Pudina Chutney (Indian Mint Chutney)

Click on the image, above to submit to Pinterest.

Pudina Chutney (Indian Mint Chutney)

Pudina Chutney (Indian Mint Chutney) is a traditional Indian recipe (from British Indian Restaurants) for a classic sauce of mint leaves and coconut with chilli and ginger in a tamarind base often served as a starter or accompaniment. The full recipe is presented here and I hope you enjoy this classic Indian version of: Indian Mint Chutney (Pudina Chutney).

prep time

5 minutes

cook time

2 minutes

Total Time:

7 minutes

Makes:

250ml (1 cup)

Rating:

Tags : Curry BIR Curries Chilli Recipes Sauce Recipes Vegetarian Recipes Indian Recipes

This is the classic mint chutney, sometimes known as Indian mint sauce. If an Indian recipe calls for ‘mint sauce’ then this is what you need to use. This recipe originates in the south of India.

Ingredients:

½ cup fresh coconut, grated (or use toasted peanuts if preferred)
½ cup mint leaves (pudina), remove all stalks
1 tbsp roasted bangal gram
½ tsp cumin seeds
1cm (1/2 in) piece of ginger, peeled and chopped
1 garlic clove
Salt, to taste
3 green chillies
1 tsp tamarind paste (or 1 tbsp lemon or lime juice)
1 dried red chilli, broken into pieces
¼ tsp mustard seeds
½ tsp urad dal
1 pinch asafoetida (hing)
2 tbsp oil for tempering

Method:

Place a non-stick pan over medium-high heat, add the urad dhal and toast for about 2 minutes until lightly coloured. Turn onto a plate and set aside to cool.

Combine the green chilli, coconut, toasted dhal, salt, ginger, garlic and mint in a blender. Pulse to chop, then add a little water and process to the paste. Add the tamarind paste or citrus juice now and process until smooth. Taste and adjust the chilli and salt to your liking.
Heat the oil in a pan, then scrape in the mint leaf paste. Stir fry for 2 minutes to temper then stir in the Bengal gram, dried chilli, asafoetida and mustard seeds. Stir to combine and cook for 1 minute more.

Take off the heat and turn into a bowl to cool. This is typically served for breakfast with idli, dosa or flatbreads. It can also be stirred into curries or sauces that call for ‘mint sauce’ amongst the ingredients.