South indian mint chutney

How to make Mint (pudina) chutney ?






  • Mint leaves – 1/2 bunch or 1 cup full
  • Oil – 2 tbsp
  • Urid dal – 3 tbsp
  • Chana dal – 1 tbsp
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Asafoetida – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Tamarind paste – 1/4 tsp (if using the dry tamarind then use a small piece or about marble sized ball)
  • Salt to taste
  • Dry red chillies – 4 to 5 (according to the spice level of the  chillies)
  • Curry leaves – 4 to 5 leaves
  • Jaggery – 4 tbsp
  • Water to adjust consistency


  • Clean and wash the mint leaves and keep them aside.
  • Take a wok or kadai and heat it to medium high, to that add oil.
  • To the hot oil add mustard seeds and cumin seeds and let them splatter.
  • Now add urid dal, chana dal, fenugreek seeds and dry red chillies and let the brown a little until the leave aroma.
  • Now, add asafoetida and let it cook for a few seconds.
  • To the above add curry leaves and tamarind dry whole(if you do not prefer tamarind paste) wait till it splutters.
  • Now add washed and drained mint leaves and cook them for a few seconds, and remove the wok from flame/heat.
  • Let the whole mixture cool down.
  • Once , the mixture is cool to grind transfer it into a grinding jar and grind till fine powder
  • To the above powder add jaggery, salt, tamarind paste (if you have not added dry whole tamarind in the above step) and a little water to bring the consistency to a paste.
  • Serve to Perumal with hot rice or dosa or idli and enjoy His prasadam.