Pudina Chutney With Coconut


Pudina chutney with coconut is a delicious side dish for breakfast, lunch and dinner. Pudina chutney recipe is a quick chutney dish that can be prepared within 15 minutes. Just blend the ingredients and it is ready to serve. Do you like the flavor of pudina chutney with coconut but want simple and easy to make recipe? Then lets check out how you can prepare it at home.

Pudina Chutney With Coconut

As the name says, the coconut chutney is flavored with mint leaves. Tastes good with idli, dosa, vada.

Course: Side Dish

Cuisine: South Indian

Calories: 106kcal

 Servings 4 servings

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Ingredients  1x2x3x

For sauteeing before grinding:

  • ▢2 teaspoons Oil
  • ▢½ teaspoon Mustard seeds
  • ▢2-3 Green chilies slit
  • ▢1 cup Mint leaves loosely packed

For grinding into chutney:

  • ▢1 cup Coconut grated
  • ▢Salt to taste
  • ▢1 teaspoon Tamarind paste (or seedless tamarind 2 teaspoons)
  • ▢½ to ¾ cup Water


Cooking mint leaves:

  • On medium heat, warm up the oil in the pan. When heated, add the mustard seeds. Ensure they pop.
  • Green chiles have now been added; sauté for one minute.
  • Insert mint leaves. Cook for just 2 minutes. Starting to wilt are the leaves. Avoid overcooking.
  • Allow it to gently cool.

Making pudina coconut chutney recipe:

  • In a grinder jar, take grated coconut, add above cooked mint leaves, salt and tamarind paste. Start with ½ cup of water and add little more later as needed.
  • Grind into smooth paste.
  • Remove it to a serving bowl and serve.


Serving: 4tablespoons | Calories: 106kcal | Carbohydrates: 5.8g | Protein: 1.6g | Fat: 9.3g | Saturated Fat: 6.1g | Sodium: 160mg | Potassium: 190mg | Fiber: 3.5g | Sugar: 1.8g | Vitamin A: 1050IU | Vitamin C: 5.8mg | Calcium: 50mg | Iron: 5.6mg

*Nutrition information is a rough estimate for 1 serving

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.

Regarding 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.


Mint Coconut Chutney Ingredients.

Fresh Coconut – Use grated fresh coconut to make the chutney.

You can buy frozen grated coconut from the freezer section of an Indian grocery store to save some time.

You can also make it with unsweetened coconut flakes if fresh coconut is not available.

Fried Bengal Gram (Roasted Chana, Bhuna Chana) – Adding fried Bengal gram will improve the texture of chutney and prevent it from getting watery.

Mint Leaves are the star ingredient of this recipe.

Do not use the thick stems as they might make the chutney bitter in taste.

I have also added some cilantro (coriander leaves) to balance the taste.

Green Chillies – Adjust the quantity to suit your taste.

Tamarind Paste gives the chutney a nice tangy taste. You can also replace it with lemon juice.

Others – You will also need plain yogurt (curd, dahi) and fresh ginger.

Mint Coconut Chutney Tempering Ingredients.

Tempering Ingredients – Tempering is optional but highly recommended as it really enhances the taste of the chutney.

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.

Produce the chutney

Construct 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.

All the ingredients added to a blender.

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.

Pudina Chutney | Hotel Style Mint Chutney Recipe

Super flavorful and delicious Hotel Style Pudina Chutney recipe with detailed step by step pictures. Simple roasted mint chutney recipe goes well as a side dish with any South Indian breakfast!

PREP TIME10 mins

COOK TIME15 mins


COURSESide Dishes

CUISINETamilnadu Recipes

SERVINGS4 people


1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml


For Mint Chutney

  • ▢1 cup Mint Leaves
  • ▢¼ cup Fresh Cilantro/Coriander Leaves
  • ▢2-3 Green Chillies
  • ▢1 Dry Red Chilli
  • ▢2 teaspoon Oil
  • ▢1 tablespoon Urad Dal
  • ▢1 tablespoon Chana Dal
  • ▢½ teaspoon Cumin Seeds
  • ▢10 Shallots
  • ▢6 Garlic Cloves
  • ▢2″ Ginger Piece
  • ▢Few Fresh Curry Leaves
  • ▢⅓ cup Grated Coconut
  • ▢1 teaspoon Tamarind Extract/Paste
  • ▢Salt as needed
  • ▢Water as needed

For Tempering

  • ▢1 teaspoon Oil
  • ▢½ teaspoon Mustard Seeds
  • ▢¼ teaspoon Cumin Seeds
  • ▢Few Fresh Curry Leaves


  • Heat 2 teaspoons of oil in a skillet, then add 1/2 teaspoon of cumin seeds, 1 tablespoon each of chana dal and urad dal, and 1 dry red chili. The dals should be roasted till golden brown.
  • Add a couple of fresh curry leaves, six garlic cloves, and a piece of 2″ ginger.
  • 10 shallots are then added and roasted until translucent.
  • Add 1/4 cup fresh coriander leaves and 1 cup of packed fresh mint leaves.
  • Add 1/3 cup fresh coconut as they begin to wilt and turn off the heat.
  • Add the mixture, along with any necessary salt and 1 teaspoon of tamarind extract, to the blender once it has cooled.
  • Add water as needed to grind the ingredients into a chunky chutney. Transfer to a bowl.
  • In the interim, heat a little pan with a teaspoon of oil. Add 1/2 teaspoon mustard seeds and 1/4 teaspoon cumin seeds. Add fresh curry leaves as the mustard and cumin seeds begin to sputter, then turn off the heat. On top of the chutney, add it. Mix thoroughly.
  • With any South Indian breakfast, serve right away. Along with it, I served oat paniyaram.


  • Depending on your preference for spiciness, change the ratio of green to red chilies.
  • Roasted tomato can also be added to the chutney in place of the tamarind.

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