Mint Chutney (Pudina Chutney)
A bright, vivid green chutney made from nothing more than fresh mint, green chilli and salt, ground smooth and finished with a tempering of mustard seeds and curry leaves. Pudina is the Hindi and Kannada word for mint, and this is one of the quickest chutneys there is.
By Vegan Cook. Published 1 November 2026
Ingredients
Serves 4.
- 2 cups, packed (about 60 g)fresh mint leaves, thick stalks removed
- 1 to 2green chillies, to taste
- 1/2 tspsalt, or to taste
- 3 to 4 tbspwater
- 1/2lemon, juiced, optional
- 1 tbspcoconut oil or mustard oil, for the seasoning
- 1/2 tspmustard seeds
- 1/2 tspcumin seeds (jeera)
- 1 tspurad dal (split black lentils)
- 8 to 10curry leaves
- 1 clovegarlic, thinly sliced, optional
Cookware
- Blender or small grinder
- Small frying pan
- Serving bowl
Method
Read each step end-to-end before starting.
- 01
Wash the mint
Wash the mint leaves well in a bowl of cold water, lifting them out so that any grit stays at the bottom, then shake them dry.
- 02
Grind the chutney
Grind the mint, green chillies, salt and the lemon juice, if using, with just enough water to make a smooth, thick paste. The lemon adds brightness and helps the chutney keep its green colour. Use as little water as you can and grind in short bursts, because the heat of a long blend dulls the colour of the mint and turns it a murky green. Scrape the chutney into a serving bowl.
- 03
Make the seasoning
Heat the oil in a small pan over medium heat. Add the mustard seeds and wait until they crackle and pop, then add the cumin seeds and the urad dal and stir until the dal turns light golden. Add the curry leaves and the garlic, if using, and stand back for a moment, as the leaves will spit. This step, known as tempering, fries whole spices in hot oil so that they release their flavour into it. Take the pan off the heat before the urad dal goes past golden brown, because dal that blackens tastes bitter.
- 04
Finish and serve
Pour the hot seasoning over the chutney and stir it through. Taste and adjust the salt. Serve straight away with idli or dosa, since mint chutney darkens as it stands and is at its best within a few hours.
Serve with
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Free of gluten, soy and nuts.