mint coconut chutney recipe, how to make mint coconut chutney

5 from 1 vote
mint coconut chutney for idli, dosa or uttapam.
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mint coconut chutney recipe with step by step photos. mint coconut chutney is one more variation of using herbs in your favorite coconut chutney. this chutney goes well with idli, dosa or uttapam.

mint coconut chutney

i sometimes add mint and sometimes coriander leaves while making coconut chutney. i had made this mint coconut chutney to go with rava dosa.

i have grown mint in my balcony garden so that i always have ample stock of mint for chutneys or for garnishing any dish or making for mint coolers. mint is cooling and excellent for digestion.

few more ideas to include herbs in coconut chutney are coriander coconut chutney or basil coconut chutney. you can even try the combination of mint coriander to make green chutney.

mint leaves

i already have few coconut chutney recipes in my blog like hotel style coconut chutney, sesame coconut chutney, coconut curd chutney and coconut chutney for idli, dosa.

if you are looking for more chutney recipes then do check mint chutney for tandoori items, mango chutney, curry leaves chutney and peanut chutney.

mint coconut chutney recipe card below:

mint coconut chutney recipe
5 from 1 vote
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mint coconut chutney recipe

mint coconut chutney for idli, dosa or uttapam.
course side dish
cuisine south indian
prep time 20 minutes
total time 20 minutes
servings 2 to 3
author dassana amit

ingredients (1 cup = 250 ml)

main ingredients for mint coconut chutney:

  • 1 tablespoon oil
  • ¼ cup mint leaves (pudina)
  • 8 to 9 curry leaves (kadi patta)
  • ½ inch ginger - roughly chopped
  • ½ cup grated coconut - fresh or frozen
  • 1 or 2 green chilies - chopped
  • 1 tablespoon bengal gram (roasted chana dal)
  • ¼ or ½ cup water or as required

for tempering:

  • ½ or ¾ teaspoon mustard seeds (rai)
  • 8 to 9 curry leaves (kadi patta)
  • 1 pinch asafoetida (hing)

how to make recipe

  1. heat oil in a small pan.
  2. fry the mint leaves, curry leaves and ginger till the mint and curry leaves become crisp.
  3. remove this mixture from the pan and let it cool.
  4. in a chutney grinder or blender, add ½ cup grated coconut (fresh or frozen), 1 or 2 chopped green chilies (hari mirch) and 1 tablespoon bengal gram (roasted chana dal).

  5. also add fried mixture of mint leaves, curry leaves and ginger.

  6. next add salt as required and about ¼ or ½ cup water. grind to a smooth paste.

preparing the tempering

  1. in the same pan, add oil if required.
  2. add the mustard seeds and let them crackle.
  3. then add the curry leaves and asafoetida.
  4. fry for some seconds.
  5. pour the tempering mixture along with the oil in the chutney.
  6. stir well and serve mint coconut chutney immediately with idli, dosa or uttapam.

how to make mint coconut chutney recipe:

1. measure all the ingredients and keep ready for making coconut chutney recipe.

mint coconut chutney recipe

2. heat 1 tablespoon oil in a small pan.

mint coconut chutney recipe

3. add ¼ cup mint leaves (pudina), 8 to 9 curry leaves (kadi patta) and ½ inch ginger which is roughly chopped.

mint coconut chutney recipe

4. fry till the mint and curry leaves become crisp.

mint coconut chutney recipe

5. remove this mixture from the pan and let it cool.

mint coconut chutney recipe

6. in a chutney grinder or blender, add ½ cup grated coconut (fresh or frozen), 1 or 2 chopped green chilies (hari mirch) and 1 tablespoon bengal gram (roasted chana dal).

mint coconut chutney recipe

7. also add fried mixture of mint leaves, curry leaves and ginger.

mint coconut chutney recipe

8. next add salt as required.

mint coconut chutney recipe

9. pour about ¼ or ½ cup water.

mint coconut chutney recipe

10. grind to a smooth paste.

mint coconut chutney recipe

11. remove the chutney in a heat proof bowl.

mint coconut chutney recipe

12. in the same pan, add oil if required.

mint coconut chutney recipe

 

13. add ½ or ¾ teaspoon mustard seeds (rai) and let them crackle.

mint coconut chutney recipe

14. then add 8 to 9 curry leaves (kadi patta) and 1 pinch asafoetida (hing).

mint coconut chutney recipe

15. fry for some seconds.

mint coconut chutney recipe

16. pour the tempering mixture along with the oil in the chutney.

mint coconut chutney recipe

17. mix and stir well.

mint coconut chutney recipe

18. serve mint coconut chutney immediately with idlidosa or uttapam.

mint coconut chutney

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. How long will it keep in the fridge?

    • for 2 to 3 days.

  2. This coconut mint chutni receipi is nice n simply gud. I will definately try this.

    • thanks ritu

  3. Love the idea of mint in chutneys!

  4. The addition of mint must make this chutney so refreshing. Would love to try it.

  5. Its my favorite chutney…