South Indian Style Pudina Chutney || Mint Chutney

 Hello viewers welcome back to prathus food. Today I am posting authentic pudina chutney recipe. This is my home style chutney tastes khatta meetha and goes awesome with roti's, parathas, hot rice, idli, dosa too. This can be stored for 1 week also.

              This Chutney will be thick and little dry, We add little amount of ground nuts, chana dal, till that add  amazing flavor to mint. I have been trying this from 10 years but consistency or flavor some or other thing turns not up to the mark. Last time when I tasted at my mother in law's place , I got to know what mistakes I am doing so far. I have tried this recently by checking again exact recipe with mother in law, it turned out to be awesome and every body including me enjoyed a lot especially kids. Let's see the recipe.



  • Oil                              - 2 tspns
  • Chana Dal                  - 1 Tblspn
  • Mustard Seeds            - 1tspn
  • Jeera                            - 1 Tblspn
  • Coriander Seeds          - 1 Tblspn
  • Till                               - 1 Tblspn
  • Groundnuts                  - 1 Tblspn
  • Dry Red Chillies          - 3 
  • Mint Leaves                 - 4 Cups (1 Big Bunch)
  • Green Chillies              - 3(Can use any one also but I love to use both)
  •                                         add more if using dry or red chilly alone
  • Coconut                        - 1 Tblspn (dry or fresh)
  • Garlic                           - 5 pods
  • Tamarind                      - Small Lemon sized ball(soaked)
  • Turmeric Powder         - 1 tspn
  • Salt                               - acc to taste
  • Jaggary                         - 1 to 2 Tblspns (adjust)

For Tadka:

  • Oil                                - 1/2 Tbslpn
  • Mustard Seeds             - 1/2 tspn
  • Split Urad Dal             - 1/2 tspn
  • Jeera                            - 1 tspn
  • Curry Leaves               - 5
  • Hing                            - 1 big pinch


  1. Heat 1 tspn oil in kadai, add mustard seeds, chana dal, jeera, groundnuts, coriander seeds, till, dry red chillies, coconut (if using dry) in given order and saute for few minutes in low flame. Take it off when all spices roasted evenly and let it cool.
  2. In the same pan add 1 more tspn oil , add green chillies, garlic, mint and saute till mint leaves fried evenly and raw smell vanishes.
  3. Now add all dry ingredients, mint leaves stuff to mixer jar, then add turmeric powder, salt, tamarind, jaggery, grind into semi fine paste. Don't add water if chutney is too dry add left over water of tamarind that too only 1 or 2 Tblspns.

Tadka Preperation:

  1. Heat oil in Kadai, add mustard seeds, let it splutter, then add urad dal, jeera, dry red chillies, curry leaves, hing saute for a minute till all tadka ingredients fried evenly.
  2. Add this piping hot tadka to grounded paste.

  • This Chutney can be stored for a week.
  • Tastes best when served with rot's, parathas, rice, idli dosa, any snack items.
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