Go Back

Pudina Pachadi / Mint Chutney

VegCookBook by Praveena
South Indian style chutney / condiment with few basic ingredients. High in fiber & low in calories recipe.
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course chutney, Condiment, dip
Cuisine Indian, South Indian
Servings 50 gms


  • Frying pan (for stove-top)
  • Blender/ Spice Grinder/ Mixie.


  • 1 cup Mint / Pudina Leaves (pressed)
  • 1 teaspoon Jeera / Whole Cumins Seeds
  • 2 teaspoon  Salt (as per taste)
  • 15 count Dry Red Chillies / Yendu Mirchi
  • 1 small lemon size Dry Tamarind / Pulp
  • 3 tablespoons Cooking Oil
  • cup Hot Water (for soaking)
  • 4 pods Garlic (optional)


  • Boil the water and soak the dry tamarind in it. Set it aside.
  • Put a frying pan on stove top 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.
  • Take the mint leaves, Fried Red Chillies, Salt, Jeera / Cumin Seeds, Tamarind Pulp (along with water), Garlic Pods (optional) into a mixer / spice blender.
    Grind into a coarse paste and transfer into serving dish!! Done!!


Please see the MAIN POST for step wise pics & recipe TIPS!
Keyword how to make south indian style mint chutney