Mint Coconut Chutney Recipe | Pudina Thengai Chutney

Mint Coconut Chutney – A delicious chutney made with freshly grated coconut and fresh mint leaves. It has a refreshing flavor with a slight tang of tamarind.

mint coconut chutney recipe

Mint Coconut Chutney is a delicious accompaniment that can be served with idli or dosa. This also pairs up well with chapati. It gets its refreshing flavor from the fresh mint leaves. Tamarind adds a slight tang to this chutney. There are many variations that can be done on this recipe, each giving a unique taste. I have given some of the variations below. Try all the methods and follow the one which you love the most. Let us see how to make this delicious mint coconut chutney.

recibites_iconMints are supposed to make good companion plants, repelling pesty insects and attracting beneficial ones.

Mint Coconut Chutney Recipe:

Cuisine : Indian
Category : Side dish for idli/dosa/roti
Makes : 4 servings

Preparation Time : 5 min
Cooking Time : 10 min

Mint Coconut Chutney – ReciCode

Roast chana dal & red chillies in a tsp of oil → Grind them with mint leaves, grated coconut, tamarind & salt by adding some water → Season with mustard, asafoetida.

1 cup : 240 ml


  • 1 cup Mint Leaves
  • 1/2 cup Grated Coconut
  • A small gooseberry size Tamarind
  • 1 & 1/2 tsp Chana Dal (Kadalai Paruppu)
  • 2 Red Chillies
  • 1 tsp Oil
  • Salt as required

  For Seasoning:

  • 1/2 tsp Mustard
  • 1/4 tsp Asafoetida

How to make Mint Coconut Chutney?

1. Clean and wash the mint leaves.
2. Heat oil in a pan and fry chana dal, red chillies till they change colour.

3. Grind the roasted chana dal and red chillies with mint leaves, grated coconut, tamarind, salt by adding a little water to get the required consistency.

4. In the same oil used for roasting chana dal, season the chutney with mustard and asafoetida. Mint coconut chutney is ready to be served!


Each of the below variations gives a different taste. Try these variations and follow the one which you like the most.

  • Saute the mint leaves in oil till they wilt and follow the same procedure.
  • Fry the grated coconut in oil till the moisture evaporates and follow the same procedure.
  • Saute the mint leaves in oil till they wilt and in the same oil fry the grated coconut till the moisture evaporates. Rest of the recipe is the same as given above.


  • If you have time, you may soak the tamarind in water for sometime, so that it blends well with the other ingredients while grinding.
  • 2 cloves of garlic can be added while grinding.


Happy Cooking!


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