Pudina/Mint Chutney

One of the best uses of pudina or mint leaves is to turn them into a delicious chutney and it also happens to be my favorite mint dish. Mint as a medicinal herb should be included in our diet whenever possible and can be used for various purposes such as in biryanis for its flavor, in beverages for its sweet aroma or in side dished like the one below.



Oil – 3 tsp
Dry red chillies – 2
Urad dal – 1 tbsp
Fried gram/ Pottukadalai – 1/4 cup
Peanuts – 1/4 cup
Pudina/ mint leaves – 2 cups
Tamarind – quarter size piece
Jaggery or sugar – 1/4 tsp
Coconut, grated – 3/4 cup
Salt – to taste


  • Heat oil in a pan
  • Add urad dal and red chillies
  • Add the fried gram and peanuts and saute well
  • When the dal and peanuts start changing color, add the mint leaves and saute until the mint wilts
  • Add coconut, jaggery and tamarind, mix well and turn off heat
  • Let it cool. Add salt and grind first without water so that all ingredients are powdered
  • Add water and grind into a smooth paste
  • Serve with dosa or idli

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