Get two tasty Pudina Chutney (a.k.a Mint Chutney) recipes to serve with an array of Indian snacks. There are various ways Mint Chutney is made. Here I have shared two easy recipes that you will like. You can choose to serve both the chutney condiments with any Indian snacks. However make the first mint chutney recipe that has fresh curd (yogurt) in it, to pair with tandoori snacks. Both the recipes are easy and a breeze to prepare in a blender.
About Pudina Chutney Recipes
Mint is also known as Pudina in Hindi and hence the name of this bright condiment dip. My recipes make for a really flavorful, tasty chutney that has a balance of flavors.
You will simply love them to pair with your favorite Indian snacks. As is with Indian cuisine, there are many ways mint chutney is made. You can do many variations by excluding or including spices in the recipe.
As I have mentioned above, I am sharing two recipe for this tasty condiment.
1. Mint Chutney With Yogurt (Tandoori Chutney)
My first recipe is the mint chutney that is served in restaurants with tandoori snacks like hara bhara kabab, dahi ke kabab, paneer tikka etc. The taste of this yogurt mint chutney is similar to the tandoori chutney that is made in restaurants to be served with tandoori snacks or kababs.
This recipe gets done in 15 minutes and is easy. Do note that you don’t need to make special tandoori snacks to make this chutney. You can serve it with any evening snacks like pakoda, samosa, sandwich, kachori, vada etc.
This pudina chutney has a nice tangy taste that comes from the addition of curd or yogurt. Fresh curd imparts a distinct taste in this chutney along with the other ground spices that are added.
If you are allergic to dairy or a vegan then make this pudina chutney with cashew yogurt or almond yogurt. You can even add 1 small tomato or a bit of lemon juice. At times, I make this chutney variant with some tomatoes and it tastes equally good.
2. Pudina Chutney for Tea-time & Chaat Snacks
The second recipe is of an easy mint chutney served with evening snacks like samosa, pakoda, dhokla, veg cutlet etc. You can also add this chutney in street food chaat snacks like bhel puri, pani puri, sev puri, ragda pattice, aloo tikki chaat, samosa, cutlet etc.
This chutney features fresh mint leaves, ginger, garlic, chillies and a few spices. I also add a bit of a lemon juice to give some acidic notes to the chutney. It also helps in keeping the color of the chutney green for some time.
Like my earlier recipe, this simple version also does not take much time to make. Within 15 minutes the mint chutney will be ready to serve.
I also use this mint chutney as a sandwich spread and even serve it as a side dip with sandwiches.
How to make Pudina Chutney with Yogurt – Recipe 1
1. In a mixing bowl first take 3 to 4 tablespoons of fresh curd (yogurt) and whisk it till it’s smooth.
Then add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon dry mango powder (amchur) and salt as per taste to the beaten and whisked curd. Stir to combine the ground spices with the curd or yogurt.
2. In a blender or mixer-grinder take the following herbs and spices:
- 1.5 cups freshly rinsed mint leaves (pudina)
- 1 cup rinsed coriander leaves
- 1 to 2 green chilies (or ½ to 1 teaspoon chopped)
- 1 small chopped onion (about ¼ cup chopped onion)
- 3 to 4 small to medium-sized garlic cloves (or ½ teaspoon chopped garlic)
- 1 inch chopped ginger (or 1 teaspoon chopped ginger)
3. Blend or grind with 2 to 3 tablespoons of water or as needed to a smooth and fine consistency. Transfer the prepared green chutney paste to the curd in the bowl.
Keep in mind not to add too much of water while blending the chutney ingredients.
4. With a spoon mix both the green chutney with the curd. Continue to mix and blend till you get an even color.
Check the chutney for salt and taste and add more salt and ground spice powders if needed.
5. Serve the pudina chutney immediately or serve it chilled with any tandoori snack or a tandoori starter recipe.
Refrigerate any leftover chutney in an airtight steel box. This chutney stays good for 1 to 2 days in the fridge.
How to make Mint Chutney – Recipe 2
1. Pluck only the leaves from the stems. You will need 2 cups packed mint leaves. Rinse them very well. Also, rinse 1 or 2 green chilies and 1 inch peeled ginger.
2. Then add mint leaves in a grinder jar along with the roughly chopped ginger and green chilies. For a spicy chutney, you can add more green chilies.
3. Also add ½ teaspoon chaat masala and salt as required. If you do not have chaat masala, then add ¼ teaspoon dry mango powder (amchur powder), ¼ teaspoon roasted cumin powder and ¼ teaspoon black salt.
4. Add ½ teaspoon lemon juice.
5. Add 1 or 2 tablespoons of water and grind or blend to a smooth consistency.
6. Grind well. Also, do not add too much water while grinding.
7. Remove the mint chutney in a bowl or a small jar. Serve mint chutney with snacks like veg cutlet, bread pakoda, french fries, cheese balls, kabab, paneer tikka etc.
