Print
pudina-chutney-recipe-1-2

Pudina Chutney Recipe


  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m
  • Yield: 3 servings 1x

Description

Pudina Chutney Recipe. Easy and quick recipe for pudina chutney / mint chutney made with coconut and lentils. A popular South Indian style mint chutney recipe served with idli and dosa. Pudina Chutney recipe with step by step pictures and video.


Scale

Ingredients

Main Ingredients for the Pudina Chutney / Mint Chutney

  • 1.5 teaspoon peanut oil
  • 2 tablespoon urad dal (unpolished white dal)
  • 2 tablespoon toor dal
  • 4 dried red chillies
  • 1 sprig curry leaves
  • 1/3 cup fresh shredded coconut
  • 1/2 teaspoon salt
  • 1 teaspoon jaggery
  • 2 cups mint leaves / pudina leaves
  • 1/3 cup water
  • 1 tablespoon lemon juice

Tempering Ingredients for the Pudina Chutney / Mint Chutney

  • 1 teaspoon Indian sesame oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon split urad dal
  • 1 sprig curry leaves
  • 2 dried red chillies

Instructions

  • Heat little oil in a pan and add in the urad dal and toor dal. ┬áRoast the lentils on a low flame till they are nice and golden. Once the lentils are half done, add in the dried red chillies and the curry leaves. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina chutney, add more chillies and vice versa. Saute for a few seconds. Add in the fresh shredded coconut and saute for a few seconds. The fresh coconut adds a nice richness and body to the pudina chutney.
  • Add in the salt and Jaggery. The little jaggery is optional in this pudina chutney. If you do not want to add jaggery, just omit it while making the pudina chutney. Jaggery nicely rounds the flavour of the pudina chutney. I love to add jaggery to my chutneys. Remove the sauteed ingredients and set aside on a plate to cool.
  • In the same pan, add in the pudina leaves / mint leaves. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. Remove the mint leaves and set aside to cool.
  • Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina chutney will be a nice green colour with the green specks that are so good to look at and also the awesome taste.
  • Now add in the mint leaves and grind the pudina chutney briefly. Use the pulse mode / setting in the mixie and grind the pudina chutney for a few seconds only. The green specks should still be visible.
  • Now, add juice of half a lemon to the pudina chutney. The lemon adds a slight tang that makes the pudina chutney taste so good. Taste the pudina chutney and add more lemon juice if need be.
  • Tempering the pudina chutney : Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.
  • Add the tempering to the pudina chutney. Serve the pudina chutney / mint chutney with idli or dosa.

Notes

Along with the mint leaves, you can add a little coriander leaves for a variation. It tastes good too!

Keywords: pudina chutney