Pudhina Chutney
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
For 6 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Mint
- b.Heat 1 teaspoon of sesame oil in a small pan over medium heat.
- c.Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
- d.Add the green chillies and chopped ginger. Sauté for another 30 seconds.
- e.Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
- f.Turn off the heat and allow the mixture to cool down completely.
- 2
Step 2
- a.Grind the Chutney
- b.Transfer the cooled mint mixture to a blender or grinder jar.
- c.Add the grated coconut, tamarind paste, and salt.
- d.Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
- c.Add the mustard seeds and let them splutter, which takes about 30 seconds.
- d.Add the remaining 1/2 teaspoon of urad dal, the broken dried red chilli, and curry leaves. Sauté for 30-45 seconds until the dal turns golden.
- e.Add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
- 4
Step 4
- a.Combine and Serve
- b.Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
- c.Mix well to combine. Taste and adjust salt if necessary.
- d.Serve fresh with idli, dosa, vada, or uttapam.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and vibrant green color, use only fresh mint leaves, not the stems.
- 2Do not over-sauté the mint leaves. Just wilt them slightly to retain their fresh aroma and prevent the chutney from turning dark.
- 3Use fresh or frozen grated coconut for the best texture. Desiccated coconut can be used but will result in a drier, less flavorful chutney.
- 4Add water very sparingly while grinding. This chutney is traditionally thick, not watery.
- 5For a slightly different flavor, you can add a small pearl onion (sambar onion) or a clove of garlic while sautéing the dals.
Adapt it for your goals.
With Onion/Garlic
Add 1 small shallot (sambar onion) or 2 cloves of garlic and sauté along with the dals for a more pungent and savory flavor.
No Coconut VersionNo Coconut Version
For a lighter, nut-free version, omit the coconut. Increase the amount of chana dal to 2 teaspoons to achieve a similar thickness.
Nutty FlavorNutty Flavor
Add 1 tablespoon of roasted peanuts or sesame seeds while grinding for a nutty aroma and richer texture.
Why this is on our healthy list.
Aids Digestion
Mint (Pudhina) is well-known for its carminative properties, helping to soothe the stomach, relieve indigestion, and reduce bloating.
Rich in Antioxidants
Mint leaves, ginger, and other spices used in the chutney are packed with antioxidants that help fight free radicals and reduce oxidative stress in the body.
Provides Healthy Fats
The use of fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can provide a quick source of energy.
Frequently asked questions
A single serving of this Pudhina Chutney (about 1/4 cup or 40g) contains approximately 65-75 calories, primarily from the coconut and oil.