You want a pudina chutney (mint chutney) that works for everyone at the table. No curd, no onion, no last-minute prep. Just a clean, punchy green chutney you can make once and use all week.
This pudina chutney without curd and onion comes together in 7 minutes flat.
I blend fresh mint leaves with peanuts, garlic, green chili, and lemon juice, and the result is a thick, bright chutney with real body and zero dairy. I cook and test every recipe on this site myself, and this one stays in my fridge almost every week.
About Pudina Chutney Without Curd and Onion
Mint chutney is one of those things that goes with almost everything. Samosa, pakora, BBQ skewers, roti, rice, wraps. Most versions use curd to add body and cool the heat. But a lot of people skip curd, whether it’s a dietary choice, a preference, or they just don’t have any at home.
This version uses peanuts instead. They thicken the chutney naturally and add a mild nuttiness that works really well with mint. You’d never guess curd was missing.
I keep a small jar of this in the fridge most days.
It takes less than 10 minutes to make, and it pairs with almost every snack or main dish I post here on SmokyrPantry. If you grill or BBQ regularly, this chutney is one you’ll keep coming back to. I like to pair with grilled paneer, and BBQ grilled mushroom or crispy air fryer chicken livers.
Pudina Chutney Ingredient Notes
- Mint leaves: Fresh mint only here. Dried mint won’t give you that clean green color or bright flavor. Pick the leaves off the stems before washing, because the stems can make the chutney slightly bitter.
- Peanuts: This is what replaces curd. Peanuts give the chutney body and a gentle thickness without dairy. Raw or roasted both work. I use plain raw peanuts here.
- Green chili: Three chilies give a good medium heat. If you want it milder, use two. If you like it hot, keep all three and you can even leave the seeds in.
- Garlic: Four cloves give a noticeable garlic punch. If you prefer a lighter garlic flavor, drop it to two or three cloves.
- Lemon juice: Just one teaspoon brightens the whole thing. It also helps keep the chutney green for longer, so don’t skip it.
How to Make Pudina Chutney Without Curd and Onion
Here’s exactly all process with the Images guide.
1. Clean the ingredients: Pick the mint leaves off their stems one by one. Peel the garlic cloves. Wash the mint, garlic, and green chilies together under running water. Give everything a good rinse.
2. Add to the blender: Put the mint leaves, garlic, peanuts, green chilies, lemon juice, and salt into your mixer jar.
3. Blend until smooth: Grind everything together. If the blades are struggling, add a small splash of water and grind again. Keep the water to a minimum though, add just enough to get things moving. Blend until you hit a smooth, even consistency.
4. Taste and adjust: Give it a quick taste. Add more salt or lemon if needed. Your pudina chutney without curd and onion is ready to serve.
Expert Tips
- Add water slowly: Pour in just a few drops at a time, because too much water too fast makes the chutney thin and runny and you can’t fix that.
- Blend in short pulses: Run the blender in short bursts instead of one long blend. This gives you better control over the texture.
- Chill before serving: The flavors settle and sharpen after 15 to 20 minutes in the fridge. If you have the time, make it a bit ahead because it tastes noticeably better cold than right out of the blender.
- Pair it with everything: This chutney isn’t just a snack dip. It goes well with snacks, grilled dishes, BBQ, wraps, rice, and flatbreads, so make a slightly bigger batch than you think you need and you’ll find uses for it all week.
- Store it right: Transfer the chutney into a clean, dry glass jar and press a small piece of plastic wrap directly onto the surface before sealing the lid. This limits air contact and keeps the chutney green and fresh for longer.
Frequently Asked Questions
Yes, and honestly it tastes better after a short rest. Make it the night before or a few hours ahead and store it covered in the fridge.
It stays good for about 4 to 5 days in a clean, airtight container. The color may darken slightly after day two, but the flavor holds up well.
The peanuts are what give this version its body since there’s no curd. If you skip them, the chutney will be thinner. You can also swap curd with coconut raw or dry both cocunuts work.
Storage Tips
Transfer the chutney into a clean glass jar with a tight lid and keep it in the fridge. It stays fresh for 4 to 5 days. Press a small piece of plastic wrap directly onto the surface of the chutney before closing the lid to slow down discoloration.
This chutney is served cold, so there’s no reheating needed. Just pull it out of the fridge and serve straight away.
More Recipes You’ll Love
Give this one a try and let me know how it turns out. Drop a comment below or find the full video on my YouTube channel.
Pudina Chutney Without (Curd & Onion)
Ingredients
- 1 cup mint leaves
- 4 garlic cloves
- 1 teaspoon lemon juice
- 3 green chilies
- 3 tablespoons peanuts
- Salt to taste
Instructions
- Clean the ingredients: Pick the mint leaves off their stems one by one. Peel the garlic cloves. Wash the mint, garlic, and green chilies together under running water. Give everything a good rinse.
- Add to the blender: Put the mint leaves, garlic, peanuts, green chilies, lemon juice, and salt into your mixer jar.
- Blend until smooth: Grind everything together. If the blades are struggling, add a small splash of water and grind again. Keep the water to a minimum though, add just enough to get things moving. Blend until you hit a smooth, even consistency.
- Taste and adjust: Give it a quick taste. Add more salt or lemon if needed. Your pudina chutney without curd and onion is ready to serve.
Notes
- Add water a few drops at a time. Too much too fast makes the chutney runny.
- Use raw or lightly roasted unsalted peanuts for the best flavor control.
- Tastes better after 15 to 20 minutes chilled in the fridge.
- Store in a clean glass jar with plastic wrap pressed onto the surface. Stays fresh for 4 to 5 days.
- The lemon juice helps the chutney stay bright green longer.
Nutrition
