Pudina Ki Chutney

Mint coriander chutney in a glass jar with aspoon beside

Pudina Ki Chutney or Mint Coriander Chutney is a delicious Indian Condiment that's made with fresh mint & coriander leaves. This Mint chutney or Pudina Chutney is an integral part of some most popular Indian street foods like chaat, samosa, pani puri etc.

5 from 2 votes

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Course: Condiment

Cuisine: Indian

Keyword: Mint Chutney recipe, Mint Cilantro Chutney, Mint Coriander Chutney, Pudina Chutney recipe, Pudina Ki Chutney

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: cup

Calories: 20kcal

Author: Meghna

Ingredients

2 cups Fresh Mint Leaves discard the stems
2 cups Fresh coriander leaves may use the tender stems
8 fresh garlic cloves
10 Green Chilies
1 tbsp roasted peanuts mungphali
½ tsp Roasted Cumin Powder Bhuna jeera powder
½ tsp Black Salt
1.5 tbsp Lemon Juice
Salt (to taste) if needed do the taste test first & check

Instructions

Begin by washing the fresh mint & coriander leaves under running water several times.
Add the washed & cleaned leaves to the blender jar along with the rest of the ingredients. Add the lemon juice too only if the blender jar is non-metal. If your blender jar is made of metal add the lemon juice later once you are done grinding the Pudina Chutney. Grind everyhting to a smooth paste. You may add a few tablespoons water while grinding the chutney.
Do the taste test and if needed add some regular salt according to your taste preference.
Store the Mint Coriander Chutney or Pudina Chutney right away in a clean, dry & air tight jar for future use. Store it in the fridge.

Video

Notes

Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
Today's recipe of Pudina Chutney yielded about 1.5 cups Chutney approximately.
Do not use the mint stems, discard them completely. The stems might make the chutney bitter. You may use the tender leaves of the coriander.
Never add lemon juice directly to a metal blender jar. Lemon reacts with metal & this in turn will make the chutney bitter. Mix the lemon juice later.
Do not grind the leaves in an electric blender for too long. The essential oil from the mint will turn rancid and shall make the chutney bitter.
Wash the leaves very well, several time under running tap water.
Do not add too much peanuts to the chutney. It will make the chutney taste bland & also light the gorgeous green color. Less is more.
You may also sub the peanuts with grated coconut. In that case use just about 1 tablespoon for todays recipe.
The Chutney will darken if kept exposed to air for a long time. To preserve that lovely green color store it right away.
Always store it in clean, moisture free, air tight glass jar to increase it's shelf life.
Use less or more chilies according to your preference.
Always use a clean moisture free spoon to scoop out the Pudina chutney from the jar. Any contact with moisture will reduce its shelf life.
You may also increase or decrease the amount of roasted cumin powder according to your likings.
I would highly recommend that you use the 50:50 ratio or mint:coriander for best flavors.

Calorific details are provided by a third party application & are to be used as indicative figures only.

Nutrition Facts

Pudina Ki Chutney

Amount Per Serving

Calories 20

% Daily Value*

Sodium 80mg3%

Potassium 90mg3%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Vitamin A 700IU14%

Vitamin C 10.7mg13%

Calcium 30mg3%

Iron 0.7mg4%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition