Clean and wash the mint leaves. Break off the stem of the green chillies, wash and cop into fine pieces.
Make a fine paste of the mint leaves, green chillies, salt, fried Jeera and curd.
If you want to make this chutney with sour unripe mangoes then peel 1 unripe mango and cut into pieces. Make a fine paste of the mango pieces, mint, green chillies, fried Jeera and salt. Take out chutney bowl.
Delicious Pudina Chutney is ready. Serve Pudina Chutney during lunch, dinner or with samosa, kachori and eat. Keep Pudina Chutney in your fridge and it will stay fresh for a week.