Authentic Pudina Chutney Recipe – Mint & Coconut Indian Dip

Last Updated on 4 months by Neha Deshmukh

Authentic Pudina Chutney Recipe – Mint & Coconut Indian Dip

Hey everyone! If you’re anything like me, you need a good chutney with your snacks and meals. And honestly, nothing beats a vibrant, fresh Pudina Chutney – especially when it’s made just right. This recipe is a family favorite, and I’m so excited to share it with you. It’s quick, easy, and bursting with flavor. Let’s get started!

Why You’ll Love This Recipe

This Pudina Chutney isn’t just a condiment; it’s a flavor explosion! It’s the perfect accompaniment to samosas, pakoras, idli, dosa, or even just a simple plate of rice. The combination of mint, coconut, and a hint of spice is seriously addictive. Plus, it comes together in under 30 minutes – perfect for a busy weeknight or when you have unexpected guests.

Ingredients

Here’s what you’ll need to make this delicious Pudina Chutney:

• 2 tablespoons Urad Dal (Split Black Gram)
• 1 tablespoon Chana Dal (Split Bengal Gram)
• 1 cup Pudina Leaves or Mint Leaves, tightly packed
• 1/3 cup Fresh Grated Coconut
• 8-10 Whole Red Chillies (adjust to your spice preference!)
• 1 Marble Sized Tamarind
• 1/2 tablespoon Jaggery
• 1 tablespoon Coconut Oil
• 1/4 teaspoon Hing or Asafoetida
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec. Getting the right balance is key!

Urad Dal & Chana Dal – Significance in South Indian Cuisine

These dals aren’t just about texture; they add a lovely nutty flavor and help bind the chutney. They’re staples in South Indian cooking, often used in dosas and idlis.

Pudina (Mint) Leaves – Freshness & Varieties

Fresh mint is essential here. Don’t even think about using dried! I prefer spearmint for its milder flavor, but you can experiment with other varieties. Make sure to rinse them really well to get rid of any dirt.

Coconut – Regional Variations & Uses

Freshly grated coconut is best, but unsweetened desiccated coconut can work in a pinch (use about 1/4 cup). Coconut is used extensively in South Indian cuisine, adding richness and a subtle sweetness.

Dry Red Chillies – Spice Level & Types

The number of chillies determines the heat. I usually use Byadagi chillies for color and mild spice, but you can use any dried red chilli you like. Remember to remove the seeds if you want to reduce the heat.

Tamarind – Sourness & Alternatives

Tamarind provides that lovely tangy flavor. If you don’t have tamarind, you can substitute with 1-2 tablespoons of lemon or lime juice, but the flavor won’t be quite the same.

Jaggery – Natural Sweetener & Health Benefits

Jaggery adds a subtle sweetness that balances the spice and sourness. It’s also a healthier alternative to refined sugar! You can find it at most Indian grocery stores.

Hing (Asafoetida) – Flavor Profile & Digestive Properties

Don’t skip the hing! It adds a unique savory flavor and is known for its digestive properties. A little goes a long way – it’s quite potent.

Coconut Oil – Traditional Cooking Medium

Coconut oil adds a lovely aroma and flavor. You can substitute with any neutral oil, but coconut oil really elevates the taste.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, rinse the mint leaves thoroughly and pat them dry. We want to get rid of any excess water.
2. Heat the coconut oil in a pan over medium heat. Add the urad dal and chana dal. Roast them until they turn golden brown and fragrant – about 3-5 minutes.
3. Add the whole red chillies and sauté for another minute until they become slightly crisp.
4. Now, add the mint leaves and sauté until they wilt down – this will only take a minute or two.
5. Mix in the grated coconut and turn off the heat.
6. Add the tamarind and jaggery to the mixture. Let it cool down a bit before moving on.
7. Transfer everything to a grinder or blender. Add a little water gradually, and grind to a smooth, thick paste. Add salt and hing while grinding.
8. Taste and adjust the seasoning as needed. Add more salt, jaggery, or chillies to your liking.

Expert Tips

• For a smoother chutney: Grind with ice-cold water.
• Don’t over-grind: Over-grinding can make the chutney bitter.
• Adjust the water: Add water gradually to achieve the desired consistency.

Variations

I love experimenting with this recipe!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.

Spice Level Adjustment – Mild, Medium, Hot

• Mild: Use 4-6 red chillies and remove the seeds.
• Medium: Use 8-10 red chillies.
• Hot: Use 12+ red chillies and leave the seeds in!

Festival Adaptations – Ganesh Chaturthi & Diwali

During Ganesh Chaturthi, this chutney is often served with modak. For Diwali, it’s a perfect accompaniment to festive snacks like chakli and sev.

Regional Variations – Maharashtra, Karnataka, Tamil Nadu

Each region has its own twist! In Maharashtra, they often add a little bit of coriander. In Karnataka, you might find peanuts added for extra crunch. Tamil Nadu versions sometimes include a small piece of ginger.

Gluten-Free Confirmation

Yes! This Pudina Chutney is naturally gluten-free.

Serving Suggestions

This chutney is incredibly versatile. Here are a few ideas:

• Serve with samosas, pakoras, or vada.
• Enjoy with idli, dosa, or uttapam.
• Use as a spread for sandwiches or wraps.
• Add a dollop to your rice for extra flavor.

Storage Instructions

Store the Pudina Chutney in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.

FAQs

Let’s answer some common questions!

What is the best way to store Pudina Chutney?

Store it in an airtight container in the fridge. Adding a tiny drop of oil on top can help prevent discoloration.

Can I make Pudina Chutney without tamarind?

Yes, you can! Use 1-2 tablespoons of lemon or lime juice instead.

What can I substitute for jaggery in this recipe?

You can use brown sugar or honey, but jaggery adds a unique flavor.

How do I adjust the spice level of the chutney?

Adjust the number of red chillies and remove the seeds for a milder chutney.

Can I use frozen mint leaves for this recipe?

While fresh is best, you can use frozen mint in a pinch. Thaw it completely and squeeze out any excess water before using.

What are the health benefits of Pudina Chutney?

Mint is known for its digestive properties and is rich in vitamins and antioxidants.

Is Hing (Asafoetida) essential for this recipe?

While you can technically make it without, hing adds a unique flavor that really elevates the chutney. I highly recommend using it!