Mint Chutney/Pudina Chutney ~ No Coconut Version

I like to try different chutney varieties to accompany idly and dosa.Most of our week day dinner would be either idly or dosa.Also I make two varieties of chutney, as myself and hubby prefers a bit spicy chutney and for kids milder one.
As I had lot of homegrown mint leaves I tried this version of chutney to accompany dosa for our dinner.This chutney doesn't need coconut and it stays for 3-4 days in refrigerator.This chutney recipe, I noted down from a friend of mine who makes excellent chutney with veggies and greens.Off to the recipe......

                                                                               Mint Chutney/Pudina Chutney

   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 10 minutes
   Serves ~ 4(generously)


Mint leaves/pudina
2-2.5 cups(tightly packed)
Onion( finely chopped)
1( medium size)
Green chilly/pachamilagai
Tomato (finely chopped)
1 (small size)
Turmeric powder/manjal podi
 a pinch
Red chilly/varamilagai
a small gooseberry size
1 tsp or to taste
Coriander leaves(optional)
1/2 cup(tightly packed)
2 -3 tsp

 For Tempering

Mustard seeds/kadugu
1/2 tsp
Urad dhal/u;utham paruppu
1/2 tsp
a pinch
Curry leaves/karivepillai
few leaves
  • Heat around 2 tsp of oil in a pan,to this add the green chilly,red chilly and onion.Saute it till the onion becomes transparent.Add in the chopped tomato and cook it till the tomato becomes mushy.At this stage add the mint and coriander leaves,saute it till the leaves change its color.Add in the tamarind,turmeric powder and salt,mix it well and put off the flame.Let it cool down.
  •  After cooling grind it to a paste with water as needed.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.
  •  Serve it  with idly or dosa.

  • The amount red chilly and green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
  • Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.


This recipe is off  to Cook Book Challenge for July,Week#3.


I think we ended up making something similar Nalini..your mint chutney looks awesome and will be a great tiffin chutney..

I do it very similar one .. This looks lovely tempting color

Love how bright and green the chutney is. :-)

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