My Goodness Kitchen

menu icon
subscribe
search icon
×

Pudina Chutney | Indian Mint Chutney

Updated: | Published: | by | 5 Comments

Skip to Recipe

Here's a simple but flavourful pudina chutney recipe. With vibrant mint, coriander, coconut yoghurt, lime, garlic and ginger this Indian staple can be whipped up in minutes in your food processor or blender.

Serve it with homemade vegan naan and chickpea curry, vegan red lentil curry or a masoor dal.

A bowl of dip.
Jump to:

What is Pudina Chutney?

So, the elephant in the room is that this mint chutney looks nothing like what many of us think of when we hear the word "chutney". My Nan ate chutney and cheese on toast and it looked nothing like this saucy number.

However, "chutney" in Indian cuisine refers to not only chunky fruit relishes but a variety of sauces. Chutneys can be wet, semi-dry or dry; they can be hot, sour or spicy, smooth or chunky.

Pudina chutney is mint chutney. With an abundance of fresh mint, ginger, lime and garlic it has oodles of flavour with very little effort.

Why We Love This Recipe

Pudina chutney is such an easy and delicious side. There are so many reasons to love it. It's:

  • Ready in around 5-minutes flat
  • Adaptable for little tastebuds - just reduce the chilli
  • Naturally gluten-free
  • Healthy
  • Versatile - we serve this with curry, chopped raw vegetables and over crispy potatoes.

Ingredients

  • fresh mint and coriander
  • coconut yoghurt
  • garlic and ginger
  • lime or lemon juice - I use whichever I have handy
  • jalapeño chilli
  • salt and
  • maple syrup
Mint leaves up close.

Recipe Variations

Trawling the internet and my cookbook shelves I found there is no hard and fast way to make mint chutney. Some recipes include cumin, others use lemon, some add yoghurt while others don't. I love Vegan Richa's vibrant yoghurt-free version. It is robust and flavour-packed.

For this recipe, however, I tempered things a little. I wanted a chutney that would

  • work as a sauce for dipping, drizzling and scooping
  • be something my little person would or could eat (so not too spicy) and
  • come together in literally minutes

We serve this gorgeously green mint chutney on crispy smashed potatoes, roast vegetables and with my homemade vegan naan. It works great alongside curries like my walk-away chickpea tomato and spinach curry or mushroom and chickpea tikka masala. If you have a great spicy curry you love, it makes a lovely cooling side. Having said that, if you want to turn the heat up on this chutney, leave the seeds in your jalapeño or add two.

Make it your own. Enjoy, x

Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

A bowl of green dip on a wooden surface.

Make This Recipe

Pudina Chutney | Indian Mint Chutney

A simple but flavourful pudina chutney recipe. Vibrant mint, coriander, yoghurt, lime, garlic and ginger combined in minutes.
5 from 7 votes
Print Pin Rate
Course: Condiment | Sides and Condiments
Cuisine: Indian
Prep Time: 10 minutes
Servings: 8
Calories: 107kcal
Author: Amanda Logan

Ingredients 

  • ¾ cup coconut yoghurt
  • 1 and ½ cup mint fresh leaves
  • 1 cup coriander packed cup, leaves only
  • 1 inch ginger peeled and finely sliced
  • 1-2 small garlic cloves
  • 2 tablespoon lime juice or lemon + more to taste
  • ½ jalapeno chilli de-seeded and chopped
  • ½ teaspoon salt
  • 1 teaspoon maple syrup or sugar

Instructions

  • Add all the ingredients to a blender or food processor and process until smooth.
  • Taste and adjust the sweetness or heat to taste.
  • Serve straight away or store in a sealed container for up to 4 days in the refrigerator.

Notes

To make a spicier chutney, add the whole chilli. For more spice, leave in the seeds in. 
 

Nutrition

Calories: 107kcal | Carbohydrates: 19g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 221mg | Potassium: 1404mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2121IU | Vitamin C: 173mg | Calcium: 417mg | Iron: 13mg
Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.

«
»

Comments

    5 from 7 votes (4 ratings without comment)

    Questions or Comments? Drop them Right Here.

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. April says

    5 stars
    Delicious but how could I make this less thin? The flavor is incredible! Also is this the base for Salt Lassi?

    Reply

    • Amanda says

      Hi April, I am so glad you like the pudina chutney! The only way to make the chutney thicker is to reduce the amount of liquid - so in this case yoghurt - but that would reduce the creaminess. You could try including ground chia seeds in the blender - they will thicken anything. Having said that, Vegan Richa's recipe for mint chutney doesn't have yoghurt at all. You might like to check her recipe out. Namkeen lassi or salted lassi is usually yoghurt, water, cumin and salt so there are similarities. 🙂
      Thanks so much for your note, April.

      Reply

  2. BeK says

    5 stars
    Oh, my goodness! I loved this sauce - so easy to make and perfectly balanced. We had it with vegetables and flatbreads and it was amazing. Thank you.

    Reply

  3. Samantha says

    5 stars
    Hi Amanda. Do you think an herb other than cilantro could work here or could I leave it out? Your recipe looks amazing and I have everything on hand to make this tonight except cilantro. What do you think? Thank you very much!

    Reply