Mint Coconut Chutney


Mint Coconut Chutney is a fresh relish made of coconuts and mint leaves. The truly unique taste can brighten up the routine meal instantly. This is a very easy recipe to prepare and doesn’t demand too many ingredients. This Mint Coconut Chutney can be served as a side dish with your meal or as a dip along with chips. Here’s how to make it:

Mint Coconut Chutney (Pudina Chutney With Coconut)

Fresh mint leaves are added to the traditional South Indian coconut chutney in the delightful Mint Coconut Chutney (Pudina Chutney With Coconut, Pudina Pachadi). Serve it with uttapam, dosa, or idli.

Mint coconut chutney served in a bowl.

About This Recipe

Fresh coconut, mint leaves, green chilies, roasted chana, tamarind paste, and a few other basic ingredients are used to make the cooling Mint Coconut Chutney (Pudina Chutney With Coconut, Pudina Pachadi).

It takes less than ten minutes to put together and keeps in the refrigerator for three to four days.

A wonderful variation on the traditional South Indian white coconut chutney is this coconut mint chutney recipe.

Mint gives the white coconut chutney a really unique and different flavor that makes it incredibly pleasant.

The mint can be cooked or left uncooked while making this chutney. In the post below, I present both perspectives. Try both; their flavors are significantly distinct from one another.


Grated fresh coconut should be used to prepare the chutney.

To save time, you can purchase frozen shredded coconut in the freezer department of an Indian grocery store.

If fresh coconut is not available, you can also use unsweetened coconut flakes to prepare the recipe.

The addition of fried Bengal gram will enhance the texture of the chutney and keep it from becoming watery. Fried Bengal Gram (Roasted Chana, Bhuna Chana)

The main element in this dish is mint leaves.

Avoid using the thick stems as they could impart a harsh flavor to the chutney.

To balance the flavor, I also added some cilantro (coriander leaves).

Green Chilies – Tailor the amount to your preferences.

The chutney has a great sour flavor thanks to tamarind paste. Lemon juice can also be used in its stead.

Other — You’ll also need fresh ginger and plain yogurt (curd, dahi).

Ingredients for Tempering: Tempering is optional but highly advised because it significantly improves the chutney’s flavor.

Vegetable oil, asafoetida (hing), mustard seeds, white urad dal (split and skinned black lentils), curry leaves, and dry red chilies are required to temper the pudina coconut chutney.

For a gluten-free recipe, omit asafetida.

Some individuals include chana dal when tempering.

How To Make Mint Coconut Chutney


Utilizing a box grater with a large opening, shred the fresh coconut.

Chop the green peppers roughly.

Peel and cut the ginger roughly.

Remove the thick stems from the mint plants and thoroughly wash the leaves to get rid of any dirt.

To get rid of any dirt, thoroughly rinse the coriander leaves in water. The cilantro’s thin stems can be kept because they have a strong flavor.

assemble the remaining components.

Make The Chutney

Make The Pudina Coconut Chutney (Without Cooking The Mint)

In a blender jar, combine 1 cup (tightly packed) grated fresh coconut, 2 tablespoons (bhuna chana) roasted Bengal gram, 2 tablespoons (yogurt), 2-3 rough chopped green chilies, 1/2 cup (tightly packed) mint leaves, 1/2 inch piece of chopped ginger, 1/2 cup (tightly packed) cilantro, 1 tablespoon (tamarind paste), and 1/2 teaspoon salt. Blend until smooth.

If you prefer a thin chutney, scrape the sides of the blender many times and add additional water.

When in doubt, taste for salt, add more if necessary, and combine one more.

Put the chutney in a dish for serving.

Make The Pudina Coconut Chutney (By Cooking the Mint)

In a little pan over medium heat, warm 1 tablespoon of oil.

Once the oil is hot, add 1/2 cup of tightly packed mint leaves, 1/2 inch of sliced ginger, and 1/2 cup of tightly packed cilantro to the skillet. Sauté for 5–6 minutes.

Turn off the heat and allow the mixture to cool fully.

Blend the cooled mixture with 1 cup of fresh coconut grated (tightly packed), 2 tablespoons of roasted Bengal gram (bhuna chana), 2 tablespoons of yogurt, 2-3 green chilies that have been roughly chopped, 1 tablespoon of tamarind paste, and 1/2 teaspoon of salt.

Blend in a half-cup of water until it is smooth.

If you prefer a thin chutney, scrape the sides of the blender many times and add additional water.

When in doubt, taste for salt, add more if necessary, and combine one more.

Put the chutney in a dish for serving.

Temper The Chutney (Tadka)

One tablespoon of vegetable oil is heated at medium-high heat in a small skillet.

Add 1/2 teaspoon of mustard seeds and 1 teaspoon of white urad dal to the heated oil (split and skinned black lentils).

Cook the dal till it gets golden brown (40-60 seconds). Using a little spoon, keep stirring while frying.

