Fresh Mint Chutney (Pudina Pacchadi)

Fresh Mint Chutney (Pudina Pacchadi)


2 people made this

This is a South Indian style fresh chutney that is best eaten with rice and ghee. It would also serve as a great accompaniment to dhosas.


Serves: 16 

  • 1 teaspoon (5ml) cooking oil
  • 1 1/2 cups fresh mint leaves
  • 2 teaspoons (10ml) cooking oil
  • 6 dried red chillies
  • 1 tablespoon (15g) skinned split black lentils (urad dal)
  • 1 tablespoon (8g) coriander seed
  • 1 teaspoon (4g) chana dal beans
  • 1 teaspoon mustard seed
  • 1 teaspoon tamarind paste
  • 1 pinch salt to taste

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat 1 teaspoon oil in a pan over medium heat. Add the mint leaves and fry until slightly wilted, 3 to 5 minutes. Remove from heat and set aside.
  2. Heat 2 teaspoons oil in a frypan (or a kadhai if you have one). Add the red chillies, black lentils, coriander seed, chana dal and mustard seed; cook in the hot oil until the lentils brown and the seeds start to splatter; remove from heat and allow to cool slightly. Grind the mixture into a coarse powder using a mortar and pestle; add the mint leaves, tamarind paste and salt; continue crushing until the mint is completely integrated.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate