Tangy Pudina Chutney

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 1x


  • 2 cups Mint leaves (Pudina) {washed clean}
  • 1/2 cup Freshly Grated Coconut {Thaw if using frozed coconut}
  • 1/4 cup Tamarind Fruit (or use 2 TBsp Tamarind Puree)
  • 1/4 cup warm water (to soak tamarind fruit)
  • 4 Dried Red Chilli (more or less according to spiciness) {{Or any kind or Chilli for spiciness}}
  • 1 TBsp Urad Dal (Split Black Gram) {skip if unavailable & use some other lentil}
  • 1 tsp Vegetable Oil
  • 2 tsp Salt (adjust to taste)
  • ** More Water if you want a more liquid-y chutney

For tempering (optional, but preferable)

  • 1 tsp Vegetable Oil
  • 1 tsp Black Mustard Seeds
  • 2 TBsp Curry Leaves


  1. Soak the Tamarind in warm water for 10 minutes to ease the pulp out.
  2. In a wok / pan with high sides, heat the oil, add Urad Dal (Split black gram) and Dry Red Chilli.
  3. Fry till the Urad dal turns light golden brown. (around 3-4 minutes on high)
  4. Add the whole thing along with the tamarind soaked in water to a blender / grinder.
  5. Add freshly grates coconut to the mixture.
  6. Meanwhile on the same wok, add the clean, washed Mint Leaves.
  7. Fry for 3-4 minutes until it has reduced to a mush. This frying gives a distinct taste to the chutney.
  8. Add the reduced leaves to the blender. Add SALT & Blend to a coarse paste.
  9. For the tempering, heat oil, add mustard seeds. Once that starts to splutter, add curry leaves & turn off.
  10. Add this to the chutney. Mix well & serve


  1. Stays well in the refrigerator upto a week

  • Category: Chutney
  • Cuisine: South Indian