This Mint chutney is a simple chutney recipe with mint leaves, peanuts, sesame seeds, and other spices. This chutney goes very well with hot rice and a dollop of ghee. It will also be good for idly, dosa and roti as well.
This is again my Mom's recipe 🙂 By this time, you might know how much I love chutneys 🙂
I have grown up eating chutney with almost every vegetable. And I find chutney as an easy way to include nuts and seeds like peanuts, sesame seeds, coconut, etc., along with veggies in the day-to-day meals.
Chutney or pachadi with leafy veggies make them a tasty and interesting way to include leafy greens.
Chutneys are easy to make and a good option for busy weekdays. Generally, we make a little extra and have it with tiffins as well as with rice. And all chutneys store well for a couple of days in the refrigerator.
Due to busy day-to-day life chores, it's not easy for everyone to make every meal from scratch. In those cases, these chutneys or gunpowders are life saviors. I use chutneys and gunpowders as a spread for roti or dosa for my daughter's lunch box. We don't eat bread on a regular basis, but these will be good as a sandwich spread as well.
Other chutney recipes with leafy greens which you might be interested in
Please do check out all chutney recipes with various veggies, nuts, and seeds on this blog.
Detailed steps to make mint chutney:
- Wash and soak lemon-sized tamarind in ¼ cup of water.
- Dry roast peanuts, sesame seeds, cumin seeds, fenugreek or methi seeds and keep them aside. Add tablespoon of oil to kadai and fry red chili and keep it aside. To these roasted ingredients, add turmeric powder, sugar, coriander seeds powder, garlic cloves, and salt.
- To the same kadai, add mint or pudina leaves and let it fry for a couple of minutes.
- They will be wilted like this in just 2 or 3 minutes.
- Meanwhile, take all dry ingredients in a mixer grinder and grind it into smooth paste by adding tamarind along with soaked water. If required you can add ¼ cup more water.
- To the above paste, add wilted mint leaves and make it into a smooth paste.
- Now add roughly chopped onion and do reverse grinding for 3 or 4 times. so that onions are roughly mashed.
- Dish out the chutney into a serving dish. This chutney goes well with almost everything.
Please do check other similar chutney recipes...
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Recipe:
Recipe
Indian Mint Chutney Recipe - Pudina Chutney for Dosa, Idly, and Rice
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Ingredients
- 1 cup Mint leaves tightly packed
- ¼ cup peanuts
- ¼ cup sesame seeds
- 1 tablespoon Tamarind lemon sized
- 4 red chili
- ¼ cup onion
- 5 garlic cloves
- 1.5 teaspoon sugar
- ½ teaspoon coriander powder
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon Oil
Instructions
- Wash and soak lemon-sized tamarind in ¼ cup of water.
- Dry roast peanuts, sesame seeds, cumin seeds, fenugreek or methi seeds and keep them aside. Add tablespoon of oil to kadai and fry red chili and keep it aside. To these roasted ingredients, add turmeric powder, sugar, coriander seeds powder, garlic cloves, and salt.
- To the same kadai, add mint or pudina leaves and let it fry for a couple of minutes.
- They will be wilted like this in just 2 or 3 minutes.
- Meanwhile, take all dry ingredients in a mixer grinder and grind it into smooth paste by adding tamarind along with soaked water. If required you can add ¼ cup more water.
- To the above paste, add wilted mint leaves and make it into a smooth paste.
- Now add roughly chopped onion and do reverse grinding for 3 or 4 times. Onions should be roughly mashed.
- Dish out the chutney into a serving dish. This chutney goes well with almost everything.
Nutrition
Sankalp Packaged Foods says
The ingredients are readily available, and the preparation is super easy. It's a great option for a quick and flavorful side dish.
Harbinder says
Thank you
Absolutely great recipe. Have never tried mint chutney made this way but will definitely do so.
Is there any way to increase shelf life?
If not, how long will this remain fresh in the fridge?
Sravanthi says
Thank you so much for your feedback. As we are using peanuts, it will be good for about two days in the refrigerator. I usually skip onions and freeze the chutney if I have to use this for a long time.
I also make a dry version of this chutney that keeps well for at least a week at room temperature. All the steps will be the same as this recipe, but instead of soaking the tamarind, fry it with a tsp of oil to become crisp. Then grind everything into a powder without using any water.
Hamsa says
Hi..Just made the pachadi for lunch with rice. It tasted divine..thank you for the wonderful recipe. Loving it.
Naveen Chanda says
Awesome..
Sravanthi says
Thank you 🙂
Bala says
Hi,
I can cook decently usually, but only the usual stuff like rice, any number of andhra style dal, etc.. never tried making pachchadi's, Tried Pudina pachchadi recipe from you, in just few words its just heaven. have you seen the movie "ratatouille"? I was like that food critic at the end of the movie.Thank you very much
I did a small change, I tempered the pachchadi with mustard seeds and curry leaves at the end.
Sravanthi says
Hi Bala, Thank you so much for your feedback. You made my day 🙂 And I am so glad that you liked the recipe and enjoyed it. I too temper the pachadi with tadka sometimes, I will update the recipe with this step.