Chutney/ Pickles

Pudina chutney

Chutney comes from a wide – range of family which includes condiments from South – Asian & Indian Cuisine. Chutneys may be either wet or dry. During our ancestor time, Chutney were grounded in Ammikkal (Kerala & Tamilnadu) made of stone but now a days we use electric mixers or food processors.

Mint is commonly known as Pudina in Hindi. Pudina Chutney has very good aroma & helps in digestion. This chutney can be stocked in refrigerator up to a week in a closed tight container. Pudina chutney goes very well with Idly, Dosa, Dal khichidi, Steamed Rice etc….Now let us learn how to make Pudina/ Mint Chutney by following this recipe.



  • Pudina – 2 bunches
  • Grated coconut – ½ cup
  • Curry Leaves – 1 ½ tsp (finely chopped)
  • Hing / Asafoetida – a pinch
  • Green Chillies – 6nos
  • Tamarind pulp – a small size
  • Chana dal – 3 tsp
  • Urad dal – 3 tsp
  • Dry Red Chilies – 3 nos
  • Cumin / Jeera Powder – 2 tsp (roasted)
  • Oil – 1 tsp
  • Mustard Seeds – 2 tsp
  • Coriander leaves – 2 tsp (chopped)
  • Salt as per taste


  • Clean Pudina leaves & keep it aside.
  • Roast grated coconut, green chilies, curry leaves, tamarind pulp, chana dal, urad dal, dry red chilies for 5 mins.
  • Switch off the flame & allow it to cool.
  • Add salt & cumin powder & mix thoroughly.
  • Grind the roasted mixture along with pudina leaves without adding water.
  • Remove the chutney to a container.
  • Do seasoning with mustard seeds & add chopped coriander leaves. Mix well.
  • Pudina Chutney is ready to serve.

About the author

Sandhya Remesh (Admin)

Hi friends I am Sandhya, warm welcome to Spicy Cookery, a platform for me to share my cooking recipes with you. We consider this as a platform to show my passion towards cooking & bring you the new flavors which I created in my kitchen........ Expecting your support in this venture.

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