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Side Dish

Mint Chutney | Pudina Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 3 servings

1 cup Mint leaves
1 nos Green chilly
1 tsp Ginger — chopped
1 Clove Garlic
1/2 tsp Cumin seeds (Jeerakam)
1/2 cup Curd
Salt, to taste
1/2 cup Coriander leaves — optional
1/2 tsp Sugar
3 nos Shallots — chopped
1 tsp Mustard Seeds
1 tbsp Black Gram Dal
Oil — for seasoning

Preparation

Step 1
For preparing quick mint chutney, grind together mint, ginger, garlic, coriander leaves, green chillies and cumin seeds.
Step 2
When ground, add curd and give a small blend.
Step 3
Add salt and sugar.
Step 4
Now we have to add seasoning which is optional. Take a small pan and add oil. let the mustard seeds crackle and add black gram. Fry in small flame and add sliced shallots. When shallots are golden brown, take it off the heat and pour into mint chutney and serve.
Step 5
Goes well with evening snacks.
Step 6
Quick mint chutney is ready. Sprinkle a few fresh mint leaves on top before serving.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Side Dish

Mint Chutney | Pudina Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 3 servings

1 cup Mint leaves
1 nos Green chilly
1 tsp Ginger — chopped
1 Clove Garlic
1/2 tsp Cumin seeds (Jeerakam)
1/2 cup Curd
Salt, to taste
1/2 cup Coriander leaves — optional
1/2 tsp Sugar
3 nos Shallots — chopped
1 tsp Mustard Seeds
1 tbsp Black Gram Dal
Oil — for seasoning

Preparation

Step 1
For preparing quick mint chutney, grind together mint, ginger, garlic, coriander leaves, green chillies and cumin seeds.
Step 2
When ground, add curd and give a small blend.
Step 3
Add salt and sugar.
Step 4
Now we have to add seasoning which is optional. Take a small pan and add oil. let the mustard seeds crackle and add black gram. Fry in small flame and add sliced shallots. When shallots are golden brown, take it off the heat and pour into mint chutney and serve.
Step 5
Goes well with evening snacks.
Step 6
Quick mint chutney is ready. Sprinkle a few fresh mint leaves on top before serving.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.