Pluck the mint leaves from the stalks or stems. Rinse them well in a large bowl of water a few times. Drain them completely to a colander.

Add mint, coriander leaves, salt, ginger, garlic, green chilies, roasted cumin powder, sugar, salt and 1 tbsp yogurt to a blender jar.

Blend to a fine paste. Whisk yogurt to smooth consistency and add the blended paste. If using chaat masala add it now.

Mix well and adjust salt, chili and sprinkle lemon juice if required. Serve with kebabs, snacks & sandwiches.

If using chana dal and urad dal dry roast them until golden in a pan. Add cumin seeds and roast lightly. Turn off and cool.

Optional - You can also saute pudina in oil for 2 to 3 mins first and use.

Add green chili, coconut, fried gram or dal, salt, ginger or garlic and mint to the blender jar. You can also skip coconut and use roasted peanuts.

Blend everything well. Add water little by little scrape off the sides.

Blend again until it reaches a desired texture. If adding lemon juice, add it now. Adjust salt and chili as needed.

Heat a pan with oil to temper pudina chutney. Next add red chili, mustard and dals. Fry until dal turns golden. Add hing and switch off.

Add this to the chutney. Stir and serve pudina chutney with sandwich, idli, dosa or any other breakfast or snack.

To a blender jar, add mint leaves, roasted cumin powder,ginger, green chilies, chaat masala and salt as needed.

You can also add some roasted fried gram or roasted peanuts if you prefer the chutney thick & smooth.

Squeeze in the lemon juice. Blend them well adding 1 to 2 tbsps water as needed.

Make a fine smooth Mint chutney.