Mint Chutney Recipe (Pudina Chutney) (2024)

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Flavorful Mint Chutney Recipe (Pudina Chutney) is made with a simple combination of fresh mint, cilantro, onion, lemon juice, and chile peppers. Vegan and gluten-free, enjoy this Mint Chutney with your favorite roasted vegetables, meats, or warm flatbread.

Mint Chutney Recipe (Pudina Chutney) (1)

Pudina Chutney

First introduced to this emerald green sauce more than a decade ago by my dear mother-in-law, I was skeptical. I had never seen such a sauce- let alone tried one. But, my mother-in-law, always so passionate about her homemade garden-fresh food, was simply beaming with excitement over her newest batch of mint chutney. How could I refuse?

I couldn’t, of course.

So, I took a small spoonful and told her it looked delicious.

I sat down, mixed the chutney together with the rice and ten other Indian dishes she had prepared and placed on my plate and I took a bite. To my great relief, mint chutney was a welcome and wonderful complement to the entire meal.

Mint Chutney Recipe (Pudina Chutney) (2)

What is mint chutney?

Mint chutney, also known as Pudina Chutney from the Hindi word for mint, is a type of chutney, or sauce, made from fresh mint and cilantro leaves that have been blended together with onion, lemon juice, green chiles, and sometimes water or optional spices. In general, chutneys that are made from fresh ingredients, such as mint, are prepared in such a way that allows them to stay fresh for at least a couple of days, or even up to a week when stored in the refrigerator.

Mint chutney, unlike many other chutney varieties, is not pickled or intended to be super sweet.

Mint Chutney Recipe (Pudina Chutney) (3)

Ingredients in mint chutney

To make this easy pudina chutney, you will need the following ingredients:

  • Fresh mint – as the name may suggest, you need fresh mint leave and you need lots of it. Unfortunately, every supermarket sells mint in bunches that vary in amount, so I always recommend buying extra. You will want to start withat least 2-3 cups packed mint leaves (free of any tough stems). For me, this equals roughly three bunches of mint. I know it seems like a lot, but it blends down to virtually nothing.
  • Fresh cilantro – You will need approximately one-third the amount of cilantro as you do mint. So, no more than one cup packed. Fortunately, cilantro has stems that are much thinner, so you don’t have to be as thorough about plucking each individual leaf from every single tiny stem.
  • Green chile peppers – Technically, the addition of chile peppers is optional. I added two serrano peppers because I like a spicy chutney. Feel free to add a chile or two, or leave them out altogether.
  • Salt – You’ll need to add some amount of salt. I added 1 teaspoon, but feel free to add more or less to suit your personal needs.
  • Onion – Originally, I was going to add just half an onion. But after tasting my chutney, I decided it needed more ofsomething. So, I added the other half. Much better with an entire medium to large white or yellow onion.
  • Lemon Juice – as always,fresh juice is a must.
  • Water – Start with less and add more as needed. I added approximately 3 tablespoons.
  • Ground cumin (optional) – I did not add ground cumin to my chutney, however, it comes highly recommended by my mother-in-law, so I thought I would mention it here. Cumin is one of the most popular spices in Indian cooking, so it should come as little surprise. Take care, however, as you will only need to add approximately one-fourth of a teaspoon.

Optional additions:

  • Ginger or garlic – aromatics very common in Indian cooking and both full of flavor.
  • Yogurt – for a thicker, creamier chutney.
  • Grated coconut – I admit, this is entirely new to me. I expect this version may be more popular in the coastal regions of India.

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How to make this Mint Chutney Recipe

To make this mint chutney, I recommend using a high-speed blender instead of a large food processor. The reason being that a blender does a much better job at processing your chutney into a smooth sauce when compared to the food processor.

Of course, this is not a rule. You may make your own pudina chutney with as little or as much texture as you prefer. However, according to my mother-in-law (born and raised in India), it should be completely smooth.

