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    Home » Recipes » Chutneys

    Indian Mint Chutney Recipe - Pudina Chutney for Dosa, Idly, and Rice

    Modified: Aug 1, 2024 Published: Dec 21, 2018 by Sravanthi Chanda. 8 Comments

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    5 from 3 votes
    Detailed Steps Jump to Recipe

    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.

    Pudina pachadi - mint chutney

    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

    Amaranth leaves chutney

    Malabar spinach chutney

    Coriander leaves chutney

    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.
    Pudina pachadi - mint chutney steps
    • 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.
    Pudina pachadi - mint chutney steps
    • To the same kadai, add mint or pudina leaves and let it fry for a couple of minutes.
    Pudina pachadi - mint chutney steps
    • They will be wilted like this in just 2 or 3 minutes.
    Pudina pachadi - mint chutney steps
    • 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.
    Pudina pachadi - mint chutney steps
    • To the above paste, add wilted mint leaves and make it into a smooth paste.
    Pudina pachadi - mint chutney steps
    • Now add roughly chopped onion and do reverse grinding for 3 or 4 times. so that onions are roughly mashed.
    Pudina pachadi - mint chutney steps
    • Dish out the chutney into a serving dish. This chutney goes well with almost everything.

    Please do check other similar chutney recipes...

    • Spinach chutney
    • Broccoli stalks dip
    • Coriander chutney - cilantro dip
      Easy & flavorful cilantro chutney (Coriander dip)
    • Potlakaya pachadi
      Potlakaya pachadi

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe:

    Recipe

    Pudina pachadi - mint chutney

    Indian Mint Chutney Recipe - Pudina Chutney for Dosa, Idly, and Rice

    By: Sravanthi Chanda
    Indian Mint Chutney is a vibrant and tangy condiment made with fresh mint leaves, peanuts, sesame seeds, and tamarind. This vegan and gluten-free chutney pairs perfectly with rice, dosa, idli, and roti, adding flavor to your meals.

    Rate this recipe by clicking the stars!

    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Chutney
    Cuisine Indian
    Servings 4 - 5
    Calories 190 kcal
    Prevent your screen from going dark

    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

    Calories: 190kcalCarbohydrates: 16gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 14mgPotassium: 388mgFiber: 4gSugar: 6gVitamin A: 912IUVitamin C: 70mgCalcium: 152mgIron: 3mg
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    Enjoyed this recipe?Drop a comment below and let us know your thoughts!
    Pudina pachadi - mint chutney

    More Easy Indian Chutney Recipes

    • Brinjal chutney
      Brinjal chutney
    • Chukkakura pachadi recipe - Khatta palak chutney
      Sorrel leaves chutney - Chukkakura pachadi
    • Amaranth leaves chutney - thotakura pachadi
      Amaranth Leaves Chutney Recipe - Thotakura Pachadi
    • Dosakaya roti pachadi chutney recipe
      Indian Yellow Cucumber Chutney Recipe - Dosakaya Pachadi
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    Comments

    1. Sankalp Packaged Foods says

      July 11, 2023 at 11:51 am

      The ingredients are readily available, and the preparation is super easy. It's a great option for a quick and flavorful side dish.

      Reply
    2. Harbinder says

      July 07, 2021 at 2:46 pm

      5 stars
      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?

      Reply
      • Sravanthi says

        July 07, 2021 at 10:20 pm

        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.

        Reply
    3. Hamsa says

      June 30, 2020 at 4:25 am

      Hi..Just made the pachadi for lunch with rice. It tasted divine..thank you for the wonderful recipe. Loving it.

      Reply
    4. Naveen Chanda says

      March 28, 2020 at 12:09 pm

      5 stars
      Awesome..

      Reply
      • Sravanthi says

        March 29, 2020 at 12:26 pm

        Thank you 🙂

        Reply
    5. Bala says

      March 26, 2020 at 10:33 am

      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.

      Reply
      • Sravanthi says

        March 27, 2020 at 11:24 pm

        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.

        Reply
    5 from 3 votes (1 rating without comment)

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    Sravanthi Chanda author of everydaynourishingfoods

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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