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Pudhina Chutney / Mint Chutney

February 23, 2015

Most trivial thing lolz but in south we add coconut scrapings and Imli (tamarind) to Pudhina/Mint so it tastes a little different. Try this simple recipe. Pudhina/Mint chutney never goes out of fashion!


A bunch of Pudina or Fresh Mint leaves

2 tsp of Urad dal

2-3 Green Chillies (small size)

One small onion – peeled

1-2 garlic pods Peeled

A slash of peeled ginger

A bit of Tamarind (Imli) – not too much – like a dot, strictly no more.

1/2 cup of fresh coconut scrapings

Salt to taste


Oil for tempering – hardly 1 tsp


*Rinse the pudhina/mint thoroughly in water, strain and set aside.

*Chop the onion, chillies, ginger & garlic.

*Heat a shallow pan/wok/kadai with a teaspoon of oil.

*When the oil is hot enough like when it reaches the vaporising point, add the urad dal to it and saute in low flame until brown.

*Add the onion, ginger, garlic next and turn well.

*Add the pudhina leaves next.

*Add the tamarind piece and the coconut scrapings finally and saute for a few more minutes.

*Do not add salt at this stage. We can add it later on grinding the chutney after looking at the volume.

*Let the contents in the wok cool.

*Grind to smooth paste with water to required consistency.

*Add salt and stir well.

Now mildly spicy & tangy Pudhina or Mint chutney is ready. Goes well with anything: we have it usually with Idli, Dosa and Chappathis and even like subzi with Curd Rice (dahi bath). Goes well with south Indian evening snacks like Vada, Vada Pau, Bonda and Bajji as well. As coconut is added, refrigerate immediately. Shelf-life is only 1-2 days because of the adding of coconut. Yummiest of chutneys.



From → Vegetarian

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