To make this homemade mint chutney:

  1. Chop off the thick, tough ends from the cilantro and rinse the leaves under cold water and dry thoroughly. Even better if you have a salad spinner. For the mint, remove the leaves from each stem and set aside (yes, this is the most time-consuming part). Rinse leaves under cold water and pat with paper towels to dry.
  2. Add all ingredients to the bowl of a high-speed blender and blend until fully pureed. Season with additional salt, lemon juice, or onion, to taste.

So easy, right!?

What to serve with mint chutney

It is true that this mint chutney is bold and flavorful. But, it is also very fresh. Keeping this in mind, I love to serve this chutney with anything that either lacks any flavor at all (boring rice, for example) or dishes that need a splash of freshness.

A few of my favorite things to serve with mint chutney recipe include roasted potatoes, pillowy naan bread, tandoori chicken, lamb chops, steak bites, and eggs.

But mint chutney is also delicious withButter Chicken,Chicken Tikka Masala, or any other popular Indian curry dish.

Of course, it’s also fantastic topped on your favorite soups or stews including Vegetarian Butternut Squash Chili or even classicChicken Noodle Soup.

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How to store mint chutney

So you’ve gone through the work of plucking all those mint leaves from their stems, the last thing you want to do is toss all your hard work down the drain.

To store mint chutney, simply:

  • Store in an air-tight container in the refrigerator for up to 4-5 days. Note, however, that the bright green color will start to darken, that’s normal.
  • Freeze in ice cube trays. Once fully frozen, transfer to a ziplock bag and keep stored in the freezer for up to 4-5 months. Thaw and use as needed.

For more sauce recipes, check out:

  • Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Enchilada Sauce Recipe
  • Tzatziki Sauce
  • Garlic Butter Sauce
  • Homemade Marinara Sauce Recipe
  • Honey Mustard Sauce

If you try making this Mint Chutney Recipe, please leave me a comment and let me know!I always love to hear your thoughts.

Mint Chutney Recipe (Pudina Chutney) (6)

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Mint Chutney Recipe (Pudina Chutney) (7)

Mint Chutney Recipe (Pudina Chutney)

AuthorAuthor: Mint Chutney Recipe (Pudina Chutney) (8)Jessica Randhawa

Flavorful Mint Chutney Recipe (Pudina Chutney) is made with a simple combination of fresh mint, cilantro, onion, lemon juice, and chile peppers. Vegan and gluten-free, enjoy this Mint Chutney with your favorite roasted vegetables, meats, or warm flatbread.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Sauce

Cuisine Indian

Servings 8 servings (as a condiment)

Calories 10 kcal

Equipment

Ingredients

  • 1 bunch fresh cilantro
  • 2 bunches fresh mint - stems removed (approximately 2 cups packed)
  • 1-2 green chile peppers - seeded and chopped (such as serrano peppers)
  • 1 teaspoon salt
  • 1 white onion - peeled and roughly chopped
  • ½ lemon - juiced
  • 2 tablespoon water - plus more as needed
  • ¼ teaspoon ground cumin - (optional)

Instructions

  • Prepare mint and cilantro. Chop off the thick, tough ends from the cilantro and rinse the leaves under cold water and dry thoroughly. Even better if you have a salad spinner. For the mint, remove the leaves from each stem and set aside (yes, this is the most time-consuming part). Rinse leaves under cold water and pat with paper towels to dry.

  • Process. Add all ingredients to the bowl of a high-speed blender and blend until fully pureed. Season with additional salt, lemon juice, or onion, to taste.

Jessica's Notes

  • I originally blended this in my food processor and my mother-in-law (who was born and raised in India) told me that I'll get a smoother blended chutney if I blended it in a high-speed blender. She was 100% correct. Keep in mind that either option will work, they will simply yield different results.
  • I love using my salad spinner whenever I need to wash fresh herbs - especially in bulk.

Nutritional Information

Calories: 10kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 311mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Mint Chutney

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Mint Chutney Recipe (Pudina Chutney) (2024)

FAQs

What is pudina chutney made of? ›

Firstly, in a mixer jar take 1 cup pudina and ½ cup coriander. Add 5 chilli, 1 inch ginger, 2 tbsp peanut, 1 tsp chaat masala, 1 tsp aamchur, ½ tsp cumin powder and 2 tbsp lemon juice. Grind to smooth paste adding ¼ cup cold water. Finally, Pudina Chutney for sandwich is ready.

