In Indian cuisine, where spices and herbs come together to create a balance of flavours, Indian Mint Chutney, locally known as Pudina Chutney, stands out with its refreshing flavours and vibrant colour. This zesty concoction is a staple in Indian households, it elevates many Indian dishes and appetisers as a condiment or sauce with its burst of minty freshness and spice.
Mint (pudina), is not just a refreshing herb, it’s a powerhouse with a myriad of health benefits. The aroma and cool taste of mint lends itself perfectly to chutneys, making it a popular accompaniment to various Indian dishes.
Indian Mint Chutney adds a burst of freshness to any meal. Whether you’re indulging in street food or preparing a lavish Indian feast at home, the vibrant green goddess dressing adds that extra zing.
So, the next time are craving Indian cuisine, don’t forget to serve this Indian Mint Chutney on the side!
This chutney is more on the runnier side which is how it is served in many restaurants. If you would prefer a thicker style chutney/sauce, see the NOTES at the bottom of the recipe card.
Serving suggestions
Indian Mint Chutney, or Pudina Chutney, is an incredibly versatile condiment that complements a wide range of dishes. Here are some great serving suggestions to make the most of this zesty and refreshing chutney:
- Dips for Snacks:
- Serve Mint Chutney as a dipping sauce for popular Indian snacks like samosas, pakoras, and kebabs.
- Spread for Sandwiches and Wraps:
- Use as a spread for sandwiches or wraps
- Side with Tandoori and Grilled Dishes:
- Serve as a side with tandoori dishes, grilled meats, or vegetables.
- Accompanying Indian Main Courses:
- Pair with main courses like biryanis, pulao, or any Indian curry.
- Dressing for Salads:
- Use as a dressing for salads, particularly those with a hint of spice.
- Marinade or Sauce for Grilled Meats:
- Use as a marinade for meats before grilling.
- Topping for Appetisers:
- Use as a topping for appetisers like bruschetta or crostini’s.
- Condiment for Indian Street Food:
- Whether it’s pani puri, chicken tikka, or any Indian street food, Mint Chutney is the perfect accompaniment.
❄️ Storage
FRIDGE:
Once made, transfer the chutney to a screw-top jar or airtight container. Store in the fridge and use within 5 days. Always use clean and dry spoons or utensils when serving the chutney to avoid the risk of cross-contamination.
FREEZE:
Although not highly recommended, you can freeze any leftover potion. Spoon into clean ice-cube trays. Once frozen solid, transfer to zip-lock bags. Label, date and freeze for up to 1 month. Freezing this chutney may alter the texture although the flavour will still be fine.
Indian Mint Chutney (Pudina Chutney)
Equipment
- Nutri bullet or high speed blender
Ingredients
- 1 cup firmly packed fresh mint leaves
- ½ cup coriander leaves and some stems
- 1-2 long fresh green chillies, roughy chopped (See Notes)
- 3 cloves garlic
- 2cm piece fresh ginger, roughly chopped
- juice of ½ lemon
- 1 tablespoon caster sugar (optional – See Notes)
- 1 teaspoon ground cumin
- ⅔ cup Greek style natural yoghurt
- ¾ teaspoon salt
- ¼ teapsoon ground white or black pepper
Instructions
- Place all ingredients into a Nutri bullet, high speed blender or small food processor and process until smooth. Taste and season with more salt, pepper or lemon juice if required. Store in an airtight container in the fridge for up to 1 week.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CASTER SUGAR (optional)
Although optional, I recommend adding the sugar if you want that restaurant style taste of this condiment that you get when you are ordering samosas, tikka and the like. It always has a sweetness to it. It is perfectly fine though without as well though if you prefer. - CONSISTENCY OF CHUTNEY
I like this chutney on the runnier side as done in this recipe. I you prefer a thicker chutney, only blend 2 tablespoons of the yoghurt with the remaining ingredients then fold the remaining yoghurt through afterwards. This will give a slightly thicker chutney. - CHILLI – (Less heat or no heat)
To reduce the heat of the chillies you can reduce the amount used (i.e just use half a chilli), deseed them making sure to remove all the seeds and membrane or if you don’t like heat at all, completely omit them. The chutney will still taste amazing.
You may also like
If you enjoyed this Indian Mint Chutney, you may also enjoy these Indian dishes:
- Indian Spiced Yoghurt Chicken Breasts
- Easy Indian Vegetable Samosas
- Easy Kerala Fish Curry
- Indian Yellow Rice
- Bill Granger’s Curried Chicken & Rice – the perfect one pot meal
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