I learnt this mint chutney recipe from my Mom. This spicy mint chutney has a nice sour taste that comes from the tamarind, goes very well with sambar, Millet Bisi bele bath, lemon rice, idli or dosa. All the leaves (mint, coriander and curry leaves) have very powerful antioxidant properties which is very important these days. Mint is very cooling and aids in digestion and breathing disorders too. So try to add mint, coriander and curry leaves in your diet especially during the summer season. So what are you waiting for? Go ahead and try it right now!
In this blog post, we will be exploring the delicious and flavorful Pudina Chutney recipe. Pudina Chutney, also known as mint chutney, is a popular condiment in Indian cuisine. It is known for its refreshing taste and aromatic flavors, making it a perfect accompaniment to various dishes such as lemon rice, sambar rice, idli, or dosa. This recipe is a delightful combination of fresh mint leaves, coriander leaves, curry leaves, and other flavorful ingredients that come together to create a mouthwatering chutney. Let's dive into the recipe and discover how to make this delightful Pudina Chutney!
What Is Pudina Chutney?
Pudina Chutney is a delightful Indian condiment that combines the fresh flavors of mint, coriander, and curry leaves with the unique seasoning of Indian spices. This succulent chutney is made by sautéing the main ingredients in sesame oil and then grinding them into a smooth paste, creating a flavorful and refreshing accompaniment to a variety of dishes. The combination of mint, coriander, and curry leaves, along with the addition of ginger, garlic, and coconut, gives this chutney its distinctive taste that pairs well with lemon rice, sambar rice, idli, or dosa.
Why You'll Love Pudina Chutney?
Delicious Texture: The Pudina Chutney has a refreshing and vibrant texture, with a perfect blend of mint, coriander, and curry leaves, making it a delightful addition to any meal.
Rich in Antioxidants: Mint, coriander, and curry leaves are packed with antioxidants, which help in detoxifying the body and reducing the risk of chronic diseases.
Good for Digestion: The combination of mint and coriander leaves in the chutney aids in digestion and alleviates digestive issues, making it a great accompaniment to heavy meals.
Boosts Immunity: The ingredients in Pudina Chutney, such as ginger, garlic, and green chilies, are known for their immune-boosting properties, helping to keep illnesses at bay.
Low in Calories: With the use of minimal oil and healthy ingredients like grated coconut, Pudina Chutney is a low-calorie and nutritious condiment.
Versatile Pairing: This chutney perfectly complements a variety of dishes like lemon rice, sambar rice, idli, or dosa, adding a burst of flavor to your meal.
Ingredients for Pudina Chutney
Listed below are the key ingredients used to make delicious Pudina Chutney, along with a description of their role in enhancing the flavor.
Mint Leaves: The main ingredient, the mint leaves provide a refreshing and cooling flavor to the chutney, adding a burst of freshness to the dish.
Coriander Leaves: Also known as cilantro, coriander leaves add a citrusy and slightly nutty flavor to the chutney, balancing out the minty freshness.
Curry Leaves: These aromatic leaves bring a distinct earthy and slightly citrusy flavor to the chutney, enhancing its overall taste.
Sesame Oil: Adding a nutty and rich flavor, sesame oil complements the earthy and herbal notes of the other ingredients in the chutney.
Ginger and Garlic: Both ingredients add a warm and pungent flavor to the chutney, balancing out the freshness of the herbs with their aromatic and savory notes.
Tamarind: This ingredient adds a tangy and slightly sweet flavor to the chutney, providing a subtle hint of tartness to the overall taste.
How To Make Pudina Chutney?
To make Pudina Chutney, start by gathering all the required ingredients including mint leaves, coriander leaves, curry leaves, sesame oil, ginger, garlic, tamarind, green chilies, grated coconut, and salt.
Next, follow these key steps:
- Pluck the mint leaves and curry leaves from the stem, rinse them well, and keep them aside.
- Wash the coriander leaves and set them aside.
- Heat sesame oil in a pan and sauté ginger, garlic, and tamarind until a nice aroma comes from the ginger.
