Pudina or Mint Chutney is South Indian style chutney prepared using onion, tomato, and coconut. This chutney makes a really refreshing side dish to Idlis, Dosas or any snack item.
Also, it is very easy to prepare and when prepared, this chutney acts as a two-in-one side dish. It can be paired with any South Indian breakfast item and also goes well with Curd Rice or mixed Rice varieties. On busy mornings, when you are pressed for time, yet want to prepare a healthy lunch, just mix this chutney with cooked rice. When paired with a pappad or appalam or any stir fried veggie, you have a tasty lunch box in minutes. Now let’s move to see how to prepare this aromatic chutney.
Pudina or Mint Leaves – 1 small bunch
Onion – 1 small sized
Tomato – 1 small sized
Fresh coconut – 1 finger length piece
Red chillies – 2 or taste
Chana dal – 1 tbsp
Urad dal – 1 tbsp
Salt to taste
Oil – 1 tsp
To temper (optional)
Oil – ½ tsp
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Curry leaves – few
Prep time – 10 mins
Cook time – 10 mins
Total time – 20 mins
- Clean the mint leaves by discarding the hard stems. Rinse the leaves and tender stems well in water to get rid of the dirt. Set it aside. Roughly chop the onion and tomato.
- Heat oil in a pan, reduce the flame and add dals. Fry until golden brown.
- Add the onion and red chillies. Saute the onion until translucent.
- Add the tomato and coconut, cook until the tomato is slightly mushy.
- Add the mint leaves and toss it for 1 or 2 mins and switch off the flame.
- Let the ingredients cool, add the needed salt and blend everything in a blender.
- Transfer the chutney to a serving bowl.
- Heat oil in a tadka pan. Add mustard seeds, let it crackle. Add the urad dal and fry till golden brown. Add curry leaves just before removing off the stove and pour it over the chutney. Mix well and serve.
We enjoyed the Pudina Chutney paired with Cholam Idli and Dosa. The combo was delicious.
- You can skip coconut, if you do not want to use it. Also, sautéing the onion, tomato, red chillies and coconut well will increase the shelf life of the chutney.
- Adding a tiny piece of jaggery at the end of blending will enhance the taste to the chutney and also gives a slight sweetness.
- I used byadgi variety of chillies, which are less spicy. You can increase the red chillies used if you like spicier chutney.
- You can skip the tempering if you are planning to use the chutney as a spread to bread or chapathis.