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Pudina Pachadi / Mint Chutney

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:10 mins   Cuisine:Indian

Pudina Pachadi / Mint Chutney, is what I am extremely fond of these days. Oh! My…this is so delicious with steamed plain rice and a generous serving of ghee / butter on top. Yes, this is the only chutney / pachadi which can be compared to the Gongura Pachadi / Sorrel Leaves Chutney (Andhra style). 

How to serve Pudina Pachadi / Mint Chutney

This, Pudina Pachadi / Mint Chutney, is not much suitable as a condiment for idli, dosa, etc.. Rather, goes well with rice, paratha, roti, curd rice. 

This is a completely Vegan, Glutenfree, High in Fiber, Low in calories recipe. Hence, this goes into my collection of Weight Loss Food / Low Carb Recipes

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Chutney recipes collection here⇒ Chutney / Pachchadi / Dip

Related Posts 

  1. Pudina-Carrot Rice / Mint-Carrot Rice
  2. Pudina Raita / Mint-Yogurt Dip
  3. Mint-Coconut Chutney / Pudina-Kobbari Pachchadi

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  • Mint / Pudina Leaves – 1 cup (pressed)
  • Jeera / Cumins Seeds – 1 teaspoon 
  • Salt – as per taste / 2 teaspoons 
  • Dry Red Chillies / Yendu Mirchi – 15
  • Dry Tamarind / Pulp – small lemon size ball
  • Cooking Oil – 3 tablespoons
  • Water – for soaking (half of ¼ cup)
  • Garlic Pods – 4 (optional)

Special Ingredients:

  • Dry Tamarind / Tamarind Pulp
pudina pachadi mint chutney

Step Wise Pics Procedure:

Boil the water and soak the dry tamarind in it. Set it aside.

Put a frying pan on stovetop under medium flame, add oil, heat it and fry the dry red chillies till they turn light brown. Set them aside.

Wash the mint /pudina leaves and add them to the same pan.

Saute / Fry them for a min, until they shrink. Switch off flame.

pudina pachadi mint chutney

Take the mint leaves, Fried Red Chillies, Salt, Jeera / Cumin Seeds, Tamarind Pulp (along with water),
Garlic Pods (optional) into a mixer / spice blender.

pudina pachadi mint chutney

Pudina Pachadi / Mint Chutney grind into a coarse paste, ready to be served!! Done!!


  • Do not over sautee / fry the mint leaves, just be careful not to change their original green colour.
  • Adjust the salt, spice and sour as per your taste.
  • You can top up the chutney with additional tempering / tadka too. I felt it unnecessary, so skipped.
  • This, Pudina Pachadi / Mint Chutney, tastes good upto 3-4 days at room temperature and upto a month when stored in fridge.


  • This, Pudina Pachadi / Mint Chutney, turned out exceptionally tasty.
  • It suited best with steamed hot rice and a generous serving of homemade ghee / butter.  Even my 3 kids loved it that way!! 🙂

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