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Mint Chutney
By : Preiyha Rajesh
Category : Chutneys and sauces, Mint, Onion, Tomatoes, Oil
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Wash Mint Leaves (2 or 3 times).
  2. Slice required amount of onion and tomato.
  3. Fry in a pan or kadai adding little oil with the following contents:
  4. Bengal gram, black gram, tamarind, ginger, garlic, green chillies and red chillies, fenugreek, pepper, cumin seeds, curry leaves, onion, tomato and finally mint leaves, add salt and hing to taste (Grated coconut can be added according to taste)
  5. Keep heat at optimum level.
  6. When the fry turns brown transfer the content to another vessel to cool it off (for some 2 minutes). Use a chopper to grind the contents.
  7. Enjoy your Mint chutney!

Note:Use only required amount of water while grinding, not too much, as it will become very dilute.

Optional: Can fry mustard, curry leaves and black gram in 1 teaspoon of oil and add to the required contents if required - Seasoning (Traditional finishing step - Thalippu)

This recipe is called Pudhina chutney in Tamil.


2 bunches - mint
1 - onion (small)
1 - tomato (medium)
small piece - ginger
1 piece - garlic
2 - green chilly
3 - red chilly
1 tsp - fenugreek
1 tsp - bengal gram
1 tsp - black gram
1 tsp - pepper
1 tsp - cumin seeds
a pinch - asafoetida
small lemon size - tamarind
curry leaves
salt to taste
2 tsp - oil for frying
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