Pudina Chutney Recipe
Description:
Pudina Chutney is a tangy and spicy side dish that brings an explosion of flavors with every bite. Featuring the cool freshness of mint leaves (pudina), tempered with the heat of dry red chillies and spices, this chutney is balanced beautifully with the sweet richness of jaggery and the tang of tamarind. The chutney’s base is made from slightly roasted mint leaves, along with other toasted ingredients like coconut, coriander seeds, urad dal, and chillies, all blended together into a smooth paste. It pairs wonderfully with a variety of dishes, adding a burst of flavor and complexity.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Mint Leaves (Pudina) | 2 cups (cleaned) |
| 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 |
| For the Tempering: | |
| Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 5-6 leaves |
| Dry Red Chillies | 2 pieces |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings
Instructions:
-
Prepare the Mint Leaves:
Begin by washing the mint leaves thoroughly and allowing them to dry on a kitchen towel. -
Toast the Ingredients:
Heat oil in a wide pan over medium heat. Add the coriander seeds and white urad dal to the pan. Sauté them until the urad dal turns golden brown. Next, add the dry red chillies and sauté until they become crisp. -
Add Coconut and Mint Leaves:
Add the grated fresh coconut, turmeric powder, and mint leaves to the pan. Sauté the mixture until the water from the mint leaves evaporates and the ingredients become fragrant. Once the mint leaves are cooked down, remove the pan from the heat and allow the mixture to cool. -
Blend the Chutney:
Once the mixture has cooled, transfer it to a small mixer jar. Add tamarind paste, salt, and jaggery. Blend everything together into a smooth paste, adding a little water if needed to achieve the desired consistency. -
Prepare the Tempering:
In a separate tadka pan, heat oil over medium heat. Add the mustard seeds and allow them to splutter. Once the mustard seeds have spluttered, add the urad dal and sauté until it turns golden brown. Add the dry red chillies, asafoetida, and curry leaves. Continue to sauté until the curry leaves turn crisp. Turn off the heat once the tempering is ready. -
Combine and Serve:
Pour the hot tempering over the prepared Pudina chutney and stir well to combine. The chutney is now ready to serve.
Serving Suggestions:
This Pudina Chutney pairs wonderfully with Dosakaya Pappu and Steamed Rice for a delicious and satisfying weekday lunch. It can also be served alongside parathas, dosa, or any Indian bread of your choice.
Enjoy the bold, tangy, and sweet flavors of this Pudina Chutney as it enhances your meals with a burst of freshness and spice!
