Pudina Chutney Recipe

Name: AMAYA Real Indian Foods Pudina Chutney Recipe
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cups fresh mint leaves (pudina), packed; 1 cups fresh cilantro (coriander) leaves and tender stems, packed; 2 pieces fresh green chilies (adjust to heat); 1 tbs fresh ginger, peeled and roughly chopped; 2 tsp fresh lemon juice; 2 tbs plain yogurt (optional — for creaminess); 3 tbs water; 1 tsp salt; 0.5 tsp sugar (or jaggery, optional to balance flavors); 0.5 tsp roasted cumin powder; 0.25 tsp black salt (kala namak, optional); 1 tsp vegetable oil or ghee; 0.25 tsp mustard seeds; 0.5 tsp urad dal (split black gram) or chana dal, optional; 0.5 pieces dry red chili, broken (optional)

Inspired by AMAYA Real Indian Food

Time15m

Serves6

Mint & cilantro, along with ginger mixed together

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Ingredients

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Chutney Base

1 cups fresh mint leaves (pudina), packed

1 cups fresh cilantro (coriander) leaves and tender stems, packed

2 pieces fresh green chilies (adjust to heat)

1 tbs fresh ginger, peeled and roughly chopped

2 tsp fresh lemon juice

2 tbs plain yogurt (optional — for creaminess)

3 tbs water

Seasoning

1 tsp Celtic sea salt

1/2 tsp sugar (or jaggery, optional to balance flavors)

1/2 tsp roasted cumin powder

1/4 tsp black salt (kala namak, optional)

Tadka / Tempering (optional)

1 tsp vegetable oil or ghee

1/4 tsp mustard seeds

1/2 tsp urad dal (split black gram) or chana dal, optional

1/2 pieces dry red chili, broken (optional)

Method

Chutney Base

Prepare herbs

Rinse the mint and cilantro under cold water to remove grit. Shake off excess water and roughly chop stems if large. Pack leaves and tender stems lightly into a measuring cup to make 1 cup each.

Combine ingredients in blender

Add the mint, cilantro, green chilies, chopped ginger, lemon juice, yogurt (if using) and 2 tablespoons of water to a small blender or food processor. Add salt, sugar, roasted cumin powder and black salt (if using).

Blend to desired consistency

Pulse/blend until the mixture is smooth but still bright green, scraping down the sides once. Add the remaining tablespoon of water if the chutney is too thick. Taste and adjust salt, lemon, or sugar as needed.

Tadka / Tempering (optional)

Prepare tempering

Heat the oil or ghee in a small skillet over medium heat until shimmering. Add mustard seeds and let them splutter (about 10–20 seconds). If using, add urad/chana dal and sauté until golden, then add the broken dry red chili and fry briefly (5–10 seconds) taking care not to burn.

Finish chutney with tadka

Pour the hot tempering over the blended chutney immediately. Stir to incorporate — this adds a warm, nutty flavor and mild crunch. If you prefer, skip tempering and use the chutney directly.

Serving & Storage

Serve fresh as a dip with samosas, pakoras, kebabs, or as a spread for sandwiches and wraps. The chutney is best consumed within 1–2 days when made with yogurt and up to 5–7 days if kept without yogurt and stored in an airtight container in the refrigerator. Stir before serving; add a splash of water or lemon if it thickens.