Pudina Chutney recipe | mint chutney recipe | pudina pachadi recipe

Author: Hebbar’s Kitchen
Recipe type: side dish
Cuisine: indian
Serves: 4 Servings
1 bunch pudina leaves / mint leaves
2 cloves garlic / lassun
1 inch ginger / adrak
1-2 green chili
1 small piece tamarind
½ cup coconut / nariyal, fresh / desiccated / frozen
salt to taste
hot water as required
for tempering:
2 tsp oil
¾ tsp mustard seeds / rai
generous pinch hing / asafetida
2 dried red chilli
few curry leaves
Instructions ( 1 cup =255 ml)
firstly, in a blender take a bunch of mint / pudina leaves. make sure to clean and discard thick stems of mint leaves.
also add 2 cloves of garlic.
furthermore, add a piece of ginger.
and also green chili. adjust the amount of green chili according to your spice level.
further, add a small piece of tamarind to give tanginess.
also add coconut. use fresh / desiccated / frozen coconut as available. using fresh coconut makes chutney more juicy and tasty.
add salt as required.
also add hot water as required. adding hot water avoids coconut from forming cream.
blend to smooth paste adding water if required.
meanwhile, in a small kadai heat oil.
further, add mustard seeds, hing, dried red chilli and curry leaves.
allow the tempering to splutter.
then pour the tempering over prepared chutney.
finally, pudina chutney / mint chutney is ready to serve with plain rice, dosa or idli.


Please enter your comment!
Please enter your name here