- Add green chilies, followed by mint leaves, coriander leaves, and curry leaves, and sauté until they shrink in volume.
- Add grated coconut and sauté until it becomes light golden brown.
- Allow the mixture to cool, then grind it coarsely in a mixie jar.
- Add salt and water, and grind until smooth.
These key steps are crucial to bring out the flavors of the herbs and spices, resulting in a delicious and aromatic Pudina Chutney. This flavorful chutney can be served with dishes like lemon rice, sambar rice, idli, or dosa, enhancing the overall dining experience.
Pair with Rice: Pudina chutney tastes great when served with lemon rice or sambar rice. The freshness of the chutney complements the tanginess of the rice dishes.
Serve with Idli or Dosa: This chutney makes a perfect side dish for idli or dosa. The combination of the savory idli or dosa with the refreshing chutney is a match made in culinary heaven.
Accompany with Vada: Pudina chutney pairs well with vada, enhancing the flavors of the crispy, deep-fried snack.
Spread on Bread: For a light meal or snack, spread the mint chutney on bread or use it as a dip for sandwiches.
Dip for Pakoras: Enjoy the spicy and tangy flavors of the chutney by pairing it with crispy pakoras, adding an extra kick to the snack.
Add to Chaat: Use the chutney as a topping for chaat items like bhel puri or sev puri, adding a burst of freshness to the savory snack.
Tips for Making Pudina Chutney
Preparation Duration: This Pudina Chutney recipe takes just 10 minutes to prepare, making it a quick and easy condiment to whip up for a meal.
Cooking Techniques: When sautéing the mint, coriander, and curry leaves, be sure to cook them until they just shrink in volume. This will help bring out their flavors without overcooking them.
Importance of Garnishing: Garnishing the chutney with a few fresh mint leaves or a sprinkle of grated coconut can not only enhance the presentation but also add an extra burst of flavor to the dish.
Versatile Pairing: This mint chutney pairs well with various Indian dishes such as lemon rice, sambar rice, idli, or dosa, making it a versatile condiment to have on hand.
Storage Tips: Store any leftover chutney in an airtight container in the refrigerator. It can last for a few days, but it's best enjoyed fresh.
Adjust Spice Level: Feel free to adjust the number of green chilies based on your spice preference. You can also remove the seeds from the chilies for a milder heat.
Variations for Pudina Chutney
1. Coconut-Free Chutney: For a different twist, try making the chutney without grated coconut. This will give it a lighter texture and a more intense flavor of the mint and other herbs.
2. Yogurt Infusion: Add a spoonful of yogurt to the chutney for a creamy and tangy variation. This will balance out the spiciness and add a refreshing element to the chutney.
3. Nutty Addition: Consider adding a handful of roasted peanuts or cashews to the chutney for an added crunch and nutty flavor. This variation will also make the chutney more filling.
4. Citrus Zest: Try adding a squeeze of lemon or a pinch of zest from lime to add a zesty and citrusy flavor to the chutney. This will enhance the freshness of the mint and herbs.
5. Tomato Twist: Add a ripe tomato to the chutney for a juicy and slightly tart flavor. This variation will also give the chutney a beautiful, vibrant color.
6. Spicy Kick: For those who love heat, add a pinch of cayenne pepper or a splash of hot sauce to the chutney for an extra spicy variation. Adjust the heat to your preference for the perfect kick.
How to Store Pudina Chutney
Store in an airtight container: After preparing the pudina chutney, transfer it to an airtight container to preserve its freshness and flavor.
Refrigerate for longer shelf life: To extend the shelf life of the chutney, store it in the refrigerator. This will prevent it from spoiling and maintain its taste for a longer period.
Use fresh ingredients: It's important to use fresh mint leaves, coriander leaves, and curry leaves to ensure the chutney stays fresh for a longer time.
Avoid exposure to air: Keep the chutney container tightly sealed to prevent exposure to air, which can cause it to lose its freshness.
Consume within a few days: While the chutney can be stored in the refrigerator, it's best to consume it within a few days for optimal taste and quality.
