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.
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:
Ingredients
- fresh mint and coriander
- coconut yoghurt
- garlic and ginger
- lime or lemon juice - I use whichever I have handy
- jalapeƱo chilli
- salt and
- maple syrup
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 jalapeƱo or add two.
Make it your own. Enjoy, x
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Pudina Chutney | Indian Mint Chutney
Ingredients
- Ā¾ cup coconut yoghurt
- 1 and Ā½ 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
- Ā½ jalapeno chilli de-seeded and chopped
- Ā½ 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.
April
Delicious but how could I make this less thin? The flavor is incredible! Also is this the base for Salt Lassi?
Amanda
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. š
Thanks so much for your note, April.
BeK
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.
Samantha
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!
Amanda
Hey Samantha, I haven't done it before but I did see a recipe without the cilantro (I've included the link below). You could also try it with parsley, if you have it. Let me know how you go! š
https://www.indianhealthyrecipes.com/pudina-chutney-recipe-idli-dosa-vada/