Discover How To Make Refreshing Pudina Chutney At Home Easily

Pudina chutney is a vibrant green Indian dip made from fresh mint leaves, green chilies, and spices. It offers a refreshing burst of flavor with a balance of spice, tang, and cooling mint. Commonly served with snacks, rice dishes, or flatbreads, it’s a must-have in Indian kitchens.

5 Steps To Craft Flavorful Pudina Chutney At Home

Pudina chutney is a classic Indian condiment known for its bright color and bold, refreshing flavor. Made with fresh mint leaves, green chilies, garlic or ginger, and a touch of lemon or tamarind, this chutney delivers the perfect mix of spicy, tangy, and cool notes in every spoonful. It pairs wonderfully with chaats, pakoras, dosas, parathas, or even plain rice. Coriander is often added to mellow the strong minty taste and give it a balanced aroma. Quick to prepare and easy to store, pudina chutney is a staple in everyday Indian meals.

Wash & Prep the Leaves

Wash & Prep the Leaves: Rinse the mint and coriander leaves thoroughly in a bowl of water to remove dust and grit. Drain the water and let the leaves sit in a sieve or on a towel for 5–10 minutes. Remove thick stems from mint, as they can turn bitter.

Assemble in Blender

Assemble in Blender: In a blender or chutney grinder jar, add mint leaves, coriander leaves (optional but recommended), green chilies (cut into halves), garlic cloves (or ginger piece), lemon juice (or tamarind), salt and roasted cumin (if using).

Taste & Adjust

Taste & Adjust: Taste the chutney. Adjust salt, lemon/tamarind, or chilies as needed. If the chutney is too thick, add a bit more water for a pourable consistency. For creaminess, you can also stir in a spoonful of curd.

Blend Smooth

Blend Smooth: Add 2–3 tablespoons of water to help blend smoothly. Grind to a smooth or slightly coarse paste depending on your texture preference. Scrape the sides if needed and blend again.

Serve or Store

Serve or Store: Transfer to a small serving bowl and serve fresh with your favorite snack or meal. Store in an airtight container in the refrigerator. It stays good for 2–3 days. Optionally, top with a few drops of mustard oil or ghee for a flavor kick.