Mint – Onion Chutney (Pudina – Kanda Chutney)

pudina-kanda chutney

I wanted to post this recipe for a long time. This was a regular with chicken biryani at my pachi’s (aayi’s sister) home. It has been over a decade and I still remember the awesome taste of this combination. Somehow I have not prepared this very often, I kept forgetting to get the exact recipe from pachi. But that changed when I was in India this time.

I have a strong dislike for raw onions and my family knows this very well – I still watch in awe when Ishaan, who is a picky eater, loves to eat raw onions!. All my life, aayi prepared (still prepares) two versions of any dishes that involved raw onions. So she was very surprised when I called up my pachi to get this recipe and prepared it. Here the onions are mixed very well with lemon and salt that takes out the strong bite/smell of the onions (atleast that is my explanation for liking this chutney!). I absolutely love this chutney with any pulavs/biryanis. This even tastes good with rotis/chapatis.

1 cup fresh/frozen coconut
1/2 cup chana dalia (putani/hurigadale)
1/2 cup coriander leaves
1/4 cup mint (pudina) leaves
3-4 green chillies
3-4 garlic
2 tbl spn lemon juice
1/2 cup onion slices


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Make a thick chutney from coconut, coriander and mint leaves, green chillies, garlic and salt.
Make a coarse powder of dalia.

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In a bowl add lemon juice and little salt to onion slices and mix very well (preferably do this with fingers so that the onion is very well mixed with salt and lemon, this takes out strong bite of onion ). Add the chutney and powdered dalia to the onions and mix. Serve.

PS: A little yogurt can be added to the chutney if needed.

pudina-kanda chutney

19 Comments for “Mint – Onion Chutney (Pudina – Kanda Chutney)”

Kavita B


I loved the taste of this chutney! I served it with Dosa and waiting to eat it with Bonda as another cook suggested.


Wow, this seems like a very different way of making pudina chutney. Will be making it one of these days.
Regarding Urmili’s Q, I guess i am very late, still thought of an answer – frying channa dal in a drop of oil until golden brown, pulse in small jar of mixer to similar coarse powder as hurigadale can work. Flavour can be wee bit different but you will get body/volume to the chutney.



Hi Shilpa.

My mother in law used to prepare the similar chutney. Only difference is the addition of coconut. I had not prepared this recipe for long and now I shall make it :-)

We call it kaleyello kando.

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