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Mint chutney recipe / Pudina chutney with coconut

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mint coconut chutney

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 and adai too.

mint-chutney-with-coconut

I love pudina chuntey 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.

mint coconut chutney
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Pudina chutney / Mint chutney recipe

Pudina chutney / Mint chutney recipe, perfect as side dish for idli or dosa. (south Indian mint coconut chutney).
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Equipments (Amazon Affiliate links)

Cup measurements

Ingredients

  • Mint leaves – 3/4 cup loosely packed
  • Coconut – 1/2 cup fresh grated
  • Green chilli – 6
  • Fried gram dal/ pottukadalai – 1 tblsp
  • Tamarind – a generous pinch
  • Ginger – 1 inch piece optional
  • Turmeric – 1/4 tsp
  • Salt – as needed

To temper

  • Oil – 1 tsp
  • Mustard – 1/2 tsp
  • Urad dal – 1 tsp

Instructions

  • 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.

Video

Notes

  • 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. step1
  2. Grind coconut, green chilli, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric. step2
  3. Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items. step3

Serve with Idli or dosa or like me you can have it with paniyarams too 😍

pudina chutney

Reader Interactions

Comments

  14. Anonymous

    Hi Raks,

    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 .

    Reply

  30. liju thomas

    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.

    Reply

  31. Thavamani Ramasamy

    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.

    Reply

  37. viswanathan narayanaiyersubhramanyashastri

    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

    Reply

  38. Unknown

    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.

    Reply

  40. htcqwerty89

    Hi Raji,

    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 🙂

    Mythreyi

    Reply

  41. jacky

    hi raks
    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
    often.thank you.

    Reply

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