Best Mint Chutney Recipe | Andhra Pudina Chutney in 15 Min

Mint Chutney Recipe or Pudina Chutney is one of the spicy and refreshing side dishes which is served along with idli, dosa, vada, and many more breakfast recipes.

This recipe can be made in different formats based on our requirements, our version is thick and best suits with breakfast recipes. If you want to serve with tandoori or samosa then we can make a diluted version with fewer spices.

Based on the requirement we need to adjust the spices and concentration of Pudina Chutney. As mentioned earlier, to give tangling flavor we can add tamarind or curd. Based on the ingredients we change the way we make this recipe.

People who are hurrying to make this recipe can make mint chutney by churning curd and adding a little chat Masala, mint and green chillies paste and salt as per your taste. This is an instant version but has its flavor.

TIPS to make perfect Mint Chutney Recipe:

• Usually, fresh mint leaves have a good aroma and refreshing flavor.
• Use only leaves, if you want to add stems then we can use tender green stems.
• Apart from tamarind, we can even add lemon extract to increase shelf life.
• If you are conscious of the green color then add lemon extract, it will lock the natural green color.
• We have added wholesome spices and ground to powder. If you need additional flavor we can add chat masala powder.
• This will be stored in an airtight container and kept in the refrigerator to enhance shelf life.
• The storage of the refrigerator increases the shelf life; however, the fresh chutney displays good flavor and aroma.

You may also like to check other Chutney Recipes:

Ginger Chutney,

Brinjal Chutney,

Coconut Chutney,

Gongura Niluva Pachadi and

Peanut Chutney.

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Mint Chutney Recipe | Andhra Style Pudina Chutney

Mint Chutney or Pudina Chutney is one of the spicy and refreshing side dishes which is served along with idli, dosa, vada, and many more breakfast recipes.

Course Chutney

Cuisine Andhra

Keyword Mint Chutney, Pudina Chutney

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6

Calories 56 kcal

Author Uppada Lakshmi

Ingredients

• Mint – 1 bowl 4 bunches
• Coriander seeds – 2 tbsp.
• Cumin seeds/ jeera – 1 tbsp.
• Sesame seeds – 3 tbsp.
• Oil – 5 tbsp.
• Green chillies – ½ cup.
• Tomatoes – 1 bowl
• Tamarind – lemon size
• Salt – ½ tbsp.
• Garlic cloves – 12-15 No.
• Mustard seeds – ¼ tbsp.
• Chana dal – ½ tbsp.
• Moong dal – ½ tbsp.
• Dry red chilli – 1 No.
• Curry leaves – 2 tbsp.
• Asafetida – a pinch

Instructions

1. Dry roast cumin seeds, coriander seeds and sesame seeds on low flame till one can smell the aroma of the spices. Transfer to another plate and let them cool.
2. In a pan add little oil and fry green chillies till they change its color to pale white.
3. Add tomatoes and cook for a minute with lid covered till they turn soft.
4. Clean mint leaves and put them in tomato mix till cook evenly and shrinks to half size.
5. Add tamarind, garlic cloves and salt mix and remove from flame, keep aside to cool.
6. Meanwhile, put roasted spices in a mixer grinder and powder it.
7. Add mint leaves and make a soft paste. If needed add a little lemon extract to retain the green color.
8. To give nutty and additional flavor lets prepare temper. In a pan add little oil.
9. Once the oil is heated add chana dal, mustard seeds, moon dal, dry red chillies, asafetida and curry leaves.
10. Add this temper in mint chutney or pudina chutney and mix well.

Recipe Video

How to make Mint Chutney Recipe:

1.  In a pan add coriander seeds, cumin seeds, sesame seeds and dry roast them at a low temperature and transfer them to the plate.

2.  Heat 3 tbsp. oil in a pan and add green chillies and roast for a minute with the lid covered.

3.  Once chillies turn into pale white color add tomatoes and cook with lid covered till they turn soft.

4.  Add mint leaves and mix gently till they shrink and become half-size.

5.  Once mint leaves shrink add tamarind, salt and garlic cloves and mix well. Remove from flame and keep aside.

6.  Put roasted coriander seeds and sesame seeds in a mixer grinder and make soft powder.

7.  Add cooked mint leaves to ground powder and mix to make a soft paste. Transfer to another bowl, and keep aside.

8.  Heat 2 tbsp. oil in a pan, add mustard seeds, chana dal and moon dal.

9.  Add dry red chilli pieces, curry leaves, and a pinch of asafetida and mix well.

10.  While temper ingredients are hot, pour over mint chutney and serve with steamed rice.

Watch the Mint Chutney Recipe Video on YouTube.