Pudina Chutney Recipe

Name: NEW 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, packed (stems removed); 1 cups fresh cilantro (coriander) leaves and tender stems, packed; 1 tbs fresh ginger, peeled and roughly chopped; 1 unit fresh green chili (adjust to heat preference), roughly chopped; 2 tbs fresh lemon juice; 2 tbs plain yogurt or water (for a lighter, dairy-free chutney use water); 0.5 tsp roasted cumin powder; 0.75 tsp salt; 0.25 tsp sugar or jaggery (optional, balances acidity); 1 tsp neutral oil (vegetable or canola); 0.25 tsp mustard seeds; 0.5 tsp urad dal (split black gram) or chana dal (optional for crunch); 0.05 tsp a pinch of asafoetida (hing) (optional); 4 unit few curry leaves (optional)

Inspired by NEW AMAYA REAL INDIAN FOOD

Time15m

Serves6

Mint & cilantro, along with ginger mixed together

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Ingredients

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Herbs & aromatics

1 cups fresh mint leaves, packed (stems removed)

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

1 tbs fresh ginger, peeled and roughly chopped

1 unit fresh green chili (adjust to heat preference), roughly chopped

2 tbs fresh lemon juice

Binders & seasonings

2 tbs plain yogurt or water (for a lighter, dairy-free chutney use water)

1/2 tsp roasted cumin powder

3/4 tsp Celtic sea salt

1/4 tsp sugar or jaggery (optional, balances acidity)

Optional tempering (tadka)

1 tsp neutral oil (vegetable or canola)

1/4 tsp mustard seeds

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

0.05 tsp a pinch of asafoetida (hing) (optional)

4 unit few curry leaves (optional)

Method

Prep & blend chutney

Wash and prepare herbs

Rinse the mint and cilantro thoroughly under cold running water to remove grit. Shake off excess water and pat dry with a clean towel or spin in a salad spinner. Strip thicker cilantro stems if very woody; tender stems are fine to include.

Place the mint leaves, cilantro, chopped ginger, and chopped green chili into a blender or food processor. Add the lemon juice, roasted cumin powder, salt, and sugar or jaggery (if using).

Add 2 tablespoons of plain yogurt for a creamy texture, or 2 tablespoons of water for a lighter, dairy-free chutney. This helps the blades move and produces a smooth emulsion.

Pulse/blend in short bursts until the herbs are finely chopped and a smooth, bright-green chutney forms. Scrape down the sides as needed. If the mixture is too thick, add additional water or yogurt, 1 teaspoon at a time, to reach desired consistency (about 2–3 tablespoons total). Taste and adjust salt, lemon, or chili heat as needed.

Optional tempering (tadka)

Heat 1 teaspoon of oil in a small saucepan over medium heat until shimmering. Add mustard seeds and wait for them to start popping (about 15–30 seconds).

Add the urad dal or chana dal and fry until golden brown (10–20 seconds). If using curry leaves, add them now and fry for a few seconds until aromatic. Add a pinch of asafoetida, stir briefly, and immediately remove from heat so it does not burn.

Pour the hot tempering over the blended chutney and stir to combine. This step adds a toasty, savory layer but can be omitted for a raw, fresher flavor.

Finish & store

Transfer chutney to a serving bowl. Adjust seasoning and lemon to taste. Serve immediately or refrigerate in an airtight container for up to 3–4 days. For longer storage, freeze in ice cube trays for up to 2 months.

Serve as a dip with samosas, pakoras, kebabs, or as a spread for sandwiches and wraps.