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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 6 votes
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Course: Condiment | Sides and Condiments
Cuisine: Indian
Prep Time: 10 minutes
Servings: 8
Calories: 107kcal
Author: Amanda Logan


  • 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


  • 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.


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


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
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