Mint Coconut Chutney Recipe (Pudina Nariyal Chutney)
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.
Servings: 4 people
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 (fresh coriander leaves) rinsed, tightly packed
- 1 tablespoon tamarind paste
- ½ teaspoon salt or to taste
For Tempering
- 1 tablespoon oil
- ½ teaspoon brown 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) skip for gluten-free
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, add some more if required, and blend once again.
- Transfer the chutney to 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, add some more if needed, and blend once again.
- Transfer the chutney to a serving bowl.
Temper The Chutney
- Heat 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). Stir continuously 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 or chilled.
- Tip – Save some tempering for garnishing.
Video
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
