Mint Chutney or Pudina Chutney is a delicious & spicy condiment prepared from fresh mint leaves (pudina), coriander leaves, ginger, garlic and yogurt (curd). The thick curd added to the base gives a creamy silky texture to the dip and enhances its taste.
What is Chutney?
Chutney is akin to sauce in the cuisines of Indian subcontinent. Chutneys can be wet, semi-dry or dry and can be sweet, sour or spicy.
Many times chutneys that contrast in taste and color are served together to tingle the taste buds in every possible way.
What can Mint Chutney be served with?
Mint Chutney is one of the most versatile condiments in Indian cuisine and goes with a wide variety of foods :
- It can be served with various starters like tikkas, kebabs and almost all tandoori delicacies like Paneer Tikka and Tandoori Gobi.
- It also goes well with various Indian snacks like Kachori, Samosa, Batata Vada and Dhokla.
- Mint chutney is an important part of many Indian street foods and chaats like Aloo Tikki, Raj Kachori, Dahi Vada, Papdi Chaat, Vada Pav etc.
- This chutney also complements various South Indian foods like Uttapam, Dosas and Idlis.
Mint chutney is a very light and refreshing side for heavy foods and helps us digest them faster. It is low in fat and full of vitamins & flavonoids found in green leafy vegetables.
Since the chutney is made in a yogurt base, it cannot be stored for too long. You can store the leftover chutney in fridge for later use for a maximum of 2-3 days. Also it is not advisable to freeze this chutney.
To make Mint Chutney at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Mint Coriander Chutney
- Coriander Tomato Chutney
- Coconut Chutney
- Tamarind Chutney
- Tomato Garlic Chutney
- Dry Garlic Chutney
Suggested recipe collections :
Mint Chutney Recipe | Pudina Chutney | Green Chutney
Ingredients For Mint Chutney Recipe | Pudina Chutney | Green Chutney
- 1.5 Cup Mint Leaves (Pudina)
- 1 Cup Coriander Leaves (Dhania)
- 1/2 Cup Plain Curd / Yogurt
- 1-2 Green Chillies
- 3-4 Cloves of Garlic
- ~1 Inch Piece of Ginger
- 2 Teaspoons Lemon Juice
- 1 Teaspoon Roasted Cumin Powder (Bhuna Jeera)
- 1 Teaspoon Amchur (Dry Mango Powder)
- 1 Teaspoon Chaat Masala
- 1 Teaspoon Rock Salt (Kala Namak)
Step By Step Instructions for Mint Chutney Recipe | Pudina Chutney | Green Chutney
- Combine mint leaves, coriander leaves, ginger, garlic and green chillies and grind them to a smooth paste. Add very little water if required.1.5 Cup Mint Leaves (Pudina), 1 Cup Coriander Leaves (Dhania), ~1 Inch Piece of Ginger, 3-4 Cloves of Garlic
- Beat some yogurt in a bowl and add lemon juice, roasted cumin powder, rock salt, dry mango powder (amchur) and chaat masala.1/2 Cup Plain Curd / Yogurt, 1 Teaspoon Roasted Cumin Powder (Bhuna Jeera), 1 Teaspoon Amchur (Dry Mango Powder), 1 Teaspoon Rock Salt (Kala Namak), 1 Teaspoon Chaat Masala
- Now add the paste of mint and coriander leaves and beat to mix everything to a smooth paste.
- Mint chutney is ready. Store it in the refrigerator in a clean airtight container for 2-3 days.
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8 thoughts on “Mint Chutney Recipe | Pudina Chutney | Green Chutney”
Thank You for the recipe, it really came out like restaurant style
Thanks Seema! Happy that it turned out well 🙂
Thanks for the recipe, turned out great! I fried my garlic cloves in a bit of oil and mixed it up with the leaves before grinding it.
Interesting suggestion, will try it the next time I make this chutney. Glad you liked the recipe! 🙂
12 chillies are too much .. please add only 3-5
Thanks for catching the typo, it was supposed to be 1-2 chillies only instead of -12 🙂
Can we freeze the mint chutney for few months
Thanks for reaching out to us Sweety. Since this recipe for making Mint Chutney contains curd (yogurt), it’s not advisable to store it for more than a week. If you want to freeze it, then you can skip adding the curd or add it later when you want to use the chutney. I will also post a recipe for making Mint Chutney without curd on the blog very soon.