Pudhina chutney without coconut | Mint chutney

pudhina chutney without coconut, mint chutney recipe, south indian pudina chutney, pudina chutney for idli dosa, easy pudina chutney, healthy mint chutney, pudina chutney no coconut, pudina chutney ingredients, pudina chutney preparation, pudina chutney side dish, south Indian chutney recipes, chutney recipe, chutney variety, side dish for idli and dosai with step-by-step pictures and pudina chutnyevideo recipe. Check out the pudhina chutney recipe. If you like the video, pls SUBSCRIBE to my channel.

Pudhina chutney without coconut is a refreshing South Indian side dish made with fresh mint leaves, green chilies, ginger, garlic, and tamarind. Unlike traditional chutneys, this recipe skips coconut, making it lighter, tangier, and perfect for idli, dosas, chapatis, or rice. Easy to prepare and packed with flavor, pudina chutney is a healthy accompaniment that enhances any meal.

Should we use sesame oil?

You can use any oil of your choice, but sesame oil gives an amazing flavor to chutney.

What is pudhina chutney without coconut?

Pudhina chutney without coconut is a South Indian style mint chutney made using fresh mint leaves, red chillies, tamarind, and protein‑rich ingredients like urad dal, peanuts, and almonds.

 What can pudhina chutney without coconut be served with?

It pairs perfectly with idlis, dosas, vada, chapati, paratha, and rice dishes.

 Is pudhina chutney without coconut healthy? 

Yes, mint leaves aid digestion, while urad dal, peanuts, and almonds add protein, healthy fats, and fiber, making this chutney both tasty and nutritious.

Can pudhina chutney without coconut be stored? 

Yes, it can be refrigerated in an airtight container for 2-3 days. Adding tamarind helps preserve freshness.

Does pudhina chutney without coconut contain protein?

Absolutely. Urad dal, peanuts, and almonds are excellent plant‑based protein sources. Together, they boost the protein content of pudina chutney, making it a more balanced side dish when paired with idli, dosa, or chapati.

Why tamarind for Chutney?

Curry leaves chutney tends to turn a pale color after some time, but adding tamarind helps you retain a pleasing color to the chutney

Will the chutney be spicy?

Spice depends on the red chilli you use. Adjust according to your spice level

 Variation for pudhina Chutney

• Skip onion 
• Use tomato instead of tamarind
• Pottukadalai or Chana instead of urad dal

CHUTNEY RECIPES IN TMF

THOGAYAL RECIPE IN TMF 

Ingredients

Tempering

1 teaspoon sesame oil

½ teaspoon mustard seeds

1 tablespoon urad dal

Red chilli

Curry leaves

Chutney

½ tablespoon sesame oil

1 tablespoon urad dal

6 almonds

¼ cup onion

2 red chillies

Asafoetida

1 tablespoon roasted peanuts

Tamarind

Turmeric powder 

Salt (to taste)

Coriander leaves 

1 bunch mint leaves

Water

How to make pudhina chutney with step-by-step pictures

• Heat sesame oil and temper mustard seeds, urad dal, red chilli, and curry leaves. Transfer and keep aside.

• Add oil and sauté urad dal and almonds until golden brown.

• Add onion, red chillies, and peanuts. Sauté until onions turn translucent.

• Add tamarind, turmeric, asafoetida, coriander leaves, and mint leaves. Sauté for 30 seconds.

• Cool and grind.

• Add ¼ cup of water and grind again.
• Transfer and adjust water (around ⅓ cup).

• Add tempering, mix well, and serve.

pudhina chutney

mint chutney

No ratings yet

Print Pin Comment

Ingredients

Tempering

• 1 teaspoon sesame oil
• ½ teaspoon mustard seeds
• 1 tablespoon urad dal
• Red chilli
• Curry leaves

Chutney

• ½ tablespoon sesame oil
• 1 tablespoon urad dal
• 6 almonds
• ¼ cup onion
• 2 red chillies
• Asafoetida
• 1 tablespoon roasted peanuts
• Tamarind
• Turmeric powder
• Salt to taste
• Coriander leaves
• 1 bunch mint leaves
• Water

Instructions

• Heat sesame oil and temper mustard seeds, urad dal, red chilli, and curry leaves. Transfer and keep aside.
• Add oil and sauté urad dal and almonds until golden brown.
• Add onion, red chillies, and peanuts. Sauté until onions turn translucent.
• Add tamarind, turmeric, asafoetida, coriander leaves, and mint leaves. Sauté for 30 seconds.
• Cool and grind.
• Add ¼ cup of water and grind again.
• Transfer and adjust water (around ⅓ cup).
• Add tempering, mix well, and serve.

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!