Mint Coconut Chutney (Pudina Nariyal 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 (vegetarian).

I am sharing 2 ways in which you can make this chutney.

About Mint Coconut Chutney

Mint Coconut Chutney (Pudina Nariyal Chutney) 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 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 refreshing flavor to the white coconut chutney, making it different and unique.

You can make this chutney by cooking the mint or without cooking it. I am sharing both ways in the post below. Both versions taste very different from each other, so try them both.

This recipe is vegetarian and can be easily made gluten-free. You can easily double or triple it too.

Here are some more South Indian chutney recipes that you might like

• Coconut Cilantro Chutney
• Red Chilli Coconut Chutney
• White Coconut Chutney
• Onion Tomato Chutney
• Andhra Style Peanut Chutney
• Peanut Coriander Chutney
• Cabbage Pachadi
• Sweet Tomato 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 time.

You can also make it with unsweetened coconut flakes if fresh coconut is unavailable.

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

Mint Leaves are the star ingredient of this recipe.

Please do not use the thick stems as they might make the chutney bitter.

I have also added some cilantro (fresh 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 enhances the taste of the chutney.

You will need oil, asafetida (hing), brown mustard seeds, white urad dal (split and skinned black lentils), curry leaves, and dry red chilies to temper the pudina coconut chutney.

Skip asafetida for a gluten-free version.

You can add a teaspoon of chana dal in tempering for a nice crunch.

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 (rinsed and tightly packed)
• ½ inch piece of ginger (chopped)
• ½ cup cilantro (rinsed and tightly packed)
• 1 tablespoon tamarind paste
• 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, add more if needed, and blend again.

Transfer the chutney to 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 (rinsed and tightly packed)
• ½ inch piece of ginger (chopped)
• ½ cup cilantro (rinsed and 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 plain yogurt
• 2-3 roughly chopped green chilies
• 1 tablespoon tamarind paste
• 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, add more if needed, and blend again.

Transfer the chutney to a serving bowl.

Temper The Chutney (Tadka)

Heat 1 tablespoon oil in a small skillet over medium-high heat.

Once the oil is hot, add ½ teaspoon brown mustard seeds and 1 teaspoon white urad dal (split and skinned black lentils). 

Fry until the dal turns golden brown (40-60 seconds). Stir continuously while frying using a small spoon.

Add

• 1-2 whole dry red chilies (remove the stalk)
• 10-12 curry leaves
• 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 or chilled.

Tip – Save some tempering for garnishing.

Serving Suggestions

This pudina chutney tastes great when served with idli, rava idli, rava dosa, dosa, Rava Upma, vada, uttapam, Neer Dosa, Paniyaram, etc.

Serve it chilled or at room temperature.

You can also serve it with Aloo 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 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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