If not using the mint chutney, then refrigerate the mint chutney in an airtight steel box. This chutney stays good in the fridge for 4 to 5 days.
How to store Pudina Chutney
1. This chutney refrigerates well and keeps good for 3 to 4 days in an airtight box or container in the fridge.
2. Please use a steel box (steel containers) for storing food items like chutneys in the fridge.
3. After refrigerating the color does change and the flavors also change, but the chutney is still edible.
4. Avoid freezing the chutney as the taste changes totally and it does not taste like a fresh pudina chutney or a refrigerated pudina chutney.
5. Always refrigerate any leftover mint chutney. At room temperature, the mint chutney will get spoiled.
- Firstly only use the leaves. Do not use the stems. Addition of stems can give the chutney a bitter taste.
- The mint leaves have to be fresh as fresh mint leaves give a really good aroma and taste in the chutney. Avoid using wilted or stale mint leaves.
- To avoid discoloration later, you can add a bit of lemon juice to the chutney. It helps in retaining the green color of the mint chutney. Lemon juice also increases the shelf life of the chutney.
- Grind or blend the mint leaves and other ingredients finely. Do not keep it semi-fine or coarse.
- Make a slightly thick or medium consistency in the pudina chutney. Do not add too much water and make a thin chutney as more water reduces the overall taste and flavor in the chutney.
- If you can get black salt, then please do add it as it gives a mildly sharp taste to the chutney.
- Chaat masala is another important ingredient that should not be skipped. So please do try to add chaat masala powder in both the chutney recipes.
Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Pudina Chutney | Mint Chutney (2 Ways)
Get two Pudina Chutney or Mint Chutney recipes that are easy, quick and takes less than 15 minutes to make. You can serve this bright condiment with tandoori snacks, kababs, chaat snacks or Indian tea-time snacks.
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
For pudina chutney with curd for tandoori snacks – recipe 1
For mint chutney with Indian snacks – recipe 2
Making mint chutney with yogurt – recipe 1
Take the fresh curd in a bowl and beat it with a whisk or spoon till smooth.
Mix the roasted cumin powder, chaat masala, dry mango powder (amchur) and salt with the curd.
Rinse both the mint and coriander leaves very well in water. Then grind the mint leaves, coriander leaves, ginger, garlic, onion and green chillies with 2 to 3 tablespoons water to a smooth and fine consistency.
Mix the freshly ground green chutney with the curd to get an even color.
Check the chutney for salt and taste and add more salt or the spice powders if needed.
- Serve the pudina chutney with any tandoori snack or starter. Refrigerate the remaining chutney in an airtight steel box. It keeps well for 1 to 2 days in the fridge.
Making quick mint chutney for Indian snacks – recipe 2
Rinse 2 cups packed mint leaves very well in water. Also, rinse 1 or 2 green chillies and 1 inch peeled ginger.
Then add mint leaves in a grinder jar along with the roughly chopped ginger and green chillies.
- Add ½ teaspoon chaat masala, ½ teaspoon lemon juice and salt as per taste. If you do not have chaat masala, then add ¼ teaspoon dry mango powder (amchur powder), ¼ teaspoon roasted cumin powder and ¼ teaspoon black salt or regular salt as needed.
Add 1 or 2 tablespoons water and grind to a smooth consistency. Do not add too much water while grinding.
Remove the chutney in a bowl or a small jar.
- Serve mint chutney with snacks like a vegetable cutlet, bread pakoda, french fries, cheese balls, kabab, paneer tikka etc. If not serving straightaway, refrigerate it in an airtight steel box. This chutney keeps well for 3 to 4 days in the refrigerator.
- Use only the leaves and do not use the stems.
- Make sure the mint leaves are fresh and not wilted or stale.
- To make a spicy chutney add more green chillies.
- Lemon juice is added to avoid discoloration. But feel free to omit adding lemon juice if you do not prefer
- Grind or blend the mint leaves and other ingredients finely.
- Do not add too much water and make a thin chutney.
- If you can get black salt, then please do add it.
- Also do try to add chaat masala and do not skip it.
- You can easily scale both the recipes to make a big batch.
- Note that the approximate nutrition info is for the mint chutney made with curd.
Pudina Chutney | Mint Chutney (2 Ways)
Amount Per Serving
Calories 50 Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Vitamin A 1009IU20%
Vitamin B1 (Thiamine) 0.04mg3%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 0.4mg2%
Vitamin B6 0.1mg5%
Vitamin B12 0.1µg2%
Vitamin C 11mg13%
Vitamin D 0.01µg0%
Vitamin E 0.1mg1%
Vitamin K 13µg12%
Vitamin B9 (Folate) 28µg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Mint Chutney recipe post from the archives first published in October 2011 has been republished and updated on 22 June 2022.