Avoid moisture: Make sure the chutney container is completely dry before transferring the chutney, and avoid any moisture buildup to prevent spoilage.
Frequently Asked Questions (FAQs)
Can I use dried mint leaves instead of fresh ones?
Yes, you can use dried mint leaves instead of fresh ones, but the flavor and aroma may not be as strong as using fresh leaves. If using dried mint leaves, reduce the quantity slightly to adjust for the concentrated flavor.
Can I make this chutney without coconut?
Yes, you can make this pudina chutney without coconut. Simply omit the grated coconut from the recipe, and adjust the quantity of water as needed to achieve the desired consistency.
Is there a substitute for tamarind?
If you don't have tamarind, you can use a small amount of lemon juice or amchur powder (dried mango powder) as a substitute for the tangy flavor.
Can I store the chutney for later use?
Yes, you can store the pudina chutney in an airtight container in the refrigerator for up to 3-4 days. Make sure to use a clean and dry spoon to take out the chutney each time to prevent spoilage.
Can I adjust the spiciness of the chutney?
If you prefer the chutney to be less spicy, you can reduce the quantity of green chilies or remove the seeds from the chilies before adding them to the recipe. For a spicier chutney, you can add extra green chilies according to your taste.
What are the best dishes to serve with this chutney?
The pudina chutney pairs well with dishes like lemon rice, sambar rice, idli, and dosa. It can also be used as a dip for snacks like samosas and pakoras.
Serves: 3 Prep Time: 00:10 Cook Time: 00:06 Total Time: 00:16
- 1 cup of leaves tightly packed Mint Leaves
- 1/2 cup Coriander Leaves
- 2 handfuls Curry Leaves
- 2 tsp Sesame Oil
- 1 inch, chopped Ginger
- 1 Garlic Pod
- Marble sized (5grams) Tamarind
- 3 Green Chillies
- 1/3 cup Grated Coconut
- To taste Salt
- 1/4 cup or as needed Water
- Pluck only the mint leaves and curry leaves from the stem and rinse very well in water and keep them aside.
- Wash the coriander leaves with stem and keep it aside.
- Peel and cut the ginger and garlic pod.
- Heat a pan with 2 tsp sesame oil over low heat.
- When the oil heats, add ginger pieces, garlic pod, and tamarind and sauté for 30 seconds or until a nice aroma comes from the ginger.
- Then add green chillies and fry for a few seconds.
- Then add washed mint leaves, coriander leaves, and curry leaves one by one and sauté until they just shrink in volume.
- Further, add grated coconut and sauté for 2 to 3 minutes or until the coconut becomes light golden brown.
- Remove the pan from the heat and transfer them to a bowl and allow it to cool completely.
- Once it is cooled, place them in a mixie jar and grind until coarsely.
- Then add salt and water and grind until smooth.
- Now your mint chutney is ready to serve. Serve it with lemon rice, sambar rice, idli, or dosa.
By Santhi Therese The Indian Claypot
Pudina Chutney 2020-07-30 04:55:12
Heat a pan with 2 tsp sesame oil over low heat.
When the oil heats, add ginger pieces, garlic pod and tamarind and sauté for
30 seconds or until a nice aroma comes from the ginger.
Then add green chillies and fry for few seconds.
Then add washed mint leaves,
and then curry leaves
and sauté until they just shrink in volume as shown in the picture.
Further, add grated coconut and sauté for 2 to 3 minutes
or until the coconut becomes light golden brown.
Then remove the pan from the heat and transfer them to a bowl immediately
and allow it to cool completely. Once it is cooled, place them in a mixie jar
and grind until coarsely.
Then add salt
and then water
and grind until smooth. Now your mint chutney is ready to serve!You may also like my other side dishes posts and recipes like Easy Stir Fry Vegetable Recipe, Idli Podi Recipe, Mango Pachadi, Tomato Sweet Pachadi, Coconut Chutney, Vazhaithandu Poriyal, Avial Recipe, Mango Pachadi .