Pudina Chutney

Everybody knows the Mint and coriander green chutney. Widely used with dhokla, samosa, vada-pav and sandwich. Mint gives a unique, fresh green color to chutney. This chutney can be stored in fridge upto a week.

Preparation Time:
10 minutes

  • 1 cup mint leaves (pudina)
  • 1 cup coriander, chopped
  • 5-6 green chillies
  • 1/2 tsp sugar
  • 1 tsp dried pomegranate seeds
  • 100 gram thick sev
  • salt to taste
  1. Combine all the ingredients and grind to a smooth paste. 
  2. Add little water at a time.
  3. At the time of serving, add 1 cup or as required water to get a thin chutney.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.