Pudina (Mint Leaves) Chutney

by Kamala on January 17, 2010


Pudina_Mint_Leaves_Chutney_1 Pudina Chutney is prepared in most of the homes regularly. This is so popular and common dish. Mint belongs to Mentha family, which has strong flavor. Mint is believed to be the best in treating stomach problems and tooth problems. Mint is used in toothpaste and also in mouth fresheners.

As it helps digestion, this is used in Biriyani and in most of the masala to prepare gravies. Mint contains more iron and is recommended for anemic patients.

Serves: 4

Cooking time: 10 to 15 minutes


  • Mint leaves – 1 bunch
  • Coconut – ½ of full coconut approximately
  • Ginger – 2 inch long piece
  • Garlic – 2 pods
  • Green chilli – 1 no
  • Red chilli – 1 no
  • Urad dal – handful
  • Tamarind – small marble size (adjust as per your taste)
  • Salt – as per taste
  • Oil – 1½ tea spoon
  • For seasoning
    • Mustard – ½ tea spoon
    • Urad dal – ½ tea spoon
    • Curry leaves – few

Pudina_Mint_Leaves_Chutney_2 Pudina_Mint_Leaves_Chutney_3 Pudina_Mint_Leaves_Chutney_4


  • Wash mint leaves; peel and cut ginger, garlic; grate coconut.
  • In a pan, heat half of the oil, fry red chilli and urad dal till golden colour; then add ginger, garlic, green chilli and fry for few seconds; then add mint leaves fry till the leaves shrink; then add tamarind, grated coconut and fry for few minutes; allow it to cool; wet grind all fried items to a coarse paste with little water; do the seasoning with remaining oil.

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  • Serve with Rice or Chapati.



  • Use fresh coconut and fresh green mint leaves.

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