Pudina Chutney Recipe. Easy and quick recipe for pudina chutney / mint chutney made with coconut and lentils. A popular South Indian style mint chutney recipe served with idli and dosa. Pudina Chutney recipe with step by step pictures and video.
If there is one thing that my mum has been behind me ever since the start of this year 2020 is to have more lemon and mint and a host of other things, thanks to all the WhatsApp uncles and aunties and their “food is medicine” forwards. This chutney is a tribute to all of them. I am sure it does not kill any virus but pretty confident that it tastes good with your idli or dosa for breakfast. This is the green chutney you should be serving for breakfast. While the traditional mint chutney is made with tamarind (one of my favorites), I made the pudina chutney this time by adding lemon and it tastes fantastic. The lemon juice adds a slight tang and the coconut adds a nice richness and body to the mint chutney. I am going to forward this picture and the pudina chutney recipe to my mum. Sadly, she only knows how to read the messages. She is yet to learn to forward messages. So I need to do the spamming myself. So make this chutney and post your “food is medicine” posts 🙂
This Pudina chutney stays good in the refrigerator for a couple of days. You can spread it on a sandwich, add it to rice, serve with any kind of dosa, idli, rava idli etc… This is a very versatile mint chutney.
Click the link below to find more varieties of pudina chutney and dishes made using pudina leaves / mint leaves as the main ingredient.
Recipes on Kannamma Cooks using Pudina / Mint leaves recipes
Here are some of the equipment, utensils and gadgets that will be useful for making this pudina chutney recipe. Click on the link to buy them online.
Panasonic Mixie
Teak-wood Chopping Board
Glass Mixing Bowls (500 ml)
Measuring Spoons
Saute / Stainless Fry Pan
Spatula
Kadai for Tempering spices
Carbon Steel Knife
Here is the video of how to do Pudina Chutney for Idli and Dosa Tamil Style. (Actually South Indian style as this pudina chutney – with some variation is popular in Telugu, Kannadiga and Malayali Keralite homes too! )
Here is a pictorial of how to do Pudina Chutney step by step:
Heat little oil in a pan and add in the urad dal and toor dal. Use unpolished lentils for this pudina chutney recipe. Try to use unpolished dal as they are more healthy and minimally processed. Roast the lentils on a low flame till they are nice and golden. Low flame is key. If you cook on a high flame, the lentils might burn and the flavour of the pudina chutney will not be very palatable.
Once the lentils are half done, add in the dried red chillies and the curry leaves. I have used Guntur chillies or the long dried red chillies for the recipe today. The Tamilnadu chillies / Gundu chillies also works well in this pudina chutney recipe. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina chutney, add more chillies and vice versa. Saute for a few seconds.
Add in the fresh shredded coconut and saute for a few seconds. The fresh coconut adds a nice richness and body to the pudina chutney.
Add in the salt and Jaggery. The little jaggery is optional in this pudina chutney. If you do not want to add jaggery, just omit it while making the pudina chutney. Jaggery nicely rounds the flavour of the pudina chutney. I love to add jaggery to my chutneys.
Remove the sauteed ingredients and set aside on a plate to cool.
In the same pan, add in the cleaned and washed pudina leaves / mint leaves. Add only the leaves. The stems are very fibrous. Discard the stems. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. Remove the mint leaves and set aside to cool.
Now we will grind the sauteed ingredients to make pudina chutney.
Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina chutney will be a nice green colour with the green specks that are so good to look at and also the awesome taste.
Now add in the mint leaves and grind the pudina chutney briefly. Use the pulse mode / setting in the mixie and grind the pudina chutney for a few seconds only. The green specks should still be visible.
Now, add juice of half a lemon to the pudina chutney. The lemon adds a slight tang that makes the pudina chutney taste so good. Taste the pudina chutney and add more lemon juice if need be.
Tempering for the pudina chutney
Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.
Add the tempering to the pudina chutney. Serve the pudina chutney / mint chutney with idli or dosa. Click on the link below to find your favorite idli or dosa recipe on the site.
Idli and dosa varieties
Pudina Chutney Recipe
Pudina Chutney Recipe. Easy and quick recipe for pudina chutney / mint chutney made with coconut and lentils. A popular South Indian style mint chutney recipe served with idli and dosa. Pudina Chutney recipe with step by step pictures and video.
- Total Time: 15m
- Yield: 3 servings 1x
Ingredients
Main Ingredients for the Pudina Chutney / Mint Chutney
- 1.5 teaspoon peanut oil
- 2 tablespoon urad dal (unpolished white dal)
- 2 tablespoon toor dal
- 4 dried red chillies
- 1 sprig curry leaves
- 1/3 cup fresh shredded coconut
- 1/2 teaspoon salt
- 1 teaspoon jaggery
- 2 cups mint leaves / pudina leaves
- 1/3 cup water
- 1 tablespoon lemon juice
Tempering Ingredients for the Pudina Chutney / Mint Chutney
- 1 teaspoon Indian sesame oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon split urad dal
- 1 sprig curry leaves
- 2 dried red chillies
Instructions
- Heat little oil in a pan and add in the urad dal and toor dal. Â Roast the lentils on a low flame till they are nice and golden. Once the lentils are half done, add in the dried red chillies and the curry leaves. Adjust the quantity of the chillies according to your taste. If you want a spicy pudina chutney, add more chillies and vice versa. Saute for a few seconds. Add in the fresh shredded coconut and saute for a few seconds. The fresh coconut adds a nice richness and body to the pudina chutney.
- Add in the salt and Jaggery. The little jaggery is optional in this pudina chutney. If you do not want to add jaggery, just omit it while making the pudina chutney. Jaggery nicely rounds the flavour of the pudina chutney. I love to add jaggery to my chutneys. Remove the sauteed ingredients and set aside on a plate to cool.
- In the same pan, add in the pudina leaves / mint leaves. Saute for a few seconds until the mint leaves are wilted. Do not cook the mint leaves for long. Remove the mint leaves and set aside to cool.
- Take a small mixie and add in the lentil mixture. Add in a little water and grind to a smooth paste. First we will grind the lentils and then we will grind the mint leaves. By doing so, the pudina chutney will be a nice green colour with the green specks that are so good to look at and also the awesome taste.
- Now add in the mint leaves and grind the pudina chutney briefly. Use the pulse mode / setting in the mixie and grind the pudina chutney for a few seconds only. The green specks should still be visible.
- Now, add juice of half a lemon to the pudina chutney. The lemon adds a slight tang that makes the pudina chutney taste so good. Taste the pudina chutney and add more lemon juice if need be.
- Tempering the pudina chutney : Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and dried red chillies. Saute for a few seconds.
- Add the tempering to the pudina chutney. Serve the pudina chutney / mint chutney with idli or dosa.
Notes
Along with the mint leaves, you can add a little coriander leaves for a variation. It tastes good too!
- Prep Time: 5m
- Cook Time: 10m
Keywords: pudina chutney
Hi Suguna,
I tried this one and it came out very well. In fact my family gobbled it up like halwa, especially with Thair Saadam.
Thanks for trying the pudina chutney recipe. Glad you liked it.