Mint Coconut Chutney (Pudina Chutney With Coconut, Pudina Pachadi) is a delicious take on the classic South Indian coconut chutney where fresh mint leaves are added to it for a refreshing taste. Serve it with idli, dosa or uttapam.
I am sharing 2 ways in which you can make this chutney.
Here are some more South Indian chutney recipes that you might like – Cilantro Coconut Chutney, Red Coconut Chutney, Coconut Chutney, Onion Tomato Chutney, Andhra Style Peanut Chutney, and Peanut Coriander Chutney.
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About This Recipe
Mint Coconut Chutney (Pudina Chutney With Coconut, Pudina Pachadi) is a refreshing South Indian style chutney made using fresh coconut, mint leaves, green chilies, roasted chana, tamarind paste, and a few more simple ingredients.
It comes together in under 10 minutes and lasts for 3-4 days in the refrigerator.
This coconut mint chutney recipe is a delicious take on the classic South Indian white coconut chutney.
Mint adds a very refreshing flavor to the white coconut chutney making it different and unique.
You can make this chutney by either cooking the mint or without cooking it. I am sharing both ways in the post below. Both the versions taste very different from each other, so try them both.
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.
Tempering Ingredients – Tempering is optional but highly recommended as it really enhances the taste of the chutney.
To temper the pudina coconut chutney, you will need vegetable oil, asafoetida (hing), mustard seeds, white urad dal (split and skinned black lentils), curry leaves, and dry red chillies.
Skip asafetida for a gluten-free version.
Some people also add chana dal in tempering.
How To Make Mint Coconut Chutney
Preparation
Grate the fresh coconut using the large hole of a box grater.
Roughly chop the green chilies.
Peel and roughly chop the ginger.
Discard thick stems of mint and rinse the leaves well with water to remove any dirt.
Rinse the coriander leaves well with water to remove any dirt. You can keep the thin stems of cilantro as they’re very flavorful.
Gather the remaining ingredients.
Make The Chutney
Make The Pudina Coconut Chutney (Without Cooking The Mint)
Add 1 cup (tightly packed) grated fresh coconut, 2 tablespoon roasted Bengal gram (bhuna chana), 2 tablespoon yogurt, 2-3 roughly chopped green chilies, ½ cup mint leaves (tightly packed), ½ inch piece of ginger (chopped), ½ cup cilantro (tightly packed), 1 tablespoon tamarind paste, and ½ teaspoon salt to a blender jar along with ½ cup water and blend until smooth.
Scrape the sides of the blender a few times and add some water if you like thin chutney.
Check for salt and add some more if needed and blend once again.
Transfer the chutney into a serving bowl.
Make The Pudina Coconut Chutney (By Cooking the Mint)
Heat 1 tablespoon oil in a small pan over medium heat.
Once the oil is hot, add ½ cup mint leaves (tightly packed), ½ inch piece of ginger (chopped), and ½ cup cilantro (tightly packed) to the pan, and saute for 5-6 minutes.
Remove the pan from the heat and let the mixture cool completely.
Add the cooled mixture to a blender along with 1 cup (tightly packed) grated fresh coconut, 2 tablespoon roasted Bengal gram (bhuna chana), 2 tablespoon yogurt, 2-3 roughly chopped green chilies,1 tablespoon tamarind paste, and ½ teaspoon salt.
Add ½ cup water and blend until smooth.
Scrape the sides of the blender a few times and add some water if you like thin chutney.
Check for salt and add some more if needed and blend once again.
Transfer the chutney into a serving bowl.
Temper The Chutney (Tadka)
Heat 1 tablespoon vegetable oil in a small skillet over medium-high heat.
Once the oil is hot, add ½ teaspoon mustard seeds and 1 teaspoon white urad dal (split and skinned black lentils).
Fry until the dal turns golden brown(40-60 seconds). Keep stirring while frying using a small spoon.
Add 1-2 whole dry red chilies (remove the stalk), 10-12 curry leaves, and ¼ teaspoon asafetida, and fry for 2-3 seconds.
Skip adding asafetida for gluten-free chutney.
Pour the tempering over the chutney and mix well. Serve at room temperature.
Tip – Save some tempering for garnishing.
Serving Suggestions
This pudina pachadi tastes great when served with idli, rava idli, rava dosa, dosa, upma, vada, uttapam, neer dosa, paniyaram, etc.
You can also serve it with pakora or samosa for a unique taste.
It is also a great side to serve with rasam rice or sambar rice.
It also goes well with pesarattu, besan chilla and moong dal chilla.
I sometimes even use it as a spread for my kathi rolls and sandwiches.
Storage Suggestions
This coriander mint coconut chutney can be refrigerated in an airtight container for up to 3-4 days.
You can also freeze it for up to 2 months. Thaw and use.
You can also give the chutney a fresh tempering to freshen it up.
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Recipe Card
Mint Coconut Chutney Recipe (Pudina Chutney With Coconut)
Equipment
Ingredients
For The Chutney
- 1 cup grated fresh coconut (tightly packed)
- 2 tablespoons roasted Bengal gram (bhuna chana)
- 2 tablespoons plain yogurt (curd, dahi)
- 2 teaspoons chopped green chilies (or to taste)
- ½ cup mint leaves (thick stems removed, rinsed, tightly packed)
- 1 teaspoon chopped ginger
- ½ cup cilantro (coriander) (rinsed, tightly packed)
- 1 tablespoon tamarind paste
- ½ teaspoon salt (or to taste)
For Tempering
- 1 tablespoon vegetable oil
- ½ teaspoon mustard seeds
- 1 teaspoon split and husked black lentils (white urad dal)
- 1-2 whole dry red chilies (stalk removed)
- 10-12 whole curry leaves
- ¼ teaspoon asafetida (hing)
Instructions
Make The Chutney (Without Cooking The Mint)
- Add all the ingredients to a blender along with ½ cup water and blend until smooth.
- Scrape the sides of the blender a few times and add some water if you like thin chutney.
- Check for salt and add some more if required and blend once again.
- Transfer the chutney into a serving bowl.
Make The Chutney (By Cooking The Mint)
- Heat 1 tablespoon oil in a pan over medium heat.
- Once the oil is hot, add mint leaves, ginger, and cilantro to the pan, and saute for 5-6 minutes.
- Remove the pan from the heat and let the mixture cool completely.
- Add the cooled mixture to a blender along with coconut, Bengal gram, yogurt, green chilies, tamarind paste, and salt.
- Add ½ cup water and blend until smooth.
- Scrape the sides of the blender a few times and add some water if you like thin chutney.
- Check for salt and add some more if needed and blend once again.
- Transfer the chutney into a serving bowl.
Make The Tempering
- Heat vegetable oil in a small skillet over medium-high heat.
- Once the oil is hot, add mustard seeds and white urad dal.
- Fry until the dal turns golden brown (40-60 seconds). Keep stirring while frying using a small spoon.
- Add whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
- Pour the tempering over the chutney and mix well. Serve at room temperature.
- Tip – Save some tempering for garnishing.
Mat
I showed this recipe to an Indian friend of mine. He said it looked good but a Westerner like me would need to use a fraction of the hot stuff. I did that, and it came out really delicious. Thanks!
Neha Mathur
Hi Mat, I am glad you liked the chutney. This is one reason why I always mention adjusting the chilies as per your heat tolerance.