina Chutney Recipe, first dry the washed mint leaves on a kitchen towel.
Heat oil in a wide pan coriander seeds and urad dal and saute till the urad dal turns golden brown in color.
Once done add the dry chillies and saute till they turn crisp, then add coconut, turmeric powder and mint leaves. Saute till the water from the mint leaves dry up. Turn off the heat and allow to cool down.
Once cooled add this into a small mixer jar along with tamarind extract, salt and jaggery and blend. Sprinkle some water if required.
After the Pudina chutney is ground into a smooth paste transfer it into a bowl.
For the tempering, heat oil in a tadka pan, add mustard seeds and allow them to splutter,
Once the mustard seeds have spluttered add the urad dal and saute till the dal turns golden brown in color.
Once done add red chillies, asafoetida and curry leaves, saute till the curry leaves turn crisp and turn off the heat. Now add the tadka over the Pudina chutney, stir and serve.