pudina chutney

pudina chutney

Chutney to an Indian meal is like a cool breeze on a hot summer day or like the beat of the music. Alright, Alright !! before I get all poetic any Indian meal is incomplete without the famous Mint and Coriander Chutney. It is incredibly flavourful, fresh and springy, with a slight hint of spiciness.

My own personalized chutney holster

You can always find fresh mint and coriander chutney in my refrigerator. It’s like my go-to chutney whenever I want to add that extra zing to my food. I can totally imagine myself with my own personalized sauce holster or in my case chutney holster and be always, anytime, anywhere ready to spice up a meal. It just tastes so amazing in so many different ways. Don’t believe me? Give it a taste.

It can be savoured as a dollop on the side with a meal, or as a spread for sandwiches or as a dip for the crunchy pakoras and samosas. A lot of the Indian street food use mint chutney as a base like the Bombay sandwich, papdi chaat, sev puri or vada pav.

Not only is the mint and coriander chutney quintessential to Indian cuisine for its versatility, it is also quite healthy. Mint (pudina) is loaded with anti-oxidants and phytonutrients, hence it works wonders when treating indigestion and bloating. One of the main reason for it to be served with street food or fried food is not just that it enhances the taste but it also aids in digesting all that street food. Mint as a herb is anti-inflammatory and anti-bacterial and can be used as a quick breath freshener, as a cure for acne prone skin, and for calming and cooling skin rashes or insect bites.

My version of the pudina chutney recipe..

For my version of the mint and coriander chutney recipe, I use mint and coriander leaves in 1:3 ratio, meaning 100gms of mint leaves for 300gms of coriander leaves. All you got to do is blitz away the leaves along with some green chilies, peeled and sliced onions and raw mango with some salt and red chili powder to taste, some roasted cumin seeds and sugar to a slightly coarse consistency and Voila!! Your mint chutney is ready. I like my mint chutney a bit coarse in texture, I m not a big fan of those smooth saucy kind of chutney texture. Although, you are more likely to find the smooth saucy kind at most eateries and other online chutney recipes.

This mint chutney recipe would make about a 500 grams jar full of zesty goodness, keeping good company to other sauces in the fridge. You can, of course, adjust the quantities of the ingredients in the same proportion as per desired final quantity. It usually last about a week to 10 days in a refrigerator and longer if stored in a freezer. But if you do wish to store in the freezer, do so in small quantities as once you defreeze the mint chutney, you shouldn’t refreeze it.

Do share your creations involving the Mint and Coriander Chutney by tagging me @the_cinnamon_life on Instagram using the hashtag #the_cinnamon_life.


Mint and Coriander chutney
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Any Indian meal is incomplete without the famous Pudina Chutney, a condiment made with coriander and mint leaves. It is incredibly flavourful, fresh, and zingy. It is not only quintessential to Indian cuisine for its versatility, it is also quite healthy.

Course: Chutney
Recipe by: Divya
  • 100 grams Mint Leaves
  • 300 grams Coriander Leaves
  • 2-3 pieces Green Chillies
  • 4 medium Onion
  • 1 medium Raw Mango
  • 1 tsp Salt
  • 1/2 tsp Red Chilli Powder
  • 1.5 tsp Roasted Cumin Powder
  • 1 tsp Sugar
  1. Pluck mint and coriander leaves. Wash the leaves and green chillies and keep aside.

  2. Roughly chop the onion and the raw mango. 

  3. In the blender, blitz away the mint leaves, coriander leaves, green chillies, chopped onion and chopped raw mango to a coarse consistency. 

  4. Add salt and red chili powder, mix well with a spoon. Adjust the flavourings as per taste.

  5. Add roasted cumin powder and sugar, mix well with a spoon. 

  6. Mint and Coriander Chutney or more famously known as the Pudina Chutney is ready.



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