Pudhina Chutney

Name: Pudhina Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Cuisine: south_indian
Ingredients: 2 cup mint leaves (loosely packed, washed); 1 cup coriander leaves (loosely packed, washed); 2 pcs green chili (trimmed); 1 inch ginger (peeled, roughly chopped); 2 pcs garlic (cloves, peeled); 2 tbsp roasted chana dal; 1 tbsp lemon juice (fresh); 1 pinch salt; 0 water (for grinding); 1 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 4 pcs curry leaves

RATING

4.6/5(165)

TASTE SCORE

8/10

Fresh mint chutney with bright herbs, gentle heat, and a tangy finish from lemon. This quick South Indian style side is smooth, lively, and perfect with idli, dosa, sandwiches, or snacks.

PREP

10m

COOK

SERVES

1 TBSP

24 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prepare the herbs and aromatics.
1.Pick the mint leaves and discard any thick stems.
2.Roughly chop the ginger so it blends easily.
3.Peel the garlic cloves and trim the green chilies.
4.Wash the mint leaves and coriander leaves well, then drain fully.
mix · ~3 min
Grind the chutney.
1.Add mint leaves, coriander leaves, green chili, ginger, garlic, roasted chana dal, lemon juice, and salt to a blender jar.
2.Add a little water for grinding.
3.Blend to a smooth or slightly coarse chutney, scraping the sides as needed.
4.Transfer the chutney to a small bowl.
TIPAdd water a little at a time so the chutney stays thick and bright.
temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves and cook for a few seconds until fragrant.
TIPKeep the heat medium so the urad dal turns golden without burning.
assemble
Finish the chutney.
Pour the hot tempering over the ground chutney and mix well. Taste and adjust the texture with a spoonful of water only if needed.
serve
Serve the pudhina chutney.
Serve fresh with idli, dosa, uttapam, pakora, or sandwiches.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the mint and coriander very well before grinding so the chutney stays thick and bright, not watery.
2
Add water by teaspoons only; pudhina chutney loosens quickly once the herbs break down in the blender.
3
If your mint tastes slightly bitter, increase the coriander a little or add a few extra drops of lemon at the end.
4
Temper the mustard first, then brown the urad dal lightly; dark brown dal can make the chutney taste harsh.
5
Pour the tempering over just before serving for the best contrast of fresh herb flavor and warm nutty aroma.
6
Store chilled in a covered jar and press a spoon across the surface to reduce air contact and help keep the green color.

RECIPE VARIATIONS

Adapt it for your goals.

coconut

Coconut

Add a few tablespoons of fresh grated coconut for a softer, slightly sweeter South Indian style chutney that pairs especially well with dosa and idli.

no garlic

No-garlic

Skip the garlic for a cleaner herbal profile; good if you want a lighter chutney for tiffin or traditional breakfast spreads.

spicier

Spicier

Increase the green chilies or add one hotter variety if serving with bland snacks like idli or sandwiches.

jain

Jain

Omit garlic and ginger, then lean on extra green chili, lemon, and coriander for lift while keeping the chutney fresh and punchy.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Herb-rich and refreshing

Mint and coriander bring plenty of fresh herb compounds and a light, clean flavor that makes this condiment feel vibrant rather than heavy.

✓

Light but satisfying

Roasted chana dal adds some plant protein and body, helping the chutney feel creamy and filling without needing much oil.

✓

Digestive-supporting ingredients

Ginger, mint, curry leaves, and lemon are commonly used in Indian cooking for their fresh, stomach-friendly character.

QUESTIONS?

Frequently asked questions

Usually the herbs were too wet, too much water was added, or the chutney sat exposed too long. Drain the leaves well, blend quickly, and add lemon for brightness.