Pudina Chutney

Enjoy it with samosas, pakora, sandwiches, soft Idli, crispy dosa, fluffy vada and kebabs. Apart from that you can also use it as a spread in your wraps, sandwiches, kathi rolls and frankies. You can also add it to your marinades. Make this pudina chutney the way you want in one of the 3 ways I show in this post.

About Mint Chutney

Mint Chutney also known as Pudina Chutney is a spicy, flavorsome and healthy Indian side dip made with fresh mint leaves and spices like chilies, garlic & cumin. Mint leaves are known as “pudina” in Hindi and many other Indian regional languages. Chutney is a traditional Indian side dip made with spices, herbs, vegetables and sometimes even with fruits.

This traditional Indian pudina chutney has fresh mint leaves as the main ingredient. It is one of the most popular sides often made in households and restaurants. Apart from refreshing and spicing up your palate, it is also nutritious and helps in digestion.

Mint chutney is made in numerous ways depending on what you want to serve it with. No matter which recipe you follow read my pro tips below to make the best. Many people make pudina chutney often because they love the flavor and taste. But not to forget pudina is an amazing herb with loads of benefits.

Benefits of Mint

Mint is an herb that has been used in Ayurvedic practices since the ancient times. It is a healing herb that also has some nutritional values and health benefits especially when eaten fresh and in raw form without cooking.

Mint leaves are said to be tridoshic, meaning they have the potential to balance all kinds of imbalances (doshas) in the body. They are calming, refreshing, detoxifying and aids digestion. Probably this is one of the reasons our ancestors used fresh mint in many ways.

• Mint leaves are one of the herbs with the highest antioxidants & benefits the body to fight the free radicals.
• Pudina is an herb that helps to calm & sooth the upset digestive system. It helps in digesting heavy foods so it is great to serve with any snacks & appetizers.
• The leaves are a good source of iron, folate & many other nutrients. You can easily convince even your picky eating kids to enjoy mint this way in a pudina chutney.

Expert Tips

• Mint leaves are the star of this recipe so please use fresh mint leaves that are vibrant green in color. Avoid using very dark leaves as they tend to taste bitter after grinding.
• Avoid using stalks and stems of the mint plants. The stalks are too strong in flavor and can impart a bitter and pungent taste to the mint chutney.
• Pudina chutney can be made ahead and refrigerated but is most likely to discolor after a while due to oxidization.
• Adding a few teaspoons of lemon juice not only adds a slight tang to the chutney but also helps to preserves the bright green color. But still the chutney will discolor overtime.
• If you plan to make pudina chutney for parties, keep all the ingredients ready the previous night. Blend the chutney just before serving.