Pudina chutney / Mint chutney recipe, perfect as side dish for idli or dosa. (south Indian mint coconut chutney).
I already have a mint chutney recipe in my blog. That recipe is with onion and tomato and little bit of coconut. With the fresh bunch of mint I bought I wanted to make coconut chutney with pudina for idli and dosa. So made last week for morning breakfast.
Though I gave Vj with idli, I had with paniyarams made with idli dosa batter 🙂 Even Vj loves this with kichidi, upma, pongal and adai too.
Texture & Color
I love pudina chutney ground with the leaves seen as flakes here and there, rather than the smooth ground one. It gives great texture too, just like if we crush grind in an ammi or grinder.
I have a secret ingredient for my chutney to be naturally bright green in color. It's Turmeric. Yes, you heard it right! Haven't you mixed yellow with dark green to bring light green when you were painting as a kid? Same concept.
I do add a dash of turmeric in such green chutney for making it bright, as well as it is good to include turmeric right?
- Use chana dal (roasted) in place of fried gram dal.
- Mixture of coriander and mint can be used.
- Add a garlic clove or a shallot in place of ginger.
Pudina chutney / Mint chutney recipe
Equipments (Amazon Affiliate links)
- ¾ cup Mint leaves loosely packed
- ½ cup Coconut fresh grated
- 6 Green chilli
- 1 tablespoon Fried gram dal/ pottukadalai
- ⅛ teaspoon Tamarind A pinch
- 1 Inch Ginger piece optional
- ¼ teaspoon Turmeric
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- Wash the mint leaves and let it retain some water.
- Heat a pan with oil, season with the items given under ‘To temper’ table.
- Transfer to a serving bowl and in the same pan, add the washed mint leaves and sauté the leaves in medium flame until it just shrinks in volume.
- Grind coconut, green chilli, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric.
- Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items.
- I add mint leaves lastly because, I dont want to grind it smoothly. I want the leaves to be seen as tiny bits as you can see in my chutney. If you want it smooth you can grind everything together as well.
- (I added turmeric also lastly, but its because I forgot to add before ;))Turmeric is for giving a nice cool green colour.
- I add milk if my coconut is very dry while grinding.
- Ginger adds a nice flavour and goes well with mint. So its your choice if you want to add or feel free to skip it.
Mint chutney, Pudina chutney method:
1. Wash the mint leaves and let it retain some water. Heat a pan with oil, season with the items given under ‘To temper’ table. Transfer to a serving bowl and in the same pan, add the washed mint leaves and sauté the leaves in medium flame until it just shrinks in volume.
2. Grind coconut, green chilli, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric.
3. Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items.
Serve with Idli or dosa or like me you can have it with paniyarams too 😍
I love mint chutney and I make it quite often for idli/dosas..
Love this recipe . Will surely give it try.
Love the last picture-pudina chutney with paniyaram makes for a great dish!
sowmya's creative saga
My hubby's favourite ..looks so good.
Never tried chutney with mint ,as many times i run of fresh mint leaves.Super tempting clicks and simple chutney too. Varsha loves green color chutney. Will make for her one day
Love this ever...
My fav chutney but HD doesn't like it:)so i will make this occasionally...
my family love to try different types of chutney with idly ,dosa ...this chutney looks awesome ...thanks for sharing ,i will surely try next time.
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love the pictures!!! espescially the ones with the appam!! perfect combo!!! And I love both versions of the chutney!!
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Nice pics ! Chutney too looks good.
Mint chutney with coconut is a nice one.Need to try.
I am prathiba from "The indian food court". Your mint chutney is really nice and the appam pictorial is also perfect. I love the combination. Do visit my blog .
Flavourful and aromatic chutney.....anytime fav with idlis!
Raks, Super chutney.. I love Mint.. goes well with any dish even chappathi
Wow yummy chutney goes nice with the paniyaar.
Can have two more idlies with this flavourful chutney.
I too make this chutney often with idli & dosa!
wooow....drooling here..Looks awesome n so tempting!!!
Can feel the aroma of this yummy chutney..
The recepie is amazing and the photography takes the first prize! Kudos to the Photographer that adds value to your blog! All the best!
Delicious chutney. Love your pics.
Mint chutney is my fav n loved your version...platter looks very inviting!!
Flavorful yummy chutney...Lovely presentation..
Raks.. Tried this & it was simple yet very tasty.. 🙂
my fav chutney for idly/dosa..really awesome taste when mint added to coconut
You are a fine cook 🙂 GOD bless your soul.
We tried this mint chutney this morning & it was extremely good for dosa,searching for words to express the taste & we totally loved it with dosa.
By this we tried two versions of ur mint chutney,both were sooooooo good.
Your recipes are very tasty and we like to try more from ur webspace.
Thanks for sharing this recipe.
I am not good at chutneys or any typical Indian Food. Today I have tried Mint Chutney with idly, too delicious. Anyway, I have substituted tamarind with 3/4 of tomato. Thank to my sister who has recommended me for Rak's Kitchen.
swetha panneer selvam
I love mint chutney and this way of preparation adds on to it......
thank you mam was delicious keep helping us this way
Hi Raks , Tks for delicious chutneys. Can I check how long can leftover chutneys be kept in the fridge?
if you grind today, only next day it can best keep good. That too, you have to handle properly.
I tried this chutney today and it came out well. Thanks raks!!!
I have made a small addition . I sauté one large onion with the chillies (3only ) , with ginger and tamarind ball , size of a goose berry , cumin seeds , asfoetida and do it till onion becomes translucent . Then put this after cooling in the nixie add grated coconut , pottukadalai as suggested in the original menu , one teaspoon of grated gud , and half a teaspoon of dry mango powder and grind well after adding required salt . There after add mint finally and just do it a bit course may be ten to fifteen seconds in the nixie . Take it out and season with mustard , Urad dal and curry leaves . That also tastes quite good
Looks gud .
But I add a small addition , urad dal fried seperatly without oil and dry red chilli, then adding oil with that onion , tomato, ginger,curry leaves,coriander leaves, tamarind,and then at last added pudina leaves, fry it , allow it to cool and then add coconut and grind it . goes very well for idly, dosa and chapatti.
Tried this chutney, was very tasty.
Have been following your blog for a long time now. Inspired by the effort you put in and your style of cooking. Made this chutney to have with idli today, all of us loved it. Wanted to share what happened at my place today. We are generally not fans of pudina chutney but we gobbled extra idlies with chutney. It was that good. Thank you for all your recipes and for inspiring me to cook 🙂
tried the oats dosa recipe today they
came up really good and the pudina
chutney was simply lip smacking
my family has asked me to make it very
Tried this today and it was very tasty!
Thank you so much 🙂