Mint Chutney

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Published under: Chutneys and Sauces
A perfect blend of sweet and savory, Mint Chutney is the perfect accompaniment to your favorite dish.⁣⁣
Mint Chutney / Pudina Chutney

Mint chutney is a common dish in Indian cuisine that can be enjoyed as an appetizer, side dish or condiment with many dishes.

There are a variety of chutneys and sauces, but the most popular ones are tamarind, coconut and coriander. Mint chutney is traditionally made from fresh mint leaves or coriander leaves combined with cumin seeds and other spices such as ginger, garlic, salt and tomato. The ingredients are ground together in a mortar and pestle until smooth.

Mint chutneys can be enjoyed with hot or cold food – try some with your next samosa!

Mint Chutney is usually eaten with samosas, pakoras or bhajias. Mint Chutney can also be used as a condiment for some Indian dishes.

Mint Chutneys are often prepared in many different ways with one recipe specifying the inclusion of mint leaves, sugar, tamarind juice and ground garam masala. Other recipes will not contain any tamarind juice but may instead call for tomatoes and onions to be added to the recipe as well as vinegar or lime juice. In South India, tamarind and coconut is a common ingredient.

Mint Chutney / Pudina Chutney

Mint Chutney / Pudina Chutney


Mint Chutney / Pudina Chutney
5 from 3 votes

Mint Chutney

A perfect blend of sweet and savory, Mint Chutney is the perfect accompaniment to your favorite dish.⁣⁣
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: South Indian
Keyword: mint dip, pudina chutney


  • 1 Onion - 1 chopped
  • 50 to 60 g Mint Leaves
  • Juice of 1 Lime
  • 2 to 3 Green Chillies adjust as per taste
  • 1/4 tsp Salt adjust as per taste

For Tempering:

  • 1/4 tsp Mustard Seeds
  • 1 Dry Red Chilli broken
  • 1/2 tsp Oil


  • 1/4 inch Ginger
  • 2 Garlic Cloves


  • Combine all the ingredients for chutney in a mixer jar.
  • Grind until it is smooth, adding very little water for grinding.
  • Fry mustard seeds and dry red chilli in oil until mustard seeds splutter and pour over the chutney.
  • Serve at once with idli, dosa or refrigerate until required.
  • You can use it as a spread for your sandwich, rolls or serve it with samosa too.

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