Pudina chutney or mint chutney is a famous Indian chutney recipe. You can serve it with idli dosa, parota, chapati and yes obviously you can serve it along with any chaat items.
Serving mint chutney along with samosa tastes heavenly and without any doubt it is one of the favourite combos of many Indians.
Mint has a natural source of many nutrients and it plays an important role in improving our dental health. You can chew fresh mint leaves to get an instant freshness over bad breath.
If you have lots of mint leaves in your home, you can sun dry it and make mint powder which you can use in all your recipes and especially you can make tea with that powder. You can store this powder for months.
Variations in pudina chutney:
There are many variations in pudina chutney. You can make it raw like my recipe below which remains the freshness and goodness of mint leaves just like the same.
If you are going to serve the mint chutney along with white rice, then I won’t recommend this method because its texture does not match with rice and I don’t think the taste will be a real hit.
So for rice I make pudina chutney with ingredients such as urad dal, chana dal, green chilli, garlic, tamarind and a little bit of coconut. Coconut is completely optional.
At times, I make the same recipe along with some coriander leaves which is basically known as mint coriander chutney.
If you love including more coconut in your diet, then consider making this yummiest coconut mint chutney which is a favourite for everyone at my home.
Wow! The freshness of mint leaves:
Mint leaves have a fresh flavour in it which makes our mind relax as soon as we smell it or consume it. You can grow mint leaves in your own garden or in a very small space in your kitchen.
Personally I am a lover of mint, and make many recipes using fresh mint leaves from my backyard garden.
The best among them are mint paratha and even for chicken biryani and chat items I prefer making Mint raita over onion raita. I add this pudina chutney even for my dahi vada which really gives a fantastic taste. Just give it a try.
Storing the pudina chutney:
You can make this pudina chutney in larger quantities and can refrigerate it for 2 to 3 days. The taste remains the same but I slightly feel the loss of freshness once we store it in the fridge.
So try making fresh batches always. If you are refrigerating, then make sure to use an airtight container.
Pudina Chutney -Healthy And Spicy Pudina Chutney Recipe At Home
- 1.00 cup Mint Leaves
- 3.00 nos Garlic Cloves
- 0.25 tbsp Cumin Seeds
- 3.00 nos Green Chilly
- 0.50 tbsp Salt
- 0.25 cup Water
- Separate the Fresh mint leaves from the bunch of stems, and wash and drained the water with them.
- In a mixer jar add chopped garlic cloves and chopped green chilies and some cumin seeds with them.
- Grind them as coarsely, in that same jar add those well cleaned fresh mint leaves with them.
- Grind them as fine paste by adding little water with them, at this stage you may add some curd if need.
- Transfer the grounded mint paste to a bowl and adjust water if need, or leave as it is, and add enough salt for them.
- Mix well and serve them with hot idly or dosa, you may temper with some oil and mustard seeds if need.