Pudina Chutney Recipe – A Refreshing North Indian Delight
If you’re looking for a versatile, tangy, and aromatic chutney to elevate your meal, Pudina Chutney is the perfect choice. This refreshing North Indian side dish, made with fresh mint leaves (pudina), grated coconut, and a variety of flavorful spices, pairs wonderfully with rice, dosas, and even snacks like samosas or pakoras. Whether you’re serving it with a hearty meal or enjoying it as a dip, this chutney brings a burst of flavors with every bite.
Ingredients:
Here’s everything you’ll need for a rich and flavorful Pudina Chutney:
| Ingredient | Quantity |
|---|---|
| Mint Leaves (Pudina) – cleaned | 2 cups |
| Fresh coconut – grated | 1/3 cup |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Dry Red Chillies | 3 pieces |
| Tamarind Paste | 2 teaspoons |
| White Urad Dal (Split) | 2 teaspoons |
| Jaggery | 1/2 tablespoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Sunflower Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 5 to 6 leaves |
| Dry Red Chillies | 2 pieces |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
Step 1: Preparing the Pudina Chutney Mixture
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Begin by cleaning the mint leaves (pudina) thoroughly and patting them dry with a kitchen towel to remove any excess water. This step ensures that the chutney has the right consistency and doesn’t become watery.
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Heat 1 teaspoon sunflower oil in a wide pan over medium heat. Once the oil is hot, add 1 teaspoon coriander seeds and 2 teaspoons white urad dal (split) to the pan. Sauté these ingredients until the urad dal turns golden brown, which should take about 3–4 minutes.
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After the urad dal is golden, add 3 dry red chillies and sauté them for another 1–2 minutes until they turn crisp.
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Now, it’s time to add the grated coconut, 1/4 teaspoon turmeric powder (haldi), and the cleaned mint leaves to the pan. Sauté the mixture for about 5–7 minutes, stirring occasionally, until the water from the mint leaves evaporates, and the leaves are fully wilted and fragrant.
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Turn off the heat and allow the mixture to cool down completely. This will make it easier to blend into a smooth paste.
Step 2: Blending the Chutney
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Once the mixture has cooled, transfer it into a small mixer jar. Add 2 teaspoons tamarind paste, salt to taste, and 1/2 tablespoon jaggery for a perfect balance of tanginess and sweetness.
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Blend all the ingredients into a smooth chutney paste. If the chutney is too thick, you can add a little water to adjust the consistency to your liking. The chutney should have a smooth, creamy texture.
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Once blended, transfer the chutney into a bowl and set aside.
Step 3: Tempering (Tadka) the Chutney
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For the tempering, heat 1 teaspoon sunflower oil in a small tadka (tempering) pan.
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Add 1/2 teaspoon mustard seeds to the hot oil. Let them splutter and pop for about 30 seconds.
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Once the mustard seeds have spluttered, add 1 teaspoon white urad dal (split) and sauté it until it turns golden brown, about 2 minutes.
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Add 2 dry red chillies, 5–6 curry leaves, and 1/4 teaspoon asafoetida (hing) to the pan. Sauté the tempering ingredients until the curry leaves turn crisp and aromatic.
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Turn off the heat and pour this hot tempering over the prepared Pudina chutney. Give it a good stir to mix the tempering into the chutney.
Serving Suggestions:
Your Pudina Chutney is now ready to serve! This flavorful chutney pairs beautifully with:
- Dosakaya Pappu (Yellow Cucumber Dal) – The mild flavors of the dal complement the fresh, tangy chutney perfectly.
- Steamed Rice – A simple bowl of hot rice topped with Pudina chutney makes for a delightful and comforting meal.
- Dosas or Idlis – This chutney is also an excellent accompaniment to South Indian snacks like dosas, idlis, and vadas.
- Chaat – Add a spoonful of Pudina chutney to your favorite chaat for an extra zing of flavor.
Tips & Variations:
- Spicier Chutney: If you prefer a spicier chutney, increase the number of dry red chillies or add a pinch of red chilli powder when blending.
- Sweetness: Adjust the amount of jaggery to suit your taste. If you like it sweeter, you can add more jaggery or use sugar as a substitute.
- Storage: Pudina chutney can be stored in an airtight container in the refrigerator for up to 3–4 days. However, it’s best enjoyed fresh to maintain its vibrant flavors.
- Vegan Option: This chutney is naturally vegan, but you can also make it nut-free by skipping the coconut, though this will slightly alter the texture and flavor.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~70 kcal |
| Protein | ~2g |
| Carbohydrates | ~10g |
| Fat | ~3g |
| Fiber | ~2g |
| Sodium | ~300mg |
This Pudina Chutney recipe is a fantastic way to incorporate fresh mint and a mix of spices into your meals. Whether served with a hearty Indian meal or as a dip for snacks, this chutney adds an irresistible tang and spice that’s sure to delight your taste buds!
