Ever wish you could transform plain rice, idli, or roti into a burst of fresh, fiery flavor in seconds?
This Spicy Mint Chutney (Pudina Pachadi) is the answer. Loaded with mint, coconut, garlic, and a tempering of fragrant spices, it’s a thick, vibrant paste that adds oomph to any South-Indian meal—or just about any dish that needs a zingy kick.
Why This Mint Chutney Is a Game-Changer
- Bold, fresh flavor: The combination of mint, tamarind, and coconut gives you sweet, tangy, and spicy notes all at once.
- Quick & Versatile: Ready in under 15 minutes and perfect with rice, idli, dosa, or even kebabs and sandwiches.
- Health Boost: Mint leaves offer cooling properties, aid digestion, and are rich in antioxidants.
- Make-Ahead & Store: Keeps in the fridge for 2–3 days—your shortcut to instant flavor all week.
Ingredient Breakdown: A Deep Dive
- Oil & Yellow Lentils (Chana & Urad Dal):
- A small tempering of chana dal and urad dal in oil adds a subtle nuttiness and ensures your chutney won’t taste raw.
- A small tempering of chana dal and urad dal in oil adds a subtle nuttiness and ensures your chutney won’t taste raw.
- Garlic & Ginger:
- Provide a savory backbone. Fresh ginger’s zing and garlic’s pungency balance the mint’s coolness.
- Provide a savory backbone. Fresh ginger’s zing and garlic’s pungency balance the mint’s coolness.
- Tamarind Bits:
- Bring tang and a hint of complexity that screams “South India.”
- Bring tang and a hint of complexity that screams “South India.”
- Red Chilies:
- Five dried red chilies for heat—adjust based on your spice tolerance.
- Five dried red chilies for heat—adjust based on your spice tolerance.
- Fresh Coconut:
- Half a cup of grated coconut adds creaminess and natural sweetness.
- Half a cup of grated coconut adds creaminess and natural sweetness.
- Curry Leaves:
- Impart that unmistakable herbal aroma unique to South-Indian cooking.
- Impart that unmistakable herbal aroma unique to South-Indian cooking.
- Mint Leaves:
- Two bunches (washed and dried) pack the chutney with vitamin C, antioxidants, and a refreshing taste.
- Two bunches (washed and dried) pack the chutney with vitamin C, antioxidants, and a refreshing taste.
- Rock Salt & Hing (Asafoetida):
- Rock salt enhances mineral content and flavor, while a pinch of hing supports digestion and lends a subtle umami note.
- Rock salt enhances mineral content and flavor, while a pinch of hing supports digestion and lends a subtle umami note.
- Water:
Just enough to blend into a thick, coarse paste.
Here’s How It All Comes Together
- Roast the Base:
- Heat oil in a pan over medium-low flame. Add chana dal and urad dal, stirring until they turn a light golden brown (about 3 minutes). This step removes any raw lentil taste and builds a toasty base.
- Heat oil in a pan over medium-low flame. Add chana dal and urad dal, stirring until they turn a light golden brown (about 3 minutes). This step removes any raw lentil taste and builds a toasty base.
- Sauté Aromatics & Spice:
- Add crushed garlic cloves and a small piece of chopped ginger. Stir for another 30 seconds. Toss in a few tamarind bits (about a teaspoon’s worth) and dried red chilies, then fresh coconut bits. Sauté for 3 minutes until the coconut lightly browns. Finally, add curry leaves and sauté for 30 seconds more.
- Add crushed garlic cloves and a small piece of chopped ginger. Stir for another 30 seconds. Toss in a few tamarind bits (about a teaspoon’s worth) and dried red chilies, then fresh coconut bits. Sauté for 3 minutes until the coconut lightly browns. Finally, add curry leaves and sauté for 30 seconds more.
- Wilt the Mint:
- Add bunches of mint leaves. Keep stirring until the leaves shrink—this takes about 2 minutes. The mint will darken and release its essential oils.
- Add bunches of mint leaves. Keep stirring until the leaves shrink—this takes about 2 minutes. The mint will darken and release its essential oils.
- Season & Cool:
- Sprinkle rock salt and hing/asafoetida. Stir once more, then turn off the flame. Let the pan rest so everything cools completely—this preserves the mint’s bright color and fresh flavor.
- Sprinkle rock salt and hing/asafoetida. Stir once more, then turn off the flame. Let the pan rest so everything cools completely—this preserves the mint’s bright color and fresh flavor.
- Grind to a Thick Paste:
- Transfer the cooled ingredients into a blender or wet grinder. Add just enough water to help the blades move—aim for a thick, coarse consistency rather than a runny sauce.
- Transfer the cooled ingredients into a blender or wet grinder. Add just enough water to help the blades move—aim for a thick, coarse consistency rather than a runny sauce.
- Prepare the Tempering:
- In a small pan, heat oil. Add urad dal, mustard seeds, and cumin seeds. Once the mustard seeds splutter, toss in dried red chili broken into two pieces and a handful of curry leaves. Sauté until the leaves crisp (about 1 minute), then immediately sprinkle this sizzling tempering over your ground chutney.
