mint chutney recipe

pudina chutney recipe with video and step by step pics – this is the same mint chutney recipe that is served in restaurants with tandoori snacks like hara bhara kabab and paneer tikka

this pudina chutney has the same taste of the ones served in restaurants. the chutney recipe is ready in 15 minutes and is very easy to make and you don’t need to make special tandoori snacks to make this chutney. you can serve this chutney with snacks like:

  1. aloo tikki
  2. onion pakoda
  3. punjabi samosa

vegans you can make this pudina chutney with cashew yogurt instead of using dairy yogurt. there is another mint chutney recipe shared on blog which can be used as a spread for sandwiches or can be served with any indian snacks. you can check this recipe here – mint chutney for snacks.

i served the chutney with paneer tikka. you can also serve it with snacks like veg cutlet, cheese balls, veg sandwich.

mint chutney or pudina chutney recipe below:

mint chutney recipe
4.82 from 11 votes
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pudina chutney recipe | mint chutney recipe

pudina chutney recipe - tangy mint chutney served as a side dish with tandoori snacks or kebabs.

course appetizers, side dish
cuisine north indian
prep time 15 minutes
total time 15 minutes
servings 4
author dassana

ingredients (1 cup = 250 ml)

  • 3 to 4 tablespoons fresh curd or yogurt or cashew yogurt
  • 1.5 cups fresh mint leaves (pudina)
  • 1 cup fresh coriander leaves (dhania)
  • 1 green chili (hari mirch), chopped
  • 1 small onion (pyaaz), chopped
  • ½ inch ginger (adrak), chopped
  • 2 to 3 small to medium garlic cloves (lahsun) chopped (optional)
  • 1 teaspoon roasted cumin powder (bhuna jeera powder)
  • 1 teaspoon chaat masala
  • 1 teaspoon dry mango powder (amchur) or dry pomegranate seeds powder (anardana powder)
  • black salt or rock salt as required

how to make recipe?

  1. take the curd in a bowl and beat it with a whisk or spoon or egg beater till smooth.

  2. mix the spice powders and salt with the curd.

  3. grind the mint leaves, coriander leaves, ginger, garlic, onion and green chili with little water to a smooth paste.

  4. mix the freshly ground green chutney with the curd.

  5. blend both of these till they become uniform and one in color.

  6. check the mint chutney for salt and seasonings and add more if needed.

  7. serve the pudina chutney with any tandoori snack or starter.

recipe video

recipe notes

vegan can substitute milk yogurt with following:
1.  cashew yogurt
2. or almond yogurt
3. or 1 small tomato
4. or a bit of lemon juice

at times, i make this chutney with tomatoes and it taste equally good. 


how to make mint chutney or pudina chutney recipe:

1: take 3 to 4 tablespoon curd (dahi or yogurt) in a bowl and whisk it till its smooth. add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon amchur (dry mango powder) and salt to the curd and mix well.

mint chutney for tandoori recipes

2: in a blender or wet grinder take 1.5 cup freshly rinsed mint leaves (pudina), 1 cup coriander leaves, 1 chopped green chili, 1 small chopped onion, 2 to 3 garlic cloves and ½ inch chopped ginger.

mint chutney for tandoori recipes

3: grind with a little water to a smooth paste. mix the green chutney paste with the curd.

mint chutney for tandoori recipes

4: with a spoon start to blend both the green chutney and curd. continue to mix and blend till the whole mint chutney becomes uniform and in one color. check the mint chutney for salt and seasonings and add more if needed.

mint chutney

5. serve the pudina chutney immediately or serve it cold with any tandoori snack or starter recipe.

mint chutney for tandoori recipes




69 thoughts on “pudina chutney recipe, how to make pudina chutney | mint chutney recipe”

    1. in this recipe, curd add a lot of flavor. so for this particular chutney recipe curd cannot be substituted. if you use lemon juice or amchur powder, the taste changes a lot and it will be like a regular mint chutney.

  1. Very much useful for new comers, bachelors and extra tips gives hands on experience, very much delighted, thank you.

  2. Hey….just loved ur recipe….it’s fantastic…simple to make and tasty to eat…just perfect….!! Keep giving us such recipes….

