Pudina (Mint) Chutney


It’s January, so naturally, I wanted some summer in the kitchen. Here’s a quick recipe that you can add to your repertoire: pudina chutney.

Pudina (mint) chutney is a delicious and tangy dip made with coriander, chilies, and mint leaves.  This is the same chutney that is served in restaurants with appetizers like pakoras, kebabs, tikkas, samosas, etc. Pudina chutney can also make quick sandwiches! Just put in a layer of chutney, a layer of butter, and slice cucumbers and tomatoes. These work well for picnics or when you’re too lazy to make lunch!


Mint is also a great palate cleanser and it promotes digestion, so it’s perfect to eat during lunch or dinner.  This is the best dip to make during the summers when the mint is growing wild in my backyard. For now, however, I had to buy mint leaves from the grocery store. If only it had the same freshness!


This recipe includes something different: cashews.  I know it might sound odd, but believe me, it gives a great texture to the chutney.  Of course, you can go without it if you don’t have them handy, but thanks to my friend Nisha, I always make sure to include them as cashews improve the taste.


This chutney can last for a couple of weeks in the fridge. (You can also store this chutney in the freezer so you have it ready for company. I freeze them in an empty ice cube tray overnight and then pop them out into a Ziploc bag and keep them in the freezer. When ready to use, just thaw the cubes a few hours before serving!)



  • 1 bunch mint leaves
  • 2 bunches fresh cilantro
  • 4 large green chilies
  • 4-5 cloves garlic
  • 2 tbs cashews (optional)
  • 2/3 cup lemon juice
  • Salt to taste


  1. Roughly chop the cilantro and remove the stems from the mint leaves.
  2. In a blender, add all the ingredients, except for salt, starting with the lemon juice.  Blend to a smooth paste. (I use the Vitamix blender, so I brought it up to dial 7.)
  3. Remove the paste and add salt to taste.

Prep Time: 5 min

Serves: Since this is a dip, it all depends on how it’s eaten. It can serve from 5-50 people, depending on your liking.

Note: Depending on the power of your blender, you may need to put the greens in one at a time to avoid the machine from getting stuck. As you can see in the pictures, I had to use the Vitamix Tamper in order to make sure everything was blended well.

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