- In a small pan, heat oil. Add urad dal, mustard seeds, and cumin seeds. Once the mustard seeds splutter, toss in dried red chili broken into two pieces and a handful of curry leaves. Sauté until the leaves crisp (about 1 minute), then immediately sprinkle this sizzling tempering over your ground chutney.
- Serve & Store:
Mix the tempering into the chutney gently. Transfer to a bowl or jar. Serve immediately with steaming rice, idlis, dosas, or as a side for any grilled or tandoori dish. If storing, cool to room temperature, then refrigerate in an airtight container—good for 2–3 days.
💡Pro Tip: For the best aroma, use fresh mint—avoid limp or older leaves. If your mint is slightly wilted, submerge it in cold water for 10 minutes before using to perk it back up.
What Goes Along
- Hot Steamed Rice & Ghee: One spoon of this chutney over hot rice makes an instant meal.
- Idli & Dosa: Ditch-store-bought podi—dip your soft idlis or crispy dosas into this fresh, tangy chutney.
- Pakoras & Kebabs: Use as a dip for onion pakoras, vegetable fritters, or chicken kebabs.
- Sandwich Spread: Thinner the chutney with a bit of water to smear on bread for a green, spicy twist.
How to Serve
Spoon your Spicy Mint Chutney into a small dipping bowl. For a pop of color, add a few extra fresh curry leaves or a sprinkle of fresh mint on top. Place it alongside your main dishes or snacks for that instant flavor kick.
Packing & Make-Ahead Tips
- Make-Ahead Aromatic Roasting: Roast the lentils and sauté garlic, ginger, chilies, coconut, and curry leaves up to 12 hours ahead—store this cooled mixture in the fridge. When it’s time to serve, simply blend with mint, salt, and hing, then add the tempering.
- Storing Chutney: Keep it in an airtight container in the coldest part of the fridge. The bright green color may mellow slightly, but the taste stays vibrant.
- Freezing Option: Portion into ice-cube trays, freeze, and pop out cubes as needed. Thaw in the fridge overnight—great for a quick fix without defrosting a whole batch.
Party & Bulk Prep
For gatherings, double or triple the recipe but keep the tempering separate until just before serving. In a large bowl, offer bowls of chutney atop a DIY dosa/idli station, or line them next to grilled veggies, kebabs, or fried snacks so guests can scoop as they please. This chutney’s bold green hue and fresh aroma will instantly elevate any spread—no one will believe how little time it took.
Spicy Mint Chutney
Description
A vibrant Spicy Mint Chutney featuring roasted chana dal, urad dal, garlic, ginger, tamarind, red chilies, coconut, curry leaves, and fresh mint, all ground into a thick paste and topped with a crisp mustard-cumin tempering. Pair it with rice, idli, dosa, pakoras, or sandwiches for an instant flavorful boost.
Ingredients
For Tempering
Instructions
Prep Work
-
Prepare Mint Leaves
Pluck fresh mint leaves from their stems, rinse them under cool water, and pat dry.
-
Prepare Curry Leaves
Remove curry leaves from their stems, rinse gently to remove any dust, and set aside. -
Peel Garlic
Peel each clove of garlic until all papery skin is removed, then keep the cloves ready. -
Chop Ginger
Peel and finely chop about a one-inch piece of ginger into small bits. -
Chop Coconut
Cut or grate fresh coconut into small pieces, roughly half a cup worth, and keep them ready. -
Break Tamarind
Break a small piece of tamarind into several bite-sized bits so it’s easier to grind later. -
Rinse Dals
Rinse chana dal and urad dal under running water until the water runs clear; drain well.
Method
-
Saute dal
Heat oil in a pan, add chana dal and urad dal, and saute on medium-low heat until they turn golden.
-
Add aromatics and base
Add peeled garlic cloves, chopped ginger, tamarind bits, whole red chillies, and chopped coconut pieces. Saute for about 3 minutes.
-
Add curry leaves
Add fresh curry leaves to the pan and saute briefly until they crisp slightly. -
Add mint and spices
Add fresh mint leaves, rock salt, and hing; continue to saute until the leaves shrink and become fragrant.
-
Cool mixture
Turn off the stove and let the entire cooked mixture cool down completely in the pan. -
Grind chutney
Transfer cooled ingredients into a mixer jar. Add a little water and grind into a coarse, thick paste.
-
Prepare tempering
Heat oil in a small tempering pan. Add urad dal, mustard seeds, and cumin seeds; saute until mustard seeds start to splutter and dal turns light brown. -
Final tempering
Add a whole red chilli and fresh curry leaves to the hot tempering; saute briefly, then turn off the heat.
-
Combine and serve
Pour the tempering over the ground chutney and mix gently. Serve hot with rice or any tiffin of your choice.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 94kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 2.5g13%
- Sodium 390mg17%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 2.4g10%
- Sugars 1.2g
- Protein 2.2g5%
- Vitamin A 220 IU
- Vitamin C 6.8 mg
- Calcium 53 mg
- Iron 1.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.