Pudina and onion Chutney

Pudina or Mint onion Chutney
When we get bored of the usual coconut chutney or any chutney that has coconut, we go for Pudina or Mint Onion chutney. It’s yet another simple breakfast recipe. Goes well with idlies and dosas.
The freshness of mint gets well with the sauteed onions. It is a lighter version of pudina thogaiyal. Unlike, thogaiyal, chutneys are usually made with bengal gram or chana dal. Whereas, thogaiyals are always made with urad dal

Pudina or Mint Chutney with onion

Author: Savitha
Prep Time 10 mins
Cook Time 5 mins
Key Ingredients
Fresh Pudina leaves 1 cup
Bengal gram 1/2 tbsp

Small onions 4-5 nos. (Chopped)
Regular onion 1 (chopped)
Chopped tomato 1
Curry leaves a handful
Green chillies 3

For tempering
Cooking oil 1/2 tbsp
Mustard seeds 1 tsp
Urad dhal 1/2 tsp (optional)
Hing/ Asfoetida 1 pinch
1. Heat oil in a frying pan and add bengal gram.
2. When the bengal gram turns goldeb brown, add the chopped onions and saute till the onion caramalizes.
3. Now add the green chillies, curry leaves and the mint leaves.
4. Now add the chopped tomatoes and saute till the tomatoes are soft.
5. Now transfer it to a plate and let it come to the room temperature.
6. Now transfer it to a blender jar, add some water and salt.
7. Grind it to a smooth paste.
8. Heat oil in a pan, add mustard seeeds, let it crackle and then add urad dhal.
9, When the dhal turns golden brown, turn off the stove and add hing.
10. Now, add the tempering to the pudina chutney.
Serve with hot Idlies and dosas.
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Pudina or Mint Chutney with onion
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