South Indian style mint chutney

I used to be a big fan of the sweet and sour sauce, but I guess that’s about to change. I thought I would try to make an Indian style chutney from the mint leaves. This chutney has a lovely minty and tangy taste and is perfect with breads and steamed veggies. You can also use this chutney with dosa or upma.

Mint chutney is a common condiment in India, especially among the South Indian people. It is very common in South Indian cuisine and is usually served as a side dish with rice or as a main dish for snack. It is also typically served with any meal that has rice. Mint chutney is made using fresh mint leaves and chilli pepper. The base is commonly made from tomatoes, whole spices and onions.

Mint is a commonly used ingredient in Indian cuisine, with a wide variety of authentic recipes and preparation styles. Mint is especially popular in the southern part of the country, where it is used in both vegetarian and non-vegetarian dishes. Some of the most popular ways of preparing mint in South India include steaming, pickling, boiling, and making a mint chutney. Mint chutney can be prepared in a variety of ways, depending on the recipe and ingredients used. Some recipes use a mixture of mint, onions, ginger, fenugreek, red chili, and saltwater, while others use a mixture of mint leaves, jaggery, and sugar. Recipes used with this chutney can vary from region to

A south Indian side dish for idli and dosa is mint chutney (pudina chutney). The flavor of this chutney is mustardy, nutty, sour, and spicy. It also has a creamy texture that distinguishes it from other south Indian chutneys since it is devoid of coconut. In a similar way, you may create coriander chutney. This mint chutney is a delicious addition to idli and dosa.

Time to prepare: 5 minutes

Time to cook: 10 minutes (including grinding)

Tamil Nadu, India’s cuisine

3–4 servings

Medium-hot spiciness


  • 2 tsp. oil
  • 1/4 teaspoon or a pinch of hing (asafoetida)
  • 1 cup (30 gms) mint leaves
  • 1/4 teaspoon ginger (optional)
  • 3 dried chilies
  • 2 green chillies
  • 1/2 to 1 teaspoon mustard seeds
  • 1 tablespoon urad dal
  • 1 tsp. dry tamarind paste (size of a gooseberry) (if using concentrate)
  • 1/2 cup (120 ml) water
  • a pinch of salt (to taste)


  • Soak the tamarind for a few minutes in boiling water. You may either add the tamarind straight to the mixer (after removing the seeds) or extract the pulp and utilize it.
  • Prepare a vessel by preheating it. When the oil is hot, add the mustard seeds, urad dal, dried chilies, and green chilies. Sauté for a few minutes over medium to low heat, until the urad dal and dried chilies are light golden or brown.
  • Toss in the hing. Add the mint leaves and stir vigorously. Sauté until the leaves have decreased in size (water has been absorbed), but not to the point of being crunchy or changing color. Allow time for cooling.
  • In a mixer, combine all of the ingredients, including the ginger and tamarind (added directly or paste). First, grind without adding any water.
  • If using tamarind water or pulp, adjust the amount of water as needed. As needed, add water to get the desired consistency. To make a smooth or mildly gritty paste, grind the ingredients to a fine powder.
  • Serve as a side dish or dip with dosas or idlis in a serving bowl.


  • You can create coriander leaves chutney using the same ingredients by substituting the mint leaves with coriander leaves.
  • I used both dried red and fresh green chilies in my chutney. They’re both optional, and you may utilize one or the other. Add chillies to taste, depending on how hot you want it.
  • After transferring the chutney to a serving dish, add the tempering (oil 1 tsp, mustard seeds 1/4 tsp, and 5 curry leaves) if desired.
  • Dry tamarind may be used by soaking it in hot water for a few minutes, then extracting the pulp and using it. Remove the seeds and add the tamarind straight to the chutney as an alternative. You may alternatively use 1 tsp of tamarind paste that has been thickened and concentrated.
  • If you want the chutney to be a bit thinner, add a little water to get the desired consistency.


South Indian style mint chutney is a very spicy mint chutney made with green chillies, curry leaves and coriander. The chutney can be use as a dip with rice, as a side dish or as a accompaniment with any South Indian meal.. Read more about pudina chutney without coriander and let us know what you think.

Frequently Asked Questions

How do you remove bitterness from Mint Chutney?

To remove bitterness from Mint Chutney, you can add a few drops of lemon juice and a pinch of salt.

What do you eat Mint Chutney with?

I eat Mint Chutney with anything that is not a sandwich.

What is Mint Chutney made of?

Mint chutney is a type of condiment made from mint leaves, sugar, and vinegar.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.