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.
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.
About This Recipe
Mint coconut chutney is a refreshing South Indian style chutney made using fresh coconut, mint leaves, green chilies, 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 chutney 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.
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 (Bhuna Chana) – Adding fried Bengal gram will improve the texture of chutney and prevent it from getting watery.
Mint Leaves is 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) to balance the taste.
Green Chilies – Adjust the quantity to suit your taste.
Tamarind Paste gives the chutney a nice tangy taste.
Others – You will also need yogurt and fresh ginger.
Tempering Ingredients – Tempering is optional but highly recommended as it really enhances the taste of the chutney. To temper the chutney, you will need vegetable oil, asafoetida (hing), mustard seeds, urad dal, curry leaves, and dry red chilies.
Skip asafetida for a gluten-free version.
How To Make Mint Coriander Chutney
Add 1 cup grated fresh coconut, 2 tablespoon roasted Bengal gram (bhuna chana), 2 tablespoon yogurt, 2-3 green chilies, ½ cup mint leaves (packed), ½ inch piece of ginger (chopped), ½ cup cilantro, 1 tablespoon tamarind paste and salt to taste to a blender along with ½ cup water and blend until smooth.
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 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.
This 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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Mint Coconut Chutney Recipe
For The Chutney
- 1 cup grated fresh coconut
- 2 tablespoons roasted Bengal gram (bhuna chana)
- 2 tablespoons plain yogurt
- 2-3 whole green chilies (stalk removed)
- ½ cup mint leaves (packed)
- ½ inch piece of ginger (chopped)
- ½ cup cilantro (coriander)
- 1 tablespoon tamarind paste
- salt (to taste)
- 1 tablespoon vegetable oil
- ½ teaspoon mustard seeds
- 1 teaspoon split and husked black lentils (urad dal)
- 1-2 whole dry red chilies (stalk removed)
- 10-12 curry leaves
- ¼ teaspoon asafetida
Make The Chutney
- Add all the ingredients to a blender along with ½ cup water and blend until smooth.
Make The Tempering
- Heat vegetable oil in a small skillet over medium-high heat.
- Once the oil is hot, add mustard seeds and 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 whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
- Pour the tempering over the chutney and mix well. Serve!