Mint Chutney | Pudina Chutney Recipe (without coconut)

Mint Chutney | Pudina Chutney Recipe (without coconut)

Mint Chutney or Pudina Chutney is my most favorite chutney recipe, it's flavorful, aromatic, refreshing and a total bliss every mouthful according to me. Made with simple and minimal ingredients pudina chatni makes good side dish with idli, dosa, upma, pongal, adai, paniyaram or even with paratha, any variety rice (I like to eat with plain rice too) and also we can also use this base for any sandwich or serve with any starter.

So this simple mint chutney is multi-purpose and goes with almost every thing and anything like I listed above. I started making this pudina chutney from a very long time now and this is one of very few dish that I used to make even before I started cooking properly. So it's just a kids play, even your teenager kid can make this chutney with out any fuss. Pudina chutney can also be made in various way with additional of other ingredients but this is my base chutney which I love to core and it really delicious for other variations I will post later all that.


There is no step-wise pictures for this chutney as I was making this in hurry to serve guests (ie DH cousin brother and new sister-in-law in family)  a big buffet of breakfast with idli, dosa, onion-tomato chutney, coconut chutney, sambar and tea and for me is really big to do all this early morning before they start touring Singapore, not my cup of tea indeed until I push my self to be a good host :) But the chutney is quite straight-forward to make though I will try to add step-wise pictures some other time for sure.


You can check other Chutney Recipes that you can try..



Mint (Pudina) Chutney Recipe

Mint chutney is flavorful chutney made with fresh mint leaves, green chilies.
Author: Category: Accompaniment Cuisine: South Indian
Prep Time: Cook Time: Total Time:
Yields:1 Cup


  • 2 Cups - Mint Leaves/Pudina
  • 1/2 tbsp - Tamarind
  • 6 to 7 - Green Chilies
  • 2 tsp - Chopped Ginger
  • To Taste - Salt
  • 1/2 tbsp - Lemon Juice (optional)
  • 1 tsp - Oil
  • For Tempering
  • 1 tsp - Oil
  • 1/2 tsp - Mustard Seed
  • 1/2 tsp - Cumin Seed
  • 2 - Dried Red Chili
  • 6 to 7 - Curry Leaves


  1. Clean mint leaves and rinse 4-5 times in water. In a pan or wok heat 1 tsp oil add green chilies and saute for a min. Add mint leaves, tamarind and saute for 2-3 mins on medium to slow heat or until mint leaves are wilted. Transfer to a plate and allow mint, tamarind, chilies to cool.
  2. Grind mint leaves, chili, ginger, tamarind, salt, lemon juice to smooth paste in a mixer or blender. Add 1-2 tbsp water if required to grind chutney. Transfer chutney in a bowl.
  3. In a tadka pan or small pan heat oil, add mustard seeds, cumin seeds and allow to splutter. Add curry leaves, dry red chili and saute until chili becomes light brown, off flame and pour prepared tempering over chutney.
Store in air tight container and it stays good up to 2 weeks while store in refrigerate and handle carefully. Always use clean, dry spoon to take out chutney and don't let the chutney sit on room temperature if you want to store it for long time.

  • You can also add 2-3 pods of garlic, fry it with green chili if adding.
  • You can add 1/2 to 1 cup of coriander leaves too for extra flavor.
  • Apart from using this chutney as side dish for idli, dosa, tiffin items you can also use this as base for sandwich or serve with paratha too.

Delicious mint chutney to go with idli, dosa, upma, adai, pongal, paratha or even rice.


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