How do you make pudina chutney less bitter? ›

Adding some sugar or jaggery can help to reduce the heat and make the chutney more palatable. It can also help to mask any bitterness from the mint leaves.

How long does mint chutney last in the fridge? ›

Adjust seasoning and spices to taste. The chutney stays refrigerated for upto 5 days and can be frozen for 3 to 6 months. Thaw and use. I freeze it in small 2 to 4 serve jars.

Why does pudina chutney turn black? ›

1) Green Chutney turns black when exposed to air for a longer duration due to oxidation. Tip: This can be prevented by storing chutney in an airtight container. Or you can 1 – 2 ice cubes while blending the chutney to control the heat generated from the blender. 2) Often mint chutney tastes bitter.

Can we eat pudina chutney daily? ›

Pudina is recommended as per traditional Iranian medicine to be included in daily diets to avoid flatulence (gas build-up in the stomach).

What is a thickening agent for chutney? ›

Some popular thickening agents for chutney include:
  • Cornstarch: Cornstarch is a common thickening agent that is widely available and easy to use. ...
  • Flour: Flour can also be used to thicken sweet chutney.
Dec 20, 2021

Why does my mint chutney taste bitter? ›

Mint contains menthol. When released, it can have a bitter taste, which can be allayed by how you make the chutney. Blitz up the chutney quickly, don't let bruised mint leaves lie around. Once the chutney is made you must store it in the fridge.

Why mint chutney gets bitter? ›

Pudina is a green leaf with an essential oil that gives it the menthol flavour. There is only one good reason why pudina chutney turns bitter. It can turn bitter if you grind it too much of for too long in the electric grinder. The oils in the leaves start to turn rancid.

Why does my chutney tastes vinegary? ›

So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic. Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place.

Can you freeze Pudina chutney? ›

You simply need to make chutney like you always do and freeze them in ice trays. Once they are frozen simply empty the cubes of chutney in Ziploc bags and freeze again. Any time you need chutney, take some frozen cubes and microwave for 20 seconds- and tadaaaa your chutney is ready to use.

What do you eat with mint chutney? ›

In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats.

Does chutney get better with age? ›

Daintily chopped vegetables can transform a good chutney into a brilliant one. Chutneys get better when left for a few weeks. They mature.

Why do we put ice in chutney? ›

Instead of using water, we recommend using ice cubes as they prevent the herbs from heating up and cooking with the heat of the blender, thus maintaining the freshness and bright green colour of the chutney. Close the blender jar and blend till smooth. Serve immediately or transfer to a jar and store in the fridge.

Is pudina chutney good for your heart? ›

Mint Chutney

It's like a breath of fresh air for your cholesterol. Packed with chlorophyll and fiber, it's like a broom that sweeps away the bad stuff.

Why is my chutney not setting? ›

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

What does pudina contain? ›

High in Nutritional Content

Two tablespoons of mint 0.4 grams of proteins, 0.9 grams of carbohydrates, 0.8 grams of dietary fibre, 1.5 mg of Vitamin C, 22.4 mg of Calcium, 6.8 mg of Phosphorous and 51.5 mg of Potassium, among other nutrients.

What is the difference between Raita and mint chutney? ›

Well, the main difference between the Raita and Chutney is about the main ingredient they have. In Chutney there is nothing like the main ingredient but Raita usually made by curd or yoghurt. As I read on the Living Foodz website, I can tell you that most of the chutneys are spicy and the Raita is sweet.

What type of mint is pudina? ›

Pudina, scientifically known as Mentha Spicata, is an aromatic herb belonging to the mint family (Lamiaceae). It is called Spearmint in English and is widely used in Indian and Italian cooking.

Is Pudina chutney good for your heart? ›

Mint Chutney

It's like a breath of fresh air for your cholesterol. Packed with chlorophyll and fiber, it's like a broom that sweeps away the bad stuff.

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