Vegan Condiments and Sauces

Pudina Chutney | Indian Mint Chutney

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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.

Overhead image of a bowl of mint sauce on a rustic table

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.

Fresh mint

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. 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

A close up image of green mint sauce in a white bowl

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 1 vote
Print Pin Rate
Course: Condiment | Sides and Condiments
Cuisine: Indian
Keyword: mint chutney | pudina chutney
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 tbsp lime juice or lemon + more to taste
  • ½ jalapeno chilli de-seeded and chopped
  • ½ tsp salt
  • 1 tsp 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 this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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