Fry for 2-3 seconds after adding 1–2 whole dry red chilies (remove the stalk), 10–12 curry leaves, and 14 tsp asafetida.

For chutney that is free of gluten, omit the asafetida.

Mix well after adding the tempering to the chutney. At room temperature, serve.

Tip – Save some tempering for garnishing.

Serving Suggestions

When paired with idli, rava idli, rava dosa, dosa, upma, vada, uttapam, neer dosa, paniyaram, etc., this pudina pachadi tastes fantastic.

For a different flavor, you may also serve it with pakora or samosa.

It makes a wonderful side dish to go with sambar or rasam rice.

It also pairs nicely with besan chilla, moong dal chilla, and pesarattu.

On occasion, I even spread it on my kathi rolls and sandwiches.

Storage Suggestions

For up to 3–4 days, this coriander–mint–coconut chutney can be stored in the refrigerator in an airtight jar.

Additionally, it can be frozen for up to two months. Defrost and use.

To freshen the chutney, you can also add new tempering.

Mint Coconut Chutney Info:

Prep Time12 Mins
Cook Time12 Mins
Total Time24 Mins
CategoryMain course

Mint Dosa Chutney Recipe Ingredients:

  • 1 cup Mint (Pudina)
  • 6 Dry Red Chillies
  • 5 Green Chillies
  • 1 Cup Fresh Coconut
  • 1 tsp Jeera (Cumin Seeds)
  • 4 tsp Cooking Oil
  • 1.5 tsp Dhaniya (Coriander Seeds)
  • A pinch of Turmeric Powder
  • 1/2 Cup Hot Water
  • 1/4 tsp Jeera (Cumin Seeds)
  • Dry Tamarind
  • Hing
  • Salt as per taste

For Tempering: (optional)

  • 1 tsp Cooking Oil
  • A pinch of Asafoetida (Hing)
  • 1/4 tsp Mustard Seeds

Step-by-Step Instructions:

  • Cooking oil should be added to a frying pan and heated for a few minutes.
  • Roast the dhania and jeera in the pan till the aroma is released.
  • Green chilies, dry tamarind, and dry chilies are then added to the pan and well-sautéed for 2 minutes.
  • To the same frying pan, now add mint leaves, coconut chunks, and turmeric powder.
  • Cook them for three minutes or until the mint begins to smell.
  • Turn off the flame, then allow them to cool.
  • Transfer it to a mixing jar once it has cooled.
  • Now, blend them into a coarse paste while adding boiling water.


  • In the same pan, add 1/4 tsp of mustard seeds, 1 tsp of oil, and a pinch of hing.
  • After a few minutes of sautéing, turn off the heat.
  • Now pour it over the chutney and thoroughly combine.
  • The offered mint coconut chutney is now available.

Your mint coconut chutney will taste minty and be spicy. It goes well with any type of breakfast food, including dosa, idli, and upma. Isn’t this recipe for dosa chutney simple to prepare?

Coconut Mint Chutney

An Indian dip made with fresh coconut and fresh herbs-specialty from southern India

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Chutney /Dips

Cuisine: South Indian Cuisine

Keyword: coconut chutney, idli chutney, mint

Servings: 8 person


  • 2 cup Fresh Coconut, Grated
  • 1/4 tbsp Roasted chana daal
  • 1/3 cup Fresh Mint / Hara Pudina
  • 3/4 cup Yoghurt-3/4 cup
  • 2 Green chilies/Hari Mirch chopped
  • 2 tsp Ginger / Adrak chopped
  • 1/2 tsp Salt / Namak

Tempering/ Tadka

  • 1.5 tsp Refined oil-1 tsp
  • 3/4 tsp Mustard seeds-1/2 tsp
  • 1 tsp White lentil/urad daal
  • 8 Curry leaves-6
  • 2 Whole red chili-2
  • Pinch Asafoetida / Hing powder


  • Freshly grated coconut, roasted chana daal, cleaned and diced mint, green chilies, ginger, and 4 tbsp of water should all be added to a mixer jar and blended to form a paste.
  • Take this mixture and place it in a basin with salt and beaten yogurt.
  • White lentils and mustard seeds are added to hot oil in a small pan.
  • Add asafoetida, curry leaves, and whole red chilies when the seeds begin to pop.
  • Mix thoroughly after adding this to the chutney mixture.
  • Keep chilled; easily keeps fresh for two to three weeks.
  • Serve with idli, dosa, fries, vada, rice, or use as a spread for sandwiches and wraps, according to the serving instructions.


Variation-To make a somewhat reddish chutney, substitute 3 whole red chilies and a lemon-sized tamarind for the green chilies and yoghurt. 2. When grinding, add 1 tomato that has been lightly sautéed, and substitute tamarind for the yoghurt. 3-Instead of using coriander leaves, use mint leaves. 4- Chana daal is just added to make the chutney smooth, thick, and creamy; if roasted chana daal is unavailable, use cashews in its place.

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