Pudina (Mint) Chutney

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"This is a very versatile chutney and can be used in many ways. I love mixing this chutney with butter and spreading it on bread for sandwiches. I also add some to my omelets."
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5 m servings 15 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 15 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Combine the mint leaves, green chile peppers, lime juice, sugar, and salt in a food processor and grind into a fine paste. You might need to add some water to help grind all the leaves. Taste test and adjust amounts of salt and sugar to your liking.


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I added garlic cloves (2), sm pc/ginger, and dollop of yogurt to smooth it out

I was a little disappointed with this recipe. At first, I didn't like a brownish color of this chutney. At second, I had a difficulty to blend this chutney to a paste, I had just small dry mint ...

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