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Dry Pudina Chutney

Recipe by Mrs.Soujanya Hariprasad of Santa Clara, US

Very simple, tasty chutney which is easy to carry on trips.

Ingredients vegetarian 2 servings

    • 2 bunches Pudina (Mint leaves)
    • 1/2 cup dry grated Coconut
    • 1 tbsp finely chopped Curry leaves
    • 2-3 pieces Tamarind
    • 5-6 Green chillies
    • 1 tbsp Vegetable Oil
    • a pinch of Asafoetida (hing)
    • 3 tbsp Channa dal
    • 3 tbsp Urad dal
    • 2 Dry Red Chillies
    • Salt to taste
    • 2 tsp roasted Cumin powder (jeera)

    For seasoning:

    • 1 tbsp Vegetable Oil
    • 2 tsp Mustard seeds
    • a pinch of Asafoetida (hing)
    • 2 tbsp finely chopped Cilantro (coriander leaves)


    1. Clean the Mint leaves & let it dry on a paper towel.
    2. Roast well all the above ingredients except Cumin powder for 3-4 mins. Remove to cool. Add Salt & Cumin powder, mix well.
    3. Grind without adding any water to a coarse powder. Remove to a serving bowl.
    4. Make seasoning & add on top of it. Add Cilantro. Mix well. Serve with Ghee & steamed Rice. Good to eat with chapati, dosa, etc.


    Mrs.Soujanya Hariprasad

    Mrs.Soujanya Hariprasad

    Thank u Mayask, Sriniwas & Priya. You can store on shelf for 3-4 days. May be even more since we are using dry coconut, roasting everythg & not adding any water. In my home whenever i make it gets over in 3 days. You can refrigerate it for 30-40 days. I refrigerated it when we were travelling. Before using bring it to room temperature & its tastes good. Always use dry spoon.

    priya suhas kataria

    very good chutney but can we store it many days??? pls. reply

    Sriniwas Malladi

    Very nice chutney


    Hi ! Very Healthy Chutney . Mint is a good appetizer and promotes Digestion . Good remedy for Respiratory disorders , Asthma , Nausea , Skin care and relieves Heartburn . Good source of Vitamin A, Vit C , Vit B 12 , Folic acid and also minerals like Calcium, Copper , Fluoride , Iron , Manganese , Phosphorous , Potassium , Selenium and Zinc .