Pudina Chutney (Indian Mint Chutney)

5 from 3 votes

Pudina chutney is a flavorful yogurt-based Indian mint sauce. Make this mint chutney recipe to serve as a condiment with dosa and idli, or as a healthy dip.

overhead: bowl full of pudina chutney

Chutneys are a very popular condiment in India and other Asian countries. Depending on personal preference and the ingredients used, the consistency can be creamy or slightly chunky.

They have a bright flavor from the use of fresh herbs, and many of them are full of healthy nutrients, too.

Pudina Chutney

Cuisine: Asian / Indian

When you travel to central Asia, be sure to visit India for a fantastic meal of chickpea curry or aloo masala. When it’s time for a savory snack, you’re likely to see bowls of condiments like creamy Indian mint chutney for dosa or idli.

Alternate NamesMint chutney, mint yogurt sauce

Pronunciation:  ch – ut – nee

Course: condiment

Recipe difficulty: Easy  🥄

A creamy Indian condiment made by blending dried or fresh pudina (spearmint or garden mint) leaves with yogurt and spices. Sometimes cilantro (coriander) is included for a spicier flavor.

Chutney Recipes – Cooked vs Uncooked

To clear up any possible confusion, the definition of a chutney can differ depending on where you’re from. 

An English chutney is typically made by cooking fruit, so the flavor tends to be sweet, and it has a jam-like consistency. 

In India and other Asian and Middle Eastern countries, a chutney refers to something entirely different. 

True Indian chutneys are rarely sweet like the English variety. They’re typically served as a condiment or complimentary side dish, and they may consist of spiced fruits, flavored yogurt, or spiced vegetables like cucumber. 

Perhaps the most significant difference is that Indian chutney is usually uncooked, and the ingredients are finely chopped or blended.

overhead: fresh ingredients to make cilantro mint chutney

Ingredient Notes and Substitutions

  • Pudina leaves – Pudina is the Indian word for garden mint (also known as spearmint). This mint chutney recipe is made with fresh leaves, but at the cost of less flavor, you could use a teaspoon of dried mint.
  • Cilantro leaves– Did you know that cilantro is the leaves and stems of the coriander plant? When the plant flowers and turns to seed, they’re known as coriander seeds.

    A good substitute for fresh cilantro is flat leaf parsley, also known as Italian parsley.
  • Yogurt– Feel free to use any variety of dairy or non-dairy plain-flavored yogurt. Using Greek yogurt will give your Indian mint sauce a thicker consistency.
  • Other seasonings– For a spicy flavor, we include fresh garlic cloves, cumin, serrano chile peppers and ginger paste. We also add some lemon juice which helps reduce the bitterness that cilantro can have.

Do you like spicy condiments?

For an extra spicy pudina chutney, use fresh ginger root and a spicier chili pepper, like Bird’s Eye.

If you love hot and spicy condiments, be sure to make red or green shatta sauce, a Middle Eastern chile paste!

spoonful of Indian mint sauce above bowl

Food Processor Alternatives

The best way to mix the ingredients for the Indian mint sauce together is with a 3-cup food processor.
If you don’t own one, you can use a blender or even a large mortar and pestle, but your cilantro mint chutney will have a chunkier consistency.

Pudina Chutney FAQ

How long does Indian mint chutney last?

When kept in a sealed container in the refrigerator, homemade chutney usually stays fresh and flavorful for 3 to 4 days.

Are mint and pudina the same?

Yes. Pudina and mint are two different words for spearmint (garden mint) leaves. In India, they are called pudina

dipping corn fritter into cilantro mint chutney
overhead: bowl full of pudina chutney

Cilantro Mint Chutney (Pudina Chutney)

5 from 3 votes
Pudina chutney is a flavorful yogurt-based Indian mint sauce. Make this mint chutney recipe to serve with dosa, idli, or as a healthy dip.
Servings: 4
Prep: 10 minutes
Total: 10 minutes


  • 1 tsp cumin seeds
  • 1 1/2 cups mint leaves
  • 1 cup cilantro leaves or flat leaf parsley
  • 3 garlic cloves
  • 2 tbsp ginger paste (See Note 1)
  • 2 serrano chiles (See Note 2)
  • 1/2 tsp kosher salt
  • 1/2 cup plain yogurt
  • 1/2 lemon (2 tbsp juice)


  • Toast the cumin seeds in a dry frying pan over medium heat until fragrant. Add to the food processor.
  • Add the mint, cilantro, garlic, ginger, chiles, salt, yogurt and lemon juice to the cumin and process until smooth.
  • Thin with water to desired consistency. Season to taste with salt and or lemon juice.


  1. For fresh, use 1-inch piece, peeled.
  2. Substitute 1 Birds Eye chile for more heat. Remove stems and cut in half.


Calories: 47kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 316mg | Potassium: 210mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Condiment, Pantry Staples
Cuisine: Asian, Indian
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image: spoon in bowl of pudina chutney


I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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Recipe Rating


    1. Fresh is always best, but if need be, make a day ahead and keep it refrigerator in an airtight container Vanessa.

      1. 5 stars
        I completely agree that fresh is best. However, I freeze any leftovers in an ice cube tray. Then I can use a cube (or a few) on busy weeknights when I may not have the time or ingredients on hand to make fresh.

  1. Will be making this soon can i use coconut yogurt as am a vegan i never had pudina chutney before am indian and i approved this perfect for my snacks sorry i took a break from commenting on your recipes as busy with work will dm you if i make this and let you know how it goes Thanks Ramya