🌿 Pudina Chutney | Fresh Mint & Coriander Chutney

🍃 “Zesty, fresh, and herb-packed — Pudina Chutney that wakes up your taste buds!”

Pudina Chutney is a refreshing blend of fresh mint, coriander, and green chilies, balanced with tangy tomato and aromatic spices. It pairs beautifully with dosas, idlis, and snacks, adding a burst of herbal freshness to every bite.

📝 Ingredients

• Fresh Pudina (Mint) Leaves – 1 cup
• Fresh Coriander Leaves (with stems) – 1 handful
• Urad Dal – 1 tbsp
• Chana Dal – 1 tbsp
• Onion – 1 (roughly chopped)
• Tomato – 1 (roughly chopped)
• Dry Red Chilies – 10 to 12
• Hing (Asafoetida) – a pinch
• Salt – to taste
• Oil – 4 to 5 tbsp (divided)

👩‍🍳 Directions

1. Saute Pudina & Coriander:
   Heat 2 tbsp oil in a kadai. When warm (not too hot), add pudina and coriander leaves. Saute for 2 minutes, then remove from heat.

2. Temper Dal & Chilies:
   In the same kadai, add 2 tbsp oil. Once hot, add urad dal, chana dal, and dry red chilies. Saute until dals turn light brown.

3. Add Hing & Vegetables:
   Add a pinch of hing. Then add chopped onion, cooking until translucent. Add chopped tomato and cook until mushy. Let this mixture cool.

4. Grind Base:
   Transfer the onion-tomato mixture to a mixer, add salt, and pulse 3–4 times.

5. Grind Herbs:
   Add the sauteed pudina and coriander leaves to the mixer. Grind until smooth.

6. Final Tempering:
   Heat 1 tbsp oil in a small pan. Add mustard seeds and let splutter. Add urad dal, hing, and 2 dry red chilies. Saute briefly and pour the tempering over the chutney. Mix well.

💡 Serving Tips

• Perfect with idli, dosa, uttapam, or as a dip for snacks.
• Adjust dry red chili quantity for milder or spicier chutney.
• Store refrigerated for up to 3 days for best freshness.

Video Tutorial