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


pudina-kanda chutney1pudina-kanda chutney2
Make a thick chutney from coconut, coriander and mint leaves, green chillies, garlic and salt.
Make a coarse powder of dalia.

pudina-kanda chutney3pudina-kanda chutney4pudina-kanda chutney5
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

22 thoughts on “Mint – Onion Chutney (Pudina – Kanda Chutney)”

    1. It is chana dalia – roasted chana dal/ dal that is used for making chutneys. It is usually used as it is since it is already roasted chana dal. You can see the difference between the two in the last picture here

  1. Hi Shilpa,

    Can I leave out the dal? I’d like to make it tonight and don’t have any on hand. Or is there a close substitute?


  2. A very interesting chutney Shilpa.. will definitely try …quite sure it will go well with indian snacks like bonda or bhajji..

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

  4. 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.

  5. 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.

  6. HShilpa

    I tried this out today and it turned out nice. He gave one look and said onion in chutney? I said, its from aayis recipe. He just smiled. Gave him confidence I suppose. haha.

  7. Thank you for recipe. I was searching for this recipe from last 2year. I had this chutney when was in Karnataka. Thank you so much. 🙂

  8. I was searching for this recipe long time, which I tasted when I was in school, thanks a lot, atlast I found this recipe

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