• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fasting Recipes
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dips » Mint Coconut Chutney (Pudina Chutney With Coconut)

    Published: Oct 1, 2021 | Last Updated On: Oct 1, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Mint Coconut Chutney (Pudina Chutney With Coconut)

    22 shares
    Jump to Recipe

    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.

    Mint coconut chutney served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Mint Coconut Chutney
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also like
    • Recipe Card

    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

    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.

    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.

    All the ingredients added to a blender.
    Smooth chutney made.

    Make The Pudina Coconut Chutney (By Cooking the Mint)

    Heat 1 tablespoon oil in a small pan over medium heat.

    Oil heating in a pan.

    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.

    Mint, ginger and cilantro added to the pan.
    Sauteed mint and cilantro.

    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.

    Cooled mint and cilantro added to a blender.
    Remaining ingredients added to the blender.

    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.

    Smooth chutney made.

    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.

    Mustard seeds and urad dal added to hot oil.

    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.

    Dry red chilies, curry leaves and asafetida added to the skillet.

    Pour the tempering over the chutney and mix well. Serve at room temperature.

    Tip – Save some tempering for garnishing.

    Tempering poured over ready mint coconut chutney.
    https://www.youtube.com/watch?v=xpMIegP4VHk

    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.

    You Might Also like

    • Sirka Pyaz (Vinegar Onion, Indian Pickled Onions) is an Indian condiment that is a great accompaniment to any North Indian-style meal. Here is how to make it at home.
      Sirka Pyaz (Vinegar Onions)
    • Make this sweet, spicy, and tangy-sweet tomato chutney using pantry staples in under 20 minutes. This Indian accompaniment pairs well with any Indian meal.
      Sweet Tomato Chutney
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • Insyant Kerala style mango pickle served in a bowl.
      Kerala Style Mango Pickle

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Mint Coconut Chutney 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. Here is how to make it.

    Mint Coconut Chutney Recipe (Pudina Chutney With Coconut)

    Mint Coconut Chutney 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. Here is how to make it.
    5 from 3 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4 people
    Calories: 125kcal
    Author: Neha Mathur

    Equipment

    • Blender

    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)
    US Customary or Metric
    Prevent your screen from going dark

    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.

    Video

    https://www.youtube.com/watch?v=Wxm_tL_ymVU

    Notes

    Use unsweetened coconut flakes if fresh coconut is not available.

    Nutrition

    Calories: 125kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 158mg | Fiber: 3g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 53mg | Calcium: 45mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Dip Recipes

    • Make this Cava restaurant copycat Lemon Herb Tahini Sauce at home in just 5 minutes using a few simple ingredients. Use it over salads, as a dipping sauce or drizzle it over roasted veggies (vegan, gluten-free).
      Cava Copycat Lemon Herb Tahini Sauce
    • This Bonefish grill copycat sweet, spicy, and creamy bang bang sauce is the perfect sauce to drizzle over seafood, meat, or vegetables. It comes together in 5 minutes using simple ingredients. Here is a perfect recipe to make it.
      Bonefish Grill Copycat Bang Bang Sauce
    • Whipped Pumpkin Spice Honey Butter Spread is nothing but regular butter with a fall makeover. Make this easy spread using 5 ingredients in just 5 minutes (vegetarian, gluten-free).
      Whipped Pumpkin Spice Honey Butter Spread
    • Soft, sticky, sweet, and rich this French Red Onion Marmalade (Onion Jam) makes for a wonderfully delicious topping for pizzas, bruschetta, sandwiches, and burgers. Try it my way (vegetarian, gluten-free).
      French Red Onion Marmalade (Onion Jam)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mat

      April 22, 2022 at 8:45 pm

      5 stars
      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!

      Reply
      • Neha Mathur

        April 23, 2022 at 1:46 am

        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.

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Best Fasting Recipes

    • Badam Panjiri (Almond Panjiri) is a North Indian sweet dish prepared with almond flour, ghee, powdered sugar, and nuts. It is a slight variation of the classic panjiri that is made using wholewheat flour. Make it using my easy recipe (vegetarian, gluten-free).
      Badam Panjiri
    • Roasted Makhana is an instant snack that can be served any time of the day whenever hunger strikes. Here is how to make these at home (vegetarian, gluten-free).
      Roasted Phool Makhana (5+ Flavors)
    • Badam Sharbat (Almond Sharbat) is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat!
      Badam Sharbat (Almond Sharbat)
    • Dates Milkshake (Khajoor Milkshake) is a delicious and nutritious drink that can be enjoyed by people of all ages. It is made with milk, seedless dates, and a few other healthy ingredients, and is a great way to get your daily dose of calcium and other essential nutrients.
      Dates Milkshake (Khajoor Milkshake)
    • Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat.
      Mango Basundi
    • Pineapple Basundi is a delicious fruity twist on the classic basundi recipe. Serve it for festivals and special occasions. Here is how to make it.
      Pineapple Basundi

    Eid Specials

    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda
    • Keema Kaleji is a mouth-watering combination of mutton mince and liver, that is hard to resist, especially if you have a special soft corner for mutton just like me. Serve it with crispy and flaky Laccha Parathas and your weekend lunch is sorted. Here is how to make it.
      Keema Kaleji (Mutton Mince And Liver Curry)
    • Motichoor Rolls is a delicious fusion dessert where crumbled motichoor ladoo (or boondi) is wrapped inside spring roll sheets and the rolls are deep fried until crispy. Try these this festive season (vegetarian).
      Motichoor Rolls

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP