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.
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.
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. Cumin appears in many but not all. 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
To that end, this vegan pudina chutney is made with:
- 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
We serve this gorgeously green sauce 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
Pudina Chutney | Indian Mint Chutney
- 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 tbsp lime juice or lemon + more to taste
- ½ jalapeno chilli de-seeded and chopped
- ½ tsp salt
- 1 tsp maple syrup or sugar
- 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.