This pudina coconut chutney is made with fresh mint leaves, coconut and other spices. This mint coconut chutney extreamely pairs well with south indian snacks like idli, dosa, vada, bonda or uttapam or you can also have it with upma, rava dosa, pakoda, rava idli or sandwich.
You can vary the amount of mint leaves as per your liking. To give more green color, add more mint leaves. You can make the same recipe with coriander leaves replacing the mint leaves or a mixture of both. Here, I am sharing an easy recipe using mint and corriander leaves. It has refreshing flavors from mint that complements very well and it makes this chutney more delicious tasting. it is best to consume the chutney as soon as it is made. Leftover can be refrigerated and consumed within a day.
In Southern states of India such as Tamilnadu, Andhra Pradesh, Karnataka and Kerala, no breakfast is completed without having the coconut chutney which is a must complement for most of the South Indian dishes whether it is idli (steamed rice-lentil cakes), dosa (rice-lentil crepes) and even Ven Pongal/ Khara Pongal (rice-lentil risotto) or upma (semolina savory pudding).
There are many different kinds of chutney recipes made using coconut e.g.
simple coconut chutney,
coconut coriander chutney,
coconut curd chutney
red coconut chutney
If you want to make it perfect first time? Check out step-by step detailed description of ingredients and instructions.
Pudina Coconut Chutney
Print RecipeIngredients
- ½ bunch of mint leaves
- 3-4 tablespoons green coriander chopped
- 3 tablespoons fresh grated coconut
- 1 teaspoon oil
- ½ teaspoon mustard (rai)
- 1 green chilli chopped
- 1 dried red chilli
- Pinch asafetida (hing)
- 2 teaspoons urad daal
- Salt to taste
- 1 ½ tablespoon hung curd
Instructions
- First, pluck the pudina leaves from the stems.
- Wash them well in a large bowl of water a few times.
- Do same with green corriander also.
- Now, heat oil in a heavy bottom pan.
- Reduce the heat. Add mustard, green chillies, red chillies, asafoetida and urad dal and fry on low flame till the dal turns golden. Remove from heat.
- Grind all the fried ingredients with coconut, salt, coriander and mint leaves along with 1 ½ tablespoon curd so that it becomes a paste.
- Pudina coconut chutney recipe is ready.
- Serve it with your favorite snack.