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Pudina pachadi - mint chutney

Pudina pachadi

This is an Andhra style mint chutney without using coconut. It goes well with breakfast recipes like dosa, idly, roti and also with rice.
Course Chutney
Cuisine Indian
Keyword healthy, Under 30 minutes recipes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 - 5
Author Sravanthi


  • 1 cup Mint leaves (tightly packed)
  • 1/4 cup peanuts
  • 1/4 cup sesame seeds
  • 1 tbsp Tamarind (lemon sized)
  • 4 red chili (whole)
  • 1 onion
  • 10-15 small garlic cloves
  • 1.5 tsp sugar (I used raw cane sugar)
  • 1/2 tsp coriander seeds powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp fenugreek or methi seeds
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 tbsp Oil


  • Wash and soak lemon-sized tamarind in 1/4 cup of water.
  • Dry roast peanuts, sesame seeds, cumin seeds, fenugreek or methi seeds and keep them aside. Add tbsp 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 1/4 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.