• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pakistan Eats

  • Recipes
  • About
  • Subscribe
  • Features
  • Collections
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Collections
  • Features
×

Home » Recipes » Condiments

Pudina Chutney (Mint Chutney)

November 7, 2021 by pakistaneats 4 Comments

Podine ki chutney (mint chutney) in a bowl
Jump to Recipe

Hi friends! Here I am back on the condiment beat with this tasty pudina chutney (mint chutney) recipe, after a whopping, seven-month blog hiatus. Before we get into why you need this chutney in your life, a few personal updates.

I left Phnom Penh, Cambodia, my beautiful home for two years, this summer. It’s a shame that the format of food blogging has changed in a way that I can’t use this platform to write a detailed love note to a city (see my farewell note to Juarez here) that was so instrumental in my growth and healing. BUT if you are planning to travel, I shared lots of recommendations in my Instagram Stories.

We moved to Manila as part of Saptarshi’s three-year assignment. We are thrilled to be in the Philippines. It’s a regional powerhouse and we felt we were ready for our first mega city experience. Of course, the move was not without its challenges. The big city is already kicking our butts. Our transition has been quite slow – Philippines is undergoing on the worst lockdowns in the world. But we are optimistic that things will begin to turn a corner in the new year.

Now, about this chutney...

Podine ki chutney alongside mint leaves

Why Make this Pudina Chutney?

I’m happy to continue to add to the condiments section. They go such a long way in making a good meal great. They add balance to your meal - in the way of spice, acidity, as well as some gravy to an otherwise dry dish.

Unlike the cucumber raita, the purpose of this pudina chutney is not too cool neither it is to add heat like this lahsun ki chutney. Its primary goal is to add some brightness to your meal. I’m excited about pairing it with:

  • This classic mutton pulao: Pulao is typically a dry, mildly flavored dish. The chutney will help enhance its quiet, nutty flavor, and also pair nicely with shami kebabs that typically accompany pulao.
  • Pakistani barbeque dishes, like this gorgeous chicken tikka. The tikka is quite flavorful in itself but the accompaniment of a chutney takes it to another level. It cuts the dryness of the dish, and adds a lovely tanginess to your overall bite.
  • Chutneys are a mandatory accompaniment to fritters, such as these spinach pakoras, or these Kashmiri style fried pumpkin flowers.
Red chili flakes

Notes on the Ingredients

  • Prepping the mint leaves: Remember to remove the leaves from the stems in full. This pudina chutney is quite delicate so even a bit of stem can really take away from the texture.
  • Thinking through the consistency: I used the lemon juice with restraint since I didn’t want the chutney to be overpowering. You can add some water to it to thin it out but if you blitz it in the food processor long enough, that helps smooth it considerably as well.
  • Adjust the spice to your liking: I didn’t want this chutney to be too hot. I wanted it to be a nice touch of tart and so I kept the spice level modest. If you want more heat, feel free to add a fresh bird’s eye chili or increase the amount of red chili flakes.
Podine ki chutney in square format

Storing this Chutney

The chutney can be made 2-3 days in advance. Just remember to put it in an airtight container. I always make sure I label the container with the date on it, so I don’t forget about it!

Pudina Chutney (Mint Chutney)

This fresh and bright pudina chutney is perfect when you are looking to add tartness to an otherwise quiet meal.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 16 mins
Servings 4 people

Ingredients
  

  • 2 cups mint leaves
  • 2 tablespoon lemon juice (freshly squeezed)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon red chili flakes
  • 1 teaspoon brown sugar

Instructions
 

  • Place all ingredients in a food processor, and pulse until you get the desired consistency.

Notes

Store in an airtight container, and use within 2-3 days. 

Tweet
Share
Pin9
Share
9 Shares
« Kurkuri Bhindi (Crispy Okra)
10 Delicious Healthy Pakistani Recipes »

Reader Interactions

Comments

  1. Sugandh Wafai

    November 10, 2021 at 9:58 am

    Is there anyway I can store this for longer?

    Reply
    • pakistaneats

      November 11, 2021 at 12:01 am

      You can keep it in the fridge for about a week. It won't go bad, but I find that it loses some of the flavor. You can also freeze it.

      Reply
  2. Kathleen

    November 29, 2021 at 10:57 am

    5 stars
    This is such a lovely bright condiment - thank you for the recipe!!

    Reply
  3. Jacob

    December 02, 2021 at 12:04 pm

    5 stars
    A perfect condiment to brighten the flavours of samosas and other South Asian snacks. Proportions in this recipe work really well.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Hi! I'm Maryam, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country. Learn more.

Trending Recipes

  • Masoor Ki Daal (Red Lentils)
  • Palak Gosht (Mutton Curry with Spinach)
  • Beef Keema (Ground Beef)
  • Chana Chaat with Tamarind Chutney

Ramadan Recipes

  • Chana Chaat with Tamarind Chutney
  • Fruit Chaat (Fruit salad)
  • Palak Pakoray (Spinach Fritters)
  • Modern Shahi Tukray (Bread Pudding)

Reader Favorites

  • Nur's Borani Banjan (Eggplant with Yogurt)
  • Kali Mirch Chicken Karahi (Black Pepper Chicken)
  • Karela Sabzi (Bitter Melon Vegetable)
  • Masoor Ki Daal (Red Lentils)

Copyright © 2022 Pakistan Eats on the Foodie Pro Theme