Pudina Chutney Recipe – Mint Chutney Recipe – Traditional Andhra Style Mint Pachadi
Andhra is known for its variety of mouth-watering chutneys. Commonly they eat these chutneys with rice but you can also eat with chapati’s or as a spread on a sandwich. I love these chutneys because of its tangy and spiciness.
In this pudina chutney recipe, I am using dried red chilies only for tempering and using green chilies to make chutney. If you want you can replace green chilies with red, but I prefer green, because dried red chilies cause burning sensation so I avoid using it. Ultimately the choice is yours. There will be little difference in taste so you can go ahead make this chutney which suits your health and taste buds. So try this Mint Chutney Recipe and let me know your views below in comment section 🙂
Serving: 1 bowl
Preparation Time: 15-20 min
- 2 cup Fresh mint/pudina leaves
- 1 sprig curry leaves
- 2 tsp tamarind
- 3-4 garlic cloves/Lahasun
- 2 tsp sesame seeds (optional)
- 1 tsp coriander seeds (optional)
- 4-5 green chilies slit(you can increase or decrease the quantity)
- 1/2 tsp cumin seeds/jeera
- 1/2 mustard seeds
- 2-3 dried red chilli
- 1/2 tsp turmeric/haldi
- 1 tsp urad dal/split Black gram
- 1tsp chana dal/split Bengal gram
- salt to taste
- 4 tsp oil
- Rinse fresh mint leaves well in water and spread it on a kitchen towel so the water dries out.
- Put sesame seeds on hot pan and dry roast them on medium flame.
- When sesame seeds turn light brown take it into a mixture jar.
- Grind the roasted sesame seed into a fine powder and keep it aside.
- Also, in the same pan take coriander seeds and dry roast just for 2min and keep it aside
- Now in the same pan put 2 tsp of oil, once it is heated add cumin seeds.
- Once cumin seed starts to splutter add slit green chilies. Saute them till it fries nicely.
- Add turmeric, tamarind and mint leaves and give it a nice mix. Now cover the pan and let it cook for 2-3 min on low flame.
- Put the sesame seed powder which we prepared, add salt, garlic cloves and mix it well.
- Let the mixture cool down for some time and then take this mixture in a grinder jar, add little water and coriander seeds, and grind it into a fine paste.
- Take the chutney into a bowl.
- For tempering take 2tsp of oil into a pan, once the oil is hot add cumin seeds, mustard seeds, red chilies.
- When the seeds begin to crackle add urad dal, chana dal, and curry leaves. Switch off the flame when they turn golden.
- Finally, add this tempering on top of the chutney.
I hope you enjoyed making delicious Pudina Chutney. To try out my other chutney recipes click here
- You can replace green chillies with dried red chillies
- Roasted sesame seeds powder and coriander seeds are optional if you want you can skip adding that into the chutney.