Mint Chutney Thuvayal

Mint Chutney:

We have a versatile verity of mint chutney recipes. This herb is used in a range of dishes from stuffing to fruit salads. Mint is an essential ingredient in many Indian and Middle Eastern cuisine and is popularly mixed with natural plain yoghurt to make a ‘raita’ or brewed with tea to make the famous Indian ‘Pudina Chai’. It is added to soups and to some highly spiced curries.We are well aware of its medicinal value.There are many different varieties of mint, each having its own subtle flavour and aroma. Here I wish to share 3 types of mint flavoured chutney’s for your convenience to go with.

Mint leaves:

Mint has one of the highest antioxidant capacities of any food. Learning how to use fresh herbs and spices like mint when cooking can also help to cut down on sodium intake. Allergies, Common cold, indigestion, Irritable bowel syndrome, skin when applied topically in oil, ointment or lotion, mint has the effect of calming and cooling skin affected by insect bites, rash or other reactions. Chewing few fresh mint leaves help us as a mouth freshener.

Mint Chutney- 1, click link below for recipe


Mint Chutney – 2 For Raitha served along with kebab, tikka, plain papad and tandoori varieties.

Mint leaves-1 1/2 cup

Coriander leaves- 1 cup

Yoghurt- 3/4 cup

Slat-1/2 tsp

Green chilli-2 nos

Cumin seeds-1/2 tsp

Garlic or Onion-3 to 5 pods

Ginger-1 inch peeled

Cashew -3 (optional)

Mango powder or few drops of lemon juice- 1/4 tsp


Add all ingredients except yoghurt and Mango powder or lemon juice, Grind to a smooth paste.

Mix the ground paste to the yoghurt sprinkle some lemon juice or Mango powder mix well and serve.


Mint Thovayal – 3 :


Mint Pudhina-2 cups

Onion-1 medium sized

Green chilli-4 or 5

Tamarind- coin size

Salt-1 tsp

Coconut-1/2 cup grated


To Temper:

Mustard seeds-1/2 tsp

Urad dal-1 1/2 tsp

Asafoetida-1/2 tsp

Curry leaves-2 twig

Oil-2 tsp


Wash pudhina, cut onion and Tomato to big pieces.

Heat pan with oil and season it with above mentioned “To temper” ingredients.

Add Pudhina, green chillies, tomato and curry leaves, saute well fro 5 minutes in medium flame.

Add coconut, salt and tamarind switch off the flame.

Allow it to cool, grind to a thick chutney.

Aromatic flavourful Pudhina Mint thovayal is ready .


One Comment Add yours

  1. n ravi chandran says:


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