Coimbatore / Tamilnadu style pudina chutney aka mint chutney. Easy chutney for idli and dosa. South indian style Pudina chutney.
I always have mint leaves in the refrigerator as this south indian style pudina chutney is so quick to make and so finger licking yummilicious good. Also mint is anti-inflammatory, anti-bacterial and even Fizza-Ma-Wizza-Ma-Dill might love it.
So lets go and get some green on the plate. Shall we ?
Here are the things you will need.
The trick to all south Indian chutneys that involve spices and lentils is to cook it low and slow. Roasting it in a low flame brings out all the flavors and aids in even cooking.
Lentils can go from brown and golden to burnt very fast. so eyes on the pan people.
Here is the video for making pudina chutney / mint chutney
Here is the recipe for south indian style pudina chutney!
- 1 tbs peanut oil
- ½ tsp mustard
- 10 curry leaves
- 2 tbs urad dal
- 2 tbs toor dal
- 3-5 red chillies
- 2 cups washed mint leaves
- 3 tbs grated coconut
- 1 rupee coin size tamarind
- 1 tbs jaggery
- ½ tsp salt
- Water to grind
- Heat oil in a saute pan on low flame. Add the mustard seeds and curry leaves and let the mustard splutter.
- Then add the toor dal,the urad dal and red chillies and keep sauteing until they turn golden.
- Now add the mint leaves and the salt. Adding salt with the mint leaves will help the leaves wilt faster and retain the colour.
- Take the pan off heat after 3-4 minutes. By this time the mint would have wilted and let out its juices.
- Now add the tamarind, grated coconut and jaggery to the pan.
- Once the mixture cools down, grind to a smooth paste.
- Serve with idly or dosa.
Madam,
thanks for the recipe, but I would like to know how to prepare mint and coriander chutney and preserve it for long
I made this with dosa today for my husband and he loved it! Thank You for this tasty recipe! 🙂
Thank you so much!
Tried it today.came out good and it was wonderful with idly. Thankyou for posting this recipe.
Thank you.
Love your Pudina chutney recipe. Comes out great every time ?
Thank you Avanthika.
Can this chutney be stored for longer period?
It doesnt store well for longer period because of the added coconut.
can u say some receipe using bracoli
Do we grind mustard seed as well?
yes
Thanks for the recipe
Loved the recipe. Thanks for sharing. My mum used to make pudina chutney which could be had with plain steam rice and ghee but never noted down the recipe. Could this be the same one or is there a different…wondering!
Thank You Anupama!
Very easy preparation, fine in taste
Turned out very good. Thanks!
y v using jagerry here it I’ll give sweetness to the recipe na .south Indian people won’t use jagerry in their dish.
The dish wont be sweet. But it brings the flavor out and rounds it. I definitely use jaggery as the taste gets elevated.
Dear Mam,
In place of peanut oil can we use refined sunflower or soyabean oil??
Yes. You can!
Madam,Is that toor dal or chana dal.Usually we add chana and urad dal.
Hi Sudha, Its toor dal only.
Tasty& easy
Pudina chutney yummy. I used Channa Dal instead of Thur dal. Thanku.
Thank You Reeta!
Loved the receipe. Dosa chutney and Illayaraja music…. Perfect way to start Sunday morning. Thanks for the recepie.
Dosa chutney and Illayaraja music…. – Way to go Harish! Thanks for trying out the recipe.
This South Indian pudina chutney is so good. Best Tamilnadu style mint chutney ever.
Thank you!
Pudina Chutney recipe is very simple and tasty. The mint chutney goes very well with dosa. It is easy to make and tasty to eat
I tried the MINT CHUTNEY for idlies. It was very good. This PUDINA CHUTNEY reciepe is extremely simple and tastes very good.
Yes sir. This is an excellent mint chutney / pudina chutney made south indian style and its the best if I can say so myself.
Nice!
Thank You!
Thank You V!
Thanks!
Thank you VV!