Friday 30 November 2018

Pudina Chutney with Coconut | Mint Chutney recipe with Coconut | Pudina Chutney for Idly/Dosa

Chutneys with mint and coriander leaves appear often in my mom's menu. I make them slightly rarely coz greens in chutney is not much accepted in my house :D But this one with coconut is a slight exception. It is an easy chutney recipe with nice flavours from the mint and also coconut is added which does not overpower the strong mint flavours (strictly for those who are not a fan ;)) So let's check out how to make this easy chutney then. 

The other chutney recipes that might interest you are 

Recipe Source: Ma


I Took: 

Preparation Time: 10 minutes

Cooking Time: 15 minutes


Serves : 3-4 persons

I Used:

Pudina - 1 cup (tightly packed)
Coconut - ½ cup
Urad Dal - 1 tbsp
Ginger - 1 tbsp (a 2 inch fat piece)
Green Chilly - 3 nos
Asafoetida - ¼ tsp
Tamarind - 1 tsp (a small blueberry sized)
Salt - As Needed

The Way:

1. Separate the mint leaves from the stalk. Rinse them nicely in water so that all the mud or dirt is removed

2. In a pan heat oil. Add the urd dal, chopped ginger and green chilly and fry till the dal turns golden in colour. Keep in flame in medium low

3. Now add the mint leaves and saute. Do not keep in flame for long. They have to just get wilted

4. When they get wilted add asafoetida and tamarind and allow them to just get warm. Don't have to saute for long. Remove from flame and allow them to cool

5. Now take them in a mixie and add grated coconut and salt. Grind them smoothly by adding little water. When ground, transfer them to a bowl. You can add more water as per your required consistency. Check for salt after adding water and add more if required

6. For the tadka, heat oil in a tadka pan. Splutter mustard. Then add curry leaves and off the flame

7. Add the tadka to the chutney and serve with idly or dosa !


  • You can add red chilly instead of green chilly. Taste may vary slightly but both variations taste great
  • Can omit urad dal. Then the chutney will be more smooth. Urad dal imparts a crunchy texture to the chutney



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