Fresh Mint Chutney (Pudina Pacchadi)

    20 minutes

    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.

    2 people made this

    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.

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    Reviews in English (2)


    Here's a simpler version since I can't figure out how to submit a recipe. Blend (1 bunch fresh coriander, 1 clove garlic, 1 tablespoon minced fresh root ginger, 1 minced green chilli, 1 tablespoon peanuts, salt to taste and 2 tablespoons lemon juice) in a food processor. Add a few drops of water if it gets too dry... Totally yum with mayo on sliced bread  -  22 Mar 2011  (Review from Allrecipes USA and Canada)


    Co0o0o0l, thanks for sharing  -  30 Nov 2009  (Review from Allrecipes USA and Canada)