Pudina/Mint Chutney for rice

There are few recipes that I learnt from my mother in law in that this unique pudina Chutney is one. Taste amazing and flavourful for hot rice.

This pudina Chutney is family favourite. Chutney can be stored in fridge upto 1 week and still taste fresh. Whenever there is nothing in mind and doesn’t feel like preapring big meal this will help you.

A good recipe to add to your repertoire! Is made with fresh mint leaves.


  1. One big bunch of pudina leaves
  2. Urad dal 3tsp
  3. Freshly grated coconut 1 cup
  4. Red dried chillies 5 to 8
  5. Cumin seeds 1tsp
  6. Mustered seeds 1tsp
  7. Tamarind 2inch
  8. Turmeric powder 1tsp
  9. Salt to taste
  10. Hing half tsp
  11. Oil 3tsp
  12. Water as required


Firstly use only leaves don’t use stems.

In pan/kadai add oil once heated add mustered seeds, hing and urad dal, fry untill urad dal turned light golden in colour.

Now add full bunch of mint leaves along with red dried chillies, tamarind and turmeric powder, now fry the leaves untill it totally shrinks or untill the crackle sounds stops.

Then add fresh coconut and fry for 1min. Switch off the flame.

Once everything cooled transfer into blender along with salt and water. (Don’t add to much of water this Chutney has to be thick) blend until smooth paste.

Serve this Chutney with hot rice and store in airtight container.

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