Pudina chutney Recipe With video and step by step pics. There are various ways pudina chutney or mint chutney is made. In this recipe post, I have shared two methods of making it. You can serve both the chutney recipes with any Indian snacks. If you plan to make pudina chutney for tandoori snacks then go for the first pudina chutney recipe that used fresh curd (yogurt). Both the mint chutney recipes are easy to make and do not take much time.
Pudina chutney recipe – two ways
1. Mint chutney for tandoori snacks
First recipe is the pudina chutney that is served in restaurants with tandoori snacks like hara bhara kabab, dahi ke kabab, paneer tikka etc. This pudina chutney has the same taste like the one that is served in restaurants. This recipe is ready in 15 minutes and is very easy to make. Do note that you don’t need to make special tandoori snacks to make this chutney. You can serve it with any evening snacks like pakoda, samosa, sandwich, kachori, vada etc.
This pudina chutney recipe has a nice sour taste that comes from the addition of curd. Fresh curd imparts a distinct taste in this chutney along with the other spice powders that are added.
If you are allergic to dairy or a vegan then you can make this pudina chutney with cashew yogurt or almond yogurt. You can even add 1 small tomato or a bit of lemon juice. At times, I make this pudina chutney with some tomatoes and it tastes equally good.
2. Mint chutney for tea time snacks and chaat snacks
The second recipe is of an easy mint chutney served with evening snacks like samosa, pakoda, dhokla, veg cutlet etc. You can even add this chutney in street food chaat snacks like bhel puri, pani puri, sev puri, ragda pattice, aloo tikki chaat, samosa, cutlet etc. Even this mint chutney recipe does not take much time to make. Within 15 minutes the mint chutney will be ready.
I also use this mint chutney as a sandwich spread and even serve it as a side dip with sandwiches.
Tips to make a really good pudina chutney
1. Firstly use only the leaves. Do not use the stems. Addition of stems can give the chutney a bitter taste.
2. The mint leaves have to be fresh as fresh mint leaves give a really good aroma and taste in the chutney. Avoid using wilted or stale mint leaves.
3. To avoid discoloration later, you can add a bit of lemon juice to the chutney. It helps in retaining the green color of the mint chutney. Lemon juice also increases the shelf life of the chutney.
4. Grind the mint leaves and other ingredients finely. Do not keep it semi-fine or coarse.
5. Make a slightly thick or medium consistency in the pudina chutney. Do not add too much water and make a thin chutney as more water reduces the overall taste & flavor in the chutney.
6. If you can get black salt, then please do add it as it gives a mildly sharp taste in the chutney.
7. Chaat masala is another important ingredient that should not be skipped. So please do add chaat masala powder in both the pudina chutney recipes.
How to store pudina chutney
1. Pudina chutney refrigerates well and keeps good for 3 to 4 days in an airtight box or container in the fridge.
2. Please use a steel box (steel dabba) for storing food items like chutneys in the fridge.
3. After refrigerating the color does change and the flavors also change, but the chutney is still edible.
4. Avoid freezing the chutney as the taste changes totally and it does not taste like a fresh pudina chutney or a refrigerated pudina chutney.
5. Always refrigerate any leftover mint chutney. At room temperature, the mint chutney will get spoiled.
Recipe 1 – how to make pudina chutney
1. Take 3 to 4 tablespoon fresh curd (yogurt) in a bowl and whisk it till its smooth. Then add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon amchur (dry mango powder) and salt as per taste to the beaten curd. Mix very well.
2. In a blender or wet grinder take 1.5 cups freshly rinsed mint leaves (pudina), 1 cup rinsed coriander leaves, 1 to 2 green chilies (chopped), 1 small chopped onion, 3 to 4 medium-sized garlic cloves and 1 inch chopped ginger.
3: grind with a little water to a smooth paste. Then mix the green chutney paste with the curd.
4: with a spoon start to mix both the green chutney and curd. continue to mix and blend till the whole Pudina chutney Becomes uniform and in one color. Check the chutney for salt and taste and add more salt and spice powders if needed.
5. serve the pudina chutney immediately or serve it chilled with any tandoori snack or a tandoori starter recipe. Refrigerate any leftover chutney in an airtight steel box. This chutney stays good for 3 to 4 days in the fridge.
