Pudina Chutney Recipe (Mint Chutney)
Mint chutney, also known as pudina chutney, is a flavorful North Indian side dish that can elevate any snack or meal. This tangy and slightly spicy chutney blends the refreshing taste of mint with the sweetness of jaggery, the sharpness of tamarind, and a hint of earthy spices, creating the perfect accompaniment to your favorite fritters, pakoras, or even grilled dishes. Whether you’re serving it with crispy onion pakoras or a hot cup of masala chai, this chutney is sure to be a crowd-pleaser. It’s easy to prepare and is made using simple ingredients that you might already have in your pantry.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mint leaves (pudina) | 2 cups (washed) |
| Fresh coconut (grated) | 1/3 cup |
| Coriander seeds | 1 teaspoon |
| Dry red chilies | 3 |
| Tamarind paste | 2 teaspoons |
| White urad dal | 2 teaspoons |
| Jaggery (gur) | 1/2 tablespoon |
| Turmeric powder | 1/4 teaspoon |
| Salt | To taste |
| Oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| White urad dal (for tempering) | 1 teaspoon |
| Dry red chilies (for tempering) | 2 |
| Asafoetida (hing) | 1/4 teaspoon |
| Curry leaves | 5-6 leaves |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Instructions
-
Prepare the Mint Leaves:
Begin by thoroughly washing the mint leaves. After washing, spread them out on a kitchen towel to dry completely. This helps to remove any excess moisture, ensuring that the chutney doesn’t become too watery. -
Cook the Chutney Base:
In a pan or kadhai, heat 1 teaspoon of oil over medium heat. Once the oil is hot, add coriander seeds, white urad dal, dry red chilies, grated coconut, turmeric powder, and the washed mint leaves. Stir these ingredients for about 3-4 minutes until they are slightly roasted, and the mint becomes fragrant. This helps release the essential oils and flavors from the mint and spices. -
Grind the Chutney:
Transfer the roasted mixture to a grinder. Add tamarind paste, jaggery, and salt. Add a little water to help the grinding process, then grind everything into a smooth paste. You can adjust the consistency by adding more water if you prefer a thinner chutney. -
Prepare the Tempering:
In a small tempering pan, heat a teaspoon of oil over medium heat. Once the oil is hot, add mustard seeds, white urad dal, dry red chilies, asafoetida, and curry leaves. Allow the spices to sizzle and pop for a few seconds until fragrant. -
Combine and Serve:
Pour the prepared tempering over the ground chutney and mix well. This final touch enhances the flavor and adds an aromatic punch to the chutney. Transfer the chutney to a serving bowl. -
Serving Suggestion:
Serve this refreshing mint chutney as a side with crispy onion or chili pakoras, or alongside a steaming cup of masala chai in the evening. It also pairs wonderfully with grilled snacks, sandwiches, and even as a dip for fritters.
Tips & Variations
- Consistency: If you prefer a thicker chutney, reduce the amount of water used during grinding. For a thinner chutney, add more water to achieve your desired texture.
- Sweetness Level: Adjust the sweetness by increasing or decreasing the amount of jaggery, depending on your taste preferences.
- Spiciness: For a spicier chutney, add more red chilies or a pinch of chili powder.
This pudina chutney recipe is simple, quick to make, and an absolute delight with various Indian snacks. The unique combination of ingredients ensures that every bite is bursting with flavor, making it a must-have in your kitchen repertoire. Enjoy the refreshing minty taste with your favorite appetizers!
