Super flavorful and delicious Hotel Style Pudina Chutney recipe with detailed step by step pictures. Simple roasted mint chutney recipe goes well as a side dish with any South Indian breakfast!
Pudina Chutney is a simple and easy accompaniment made with fresh mint leaves, roasted spices and onions. There are many ways to make mint chutney – with onions, with coconut, without coconut, with peanuts or with onions & tomatoes. This is hotel style mint chutney recipe that is typically served in hotels & restaurants in Tamilnadu. It has an intense mint flavor and the roasted ingredients add a nice texture to the chutney.
Key Ingredients
Mint Leaves are the key ingredient for making this hotel style pudina chutney recipe. We will also use some fresh Cilantro to balance the flavor & add to the color!
Roasted Mint Chutney is made by roasting Urad Dal, Chana Dal, Green Chillies and Red Chillies, Garlic Cloves & Ginger in oil.
Shallots are an important addition to the mint chutney – they add a tinge of sweetness & also texture to the chutney.
Fresh Coconut is also used in making this mint chutney.
Tamarind is added to balance the flavors of the chutney and to give the chutney the much-needed tangy kick.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Pudina Chutney
Making hotel style pudina chutney is very easy and it is a beginner-friendly recipe. Follow the below tips and notes if you are making this chutney recipe.
All the ingredients except mint & coriander leaves must be roasted well until golden brown. After adding the greens, remove from heat and let them wilt in the residual heat.
The chutney should be ground coarse and not to a smooth paste. Typically not much water is added while grinding the chutney. It should be on the thicker side.
Do not touch the chutney by hand and use a spoon to remove it from mixie – this increases the shelf life of the chutney.
Substitutions & Variations
Instead of tamarind, one tomato can be added along with shallots and roasted until mushy. It changes the color & taste of the chutney slightly.
If you do not have shallots, regular onions can be used for this chutney recipe.
Fresh coconut works best for the recipe, but it can be skipped too. Alternatively, if you have frozen coconut add it to the roasted ingredients to thaw it properly before grinding.
Serving Suggestions
Hotel Style Pudina Chutney is best served fresh with any breakfast recipe like idli, dosa or paniyaram. It is better to consume it within 2-3hrs of preparation. But it keeps well for a day when refrigerated in an airtight container.
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Pudina Chutney Recipe with Step by Step Pictures
In a pan heat 2 teaspoon oil and add ½ teaspoon cumin seeds, 1 tablespoon urad dal, 1 tablespoon chana dal and 1 dry red chilli. Roast until the dals are golden brown.
Add 2-3 green chillies, few fresh curry leaves, 6 garlic cloves and 2” ginger piece.
Next add 10 shallots and roast until they are transparent.
Add 1 cup packed fresh mint leaves and ¼ cup fresh coriander leaves.
As they start to wilt, add ⅓ cup fresh coconut and remove from heat.
Once the mixture is cooled down, add it to the blender with salt as needed and 1 teaspoon tamarind extract.
Grind into a not so smooth chutney, add water as needed. Remove onto a bowl.
Meanwhile heat a small pan with 1 teaspoon oil. Add ½ teaspoon mustard seeds, ¼ cumin seeds. As mustard & cumin seeds splutter, add fresh curry leaves and remove from heat. Add it on top of the chutney. Mix well.
Serve immediately with any South Indian breakfast. I served it with Oats Paniyaram.
Recipe Notes
- Adjust the number of green chillies & red chillies depending on the spice preference.
- Instead of tamarind, roasted tomato can also be added to the chutney.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Pudina Chutney | Hotel Style Mint Chutney Recipe
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Mint Chutney
- 1 cup Mint Leaves
- ¼ cup Fresh Cilantro/Coriander Leaves
- 2-3 Green Chillies
- 1 Dry Red Chilli
- 2 teaspoon Oil
- 1 tablespoon Urad Dal
- 1 tablespoon Chana Dal
- ½ teaspoon Cumin Seeds
- 10 Shallots
- 6 Garlic Cloves
- 2" Ginger Piece
- Few Fresh Curry Leaves
- ⅓ cup Grated Coconut
- 1 teaspoon Tamarind Extract/Paste
- Salt as needed
- Water as needed
For Tempering
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- Few Fresh Curry Leaves
Instructions
- In a pan heat 2 teaspoon oil and add ½ teaspoon cumin seeds, 1 tablespoon urad dal, 1 tablespoon chana dal and 1 dry red chilli. Roast until the dals are golden brown.
- Add 2-3 green chillies, few fresh curry leaves, 6 garlic cloves and 2” ginger piece.
- Next add 10 shallots and roast until they are transparent.
- Add 1 cup packed fresh mint leaves and ¼ cup fresh coriander leaves.
- As they start to wilt, add ⅓ cup fresh coconut and remove from heat.
- Once the mixture is cooled down, add it to the blender with salt as needed and 1 teaspoon tamarind extract.
- Grind into a not so smooth chutney, add water as needed. Remove onto a bowl.
- Meanwhile heat a small pan with 1 teaspoon oil. Add ½ teaspoon mustard seeds, ¼ cumin seeds. As mustard & cumin seeds splutter, add fresh curry leaves and remove from heat. Add it on top of the chutney. Mix well.
- Serve immediately with any South Indian breakfast. I served it with Oats Paniyaram.
Notes
- Adjust the number of green chillies & red chillies depending on the spice preference.
- Instead of tamarind, roasted tomato can also be added to the chutney.
Sowmya
Simple yet flavourful and tasty chutney Ramya. Picture looks attractive
Ramya
Thanks Sowmya 🙂