Recipe 2 – how to make mint chutney
1. Pluck only the leaves from the stems. You will need 2 cups packed mint leaves. Rinse them very well. Also, rinse 1 or 2 green chilies and 1 inch peeled ginger.
2. Then add mint leaves in a grinder jar along with the roughly chopped ginger and green chilies. For a spicy chutney, you can add more green chilies.
3. Also add ½ teaspoon chaat masala and salt as required. If you do not have chaat masala, then add ¼ teaspoon dry mango powder (amchur powder), ¼ teaspoon roasted cumin powder and ¼ teaspoon black salt.
4. Add ½ teaspoon lemon juice.
5. Add 1 or 2 tablespoons water and grind to a smooth consistency.
6. Grind well. Also, do not add too much water while grinding.
7. Remove the mint chutney in a bowl or a small jar. Serve mint chutney with snacks like veg cutlet, bread pakoda, french fries, cheese balls, kabab, paneer tikka etc. If not using the mint chutney, then refrigerate the mint chutney in an airtight steel box. This chutney stays good in the fridge for 4 to 5 days.
Few more chutney recipes for you!
Please be sure to rate the recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
for pudina chutney with tandoori snacks - 1st recipe
- 3 to 4 tablespoons Curd or yogurt or cashew yogurt
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- 1 teaspoon dry mango powder (amchur) or dry pomegranate seeds powder (anardana powder)
- black salt or rock salt or white salt - add as required
- 1.5 cups fresh mint leaves
- 1 cup fresh coriander leaves
- 1 small onion , chopped or ¼ cup chopped onions
- 3 to 4 small to medium garlic cloves chopped (optional)
- 1 inch ginger , chopped or 1 teaspoon roughly chopped ginger
- 1 to 2 green chilies , chopped
- 2 to 3 tablespoons water or add as required - for grinding
for mint chutney with evening snacks & chaat snacks - 2nd recipe
- 2 cups fresh mint leaves (pudina) or 70 grams mint leaves
- 1 to 2 green chilies - chopped
- 1 inch ginger - chopped or 1 teaspoon roughly chopped ginger
- ½ teaspoon chaat masala - or add as per taste
- ½ teaspoon lemon juice
- salt as required
- 2 tablespoons water - for grinding
how to make pudina chutney - 1st recipe
- Take the fresh curd in a bowl and beat it with a whisk or spoon till smooth.
- Mix the roasted cumin powder, chaat masala, dry mango powder (amchur) and salt with the curd.
- Rinse both the mint and coriander leaves very well in water. Then grind the mint leaves, coriander leaves, ginger, garlic, onion and green chillies with 2 to 3 tablespoons water to a smooth paste.
- Mix the freshly ground green chutney with the curd.
- Mix both till they become uniform and one in color.
- Check the chutney for salt and taste and add more salt or the spice powders if needed.
- Serve the pudina chutney with any tandoori snack or starter. Refrigerate the remaining chutney in an airtight steel box.
how to make mint chutney - 2nd recipe
- Rinse 2 cups packed mint leaves very well in water. Also, rinse 1 or 2 green chillies and 1 inch peeled ginger.
- Then add mint leaves in a grinder jar along with the roughly chopped ginger and green chillies.
- Add ½ teaspoon chaat masala, ½ teaspoon lemon juice and salt as per taste. If you do not have chaat masala, then add ¼ teaspoon dry mango powder (amchur powder), ¼ teaspoon roasted cumin powder and ¼ teaspoon black salt.
- Add 1 or 2 tablespoons water and grind to a smooth consistency. do not add too much water while grinding.
- Remove the chutney in a bowl or a small jar.
- Serve mint chutney with snacks like a vegetable cutlet, bread pakoda, french fries, cheese balls, kabab, paneer tikka etc. If not using, then refrigerate it in an airtight steel box.
- Use only the leaves and do not use the stems.
- Make sure the mint leaves are fresh and not wilted or stale.
- To make a spicy chutney add more green chillies.
- To avoid discoloration later add a bit of lemon juice to the pudina chutney.
- Grind the mint leaves and other ingredients finely.
- Do not add too much water and make a thin chutney.
- If you can get black salt, then please do add it.
- Also do add chaat masala and do not skip it.