  3. Hi !!!
    For how many days can we store this chutney ?
    Is there any tip to increase its storage time

    Regards

  4. Hello Dasanna,

    I love to try new recipes searching on the net. Whenever i have to cook something and i come across that in your website, i don’t have to think twice!

    I just follow what is given here and voila! I have a perfect new dish for my family.
    Thank yoy for making cooking so much fun! 🙂

    Regards,
    Hitha

  5. Perfect recipe of mint chutney..it turned out to taste better than that served in hotels..

  6. Hi dassana,
    Tried lots of ur recipes and i loved them !
    Need some help here…. I dont have dry mango powder or chaat masala ….. What can i do ?? Pls help !

    Im doing this with paneer tikka on stove top

  7. hey!!! i just tried this today! it was perfect! thanks a lot for the recipe 🙂 i didnt have mint leaves so added tomato as a substitute!!!

  8. I wanted to do this mint chutney for a long time. After viewing this site it was so very easy for me to make it. The steps was so simple & clearly mentioned and the photo’s helped me to get a better understanding of the make.

    Both my husband & kid loved it when I served with chicken tikka. It was so perfect
    Thanks for giving such a lovely site of Indian dishes.

  9. Heyy …too gud..loved yr receipy..i tried tandoori paneer tikka ..all was happy perfect taste nd really i like the way u describe step by step…will sure always on wd ur site.just need more jain receipies

  10. The chutney was good but i had put the curd too much then i had put tamarind paste so it beacme perfect and the aftertaste was little sweet so it became sweet and sour types but nice.loved it.!! thanks alot.!

  11. Thankyou Dassana for this recipe.

    I loved it!

    I wish u all the best, and hope to c u soon on TV, making it really big.

  12. hi, just want to know, for how long can we store this chutney? is it possible to make this in large quantity and store for a while?

    1. sneha, i suggest to consume the pudina chutney in 1-2 day time, if kept refrigerated. the reason being curd is added to the mint chutney preparation so it will get spoilt quickly.

  13. Hi, this is the first time I visited ur site, I was searching for pudina chutney for long time and impressed with ur recipe and comments u got… 🙂 so I tried it and to my surprise it was awesome and got the restaurant taste too….

  14. I have starting to like this site too much, mostly due to the style of blogging ….simple step wise and mostly the Hindi names of the spices are mentioned right there.
    Thanks for the beautiful work

  15. Just made this. Had no rock salt and didn’t follow the exact measurements, but kept adjusting to my taste and it came out perfect, like a chutney from any good kebab place. Yum 🙂

    Thanks!

  16. Hi,
    Thanks a Ton…!I had tried this kind of chuttney many times , but in vain.
    This time its perfect….thanks again.

  17. hi
    ur karahi paneer recipie n mint chatni recipie very gud.i my family members likeed it so much.
    thank

  18. The chutni was exactly the way we have in the restaurants. It was so simple that even my son (16yrs) could make it on his own……Thankyou

  19. I am a Parsi but a vegetarian one and I am a hopeless cook especially since the family usually cooks non-veg food which is good … I believe. Do you think you could give some Parsi veg. food recipes? Am interested in Dhan Dal Patia … Patia to be precise. I have had such terrific veg Patia in restaurants and even weddings but just don’t know how they do it.

    So try and give me a veg Patia recipe. Thank you

    1. i will try to post the vegetarian parsi recipes including dhan dal patia… in fact amongst the parsi recipes, dhansak and the parsi custard are my favorites.

      1. Hey Thanks ever so much. Looking forward to the Patia. What about Parsi Stew? Am I pushing you a bit too much!!!!
        Mani

        1. not at all mani. in fact the patia, i am still wondering which veggie to substitute for fish. have zeroed in two veggies but still to try out the patia at home. for the stew, will have to look out for the veg substitutes.

  20. I really look forward to your recipes! Everything is so appealing, and I’m discovering some wonderful new spices and traditions. I can’t wait to try this recipe. The peppercorn addition is unexpected and fun. Wonderful site! Thank you.

    1. thanks debra for the inspiring comment. it touched my heart.

      i love cooking and it is a meditation for me. and all these positive comments makes me feel to share more of my creativity and love for cooking.

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