5 from 1 vote

Palak pudina chutney is made from fresh spinach, mint leaves and coriander leaves mixed with other ingredients and spices like garlic, ginger, and more. Here are the quick and easy steps to make palak pudina chutney at home.

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KEY TAKEAWAYS

Palak pudina chutney is refreshing and colorful.
Serve the chutney with pakoras, fritters, sandwiches, wraps, samosas, kebabs, chaat varieties, stuffed parathas, and roasted vegetables.
Add a layer of oil on top of the chutney and store it in an airtight container in your fridge.

Palak pudina chutney typically offers a tangy, spicy, and umami taste.
Dhania pudina chutney, mint yogurt chutney, coriander mint dip, green chili coriander chutney, and mint tamarind chutney may offer an almost similar taste as palak pudina chutney.

I got this chutney recipe from a teacher’s assistant at my son’s school. During annual function prep, we moms and staff often shared snacks. One afternoon, she passed me a small serving of this chutney. I loved it and asked her how she made it. She smiled and said it is her favorite break-time menu.

I made it the next weekend. My husband said it felt nice, and my boys said it tasted like “assembly day.” Now, it is our school-event special. That simple moment reminded me that school staff carry both books and quiet recipes with care and patience.

How to Make Palak Pudina Chutney? (Step by Step Guide with Images)

Step 1: Take a grinder and first put 1.5 cups of fresh spinach, 1 cup of fresh coriander leaves, and 1.5 cups of fresh mint leaves in it.

(Pro tip: If you do not want the raw taste of spinach, you can blanch it for a couple of minutes before adding it to the grinder).

Step 2: Now add ½ cup small and deskinned garlic cloves along with a piece of fresh ginger of about 1.5 inches in size, deskinned and cut roughly.

Step 3: Then add 8 to 10 pieces of fresh green chilies of medium size to the grinder.

(Pro tip: You can increase or decrease the number of fresh green chilies according to your liking).

Step 4: Now, pour 1 cup of water into the grinder.

(Pro tip: You may also add a couple of ice cubes instead of water in the grinder. This will help in keeping the ingredients cool and prevent them from losing the light green color and becoming darker due to the heat generated by the rotating grinder).

Step 5: Grind the ingredients to a fine paste. Check the consistency of the paste. You can add a little bit water more to it if you do not want a thick paste and grind it again.

(Pro tip: Always grind it in short intervals initially. This will ease the grinding process if it gets stuck due to the amount of content in the grinder).

Step 6: Pour the paste into a bowl and keep it aside.

Step 7: Now, whisk one kilogram of curd nicely into the bowl with the help of a whisker.

(Pro tip: Make sure that the amount of curd is always more than the amount or volume of the paste. Ideally, a bowlful of chutney will need about 3 kgs of curd. So, in 1 kg curd, you must use only 1/3 of the amount of chutney shown).

Step 8: Now, add a portion of the palak pudina paste, about 8 to 10 spoonfuls, to the bowl of curd.

Step 9: Mix the two nicely.

Step 10: Then, add the remaining portion of 1/3 of the chutney to the curd. Mix it nicely as well.

Step 11: When it is done, add 2 tsp of black salt to the mixture.

Step 12: Then add 1.5 tsp of dry mango powder (amchur) to the mixture.

Step 13: Now, add 1.5 tsp of roasted and coarsely ground cumin seeds to the bowl.

Step 14: Mix everything nicely.

Step 15: Finally, add the juice of two fresh lemons to the mixture. Mix it nicely. Check the consistency and taste.

(Pro tip: You can add more lemon juice if you want but make sure you check the taste first. If you want more of the palak and pudina flavor in the chutney, add a few spoons of the chutney to the mixture and mix it nicely).

Step 16: Your palak pudina chutney is now ready to be consumed with fritters and other snacks and dishes.