Mint, or pudina, is a fragrant herb known for its cooling aroma and fresh, zesty taste. Used in chutneys, raitas, teas, and garnishes, mint is a common ingredient in Indian, Middle Eastern, and Western dishes. Its leaves are tender and can be used fresh or ground into pastes. Pudina pairs well with lime, yogurt, and spices to create flavorful accompaniments. Choose fresh bunches with vibrant green leaves and no wilting. Popular for its refreshing profile, mint is a go-to herb for everyday and festive meals alike.
 
Recipe You Should Definitely Try:
 
How to Make Pudina Chutney 
 Ingredients:
Fresh mint leaves (pudina) – 1 cup, tightly packed
Fresh coriander leaves – ½ cup (optional but balances flavor)
Green chilies – 1 or 2 (adjust to taste)
Garlic – 1 clove (optional)
Ginger – ½ inch piece
Roasted cumin powder – ½ tsp
Lemon juice – 1 to 2 tsp (adjust to taste)
Black salt – ½ tsp
Regular salt – to taste
Water – 2–3 tbsp (as needed for blending)
 Method:
Rinse mint and coriander leaves thoroughly.
Add all ingredients to a blender — mint, coriander, green chili, garlic, ginger, cumin, salt, lemon juice.
Add a little water and blend to a smooth, thick paste.
Taste and adjust salt/lemon as needed.
Transfer to a bowl. Chill before serving if using as a dip.
 Storage Tip:
Keeps well in fridge for 3–4 days.
You can freeze it in ice cube trays for longer use.
Pairs With:
Samosas, pakoras, kebabs, chaats
Parathas or sandwiches
Even as a spread for rolls & wraps
Mixed into curd for a mint raita twist!