Pudhina ki Chutney Recipe - Learn How To Make Pudhina ki Chutney

2017-09-29 16:57:53

Mint or Pudhina chutney is a delicious spicy condiment prepared from mint leaves and served usually as a side dish with kebabs, tikkas, parathas, kachori, aloo tikki chaat, idli and dosas. Mint, which is known for its diuretic properties accompanied by vitamin supplements from raw mango, forms a  side dish that is a bundle of varied flavors. Prepare this delicious tangy dip with the help of the following procedure:

Preparation Time: 5-10 minutes

Cooking Time: 5 minutes

Nutritional content: Rich in fibre, vitamins, sodium and potassium

Recipe yield: 1.5 cup (12 servings, 2 tbsp per serving)


  • Mint (Pudhina) leaves - 1 bunch (100g)
  • Raw Mango - 1/4 cup
  • If raw mango is unavailable use Amchur powder (khatai) - 1 tea spoon
  • If both raw mango and amchure are unavailable use a Tomato - 1 small size
  • Green chilli (hari mirch) – 2 chopped
  • Salt to taste
  • Water for the chutney paste


  1. Separate the mint leaves (pudhina patti) from the stem and wash them well. Strain off the water and put the leaves in a mixer grinder.
  2. Peel off the raw mango (kaccha aam) and cut into small cubes. Add ½ cup of it to the mixer grinder.
  3. Wash the green chillies (hari mirch), chop them roughly and add to the grinder. (Add more chillies than mentioned if you want it to be more tart)
  4. Add salt to taste.
  5. Churn the mixer grinder. Stop and add a little water (enough to form a fine paste), then churn again.
  6. Transfer it to a beautiful glass bowl. Garnish with small raw mango cubes (kaccha aam) and mint leaves and serve.

(Tip:  Do not add jaggery (gud) or sugar to mint chutney; 2. You can use tomato if raw mango or amchur powder is unavailable; this will enhance the color and taste of the chutney)

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Renu Srivastava

Cooking with heart and soul for her family for over 30 years, now she is here to share her recipes with the world. All her life as a homemaker to help her husband and kids achieve success in their respective fields, now she has started this blog to do something for herself and pursue further her passion for cooking.

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