Coconut Mint Chutney

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Pudina Chutney


This Pudina / Mint Chutney with coconut was one of our favorite chutneys that I made quite often during summer. We grow a lot of mint at home and this Green chutney (like my younger son calls it) was a regular with Idli and Dosai.

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Recipe Facts:


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Tilted Brush Stroke

Total Time

15 minutes

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– Coconut grated (fresh or frozen) – Mint leaves / Pudina tightly packed – Pottu kadalai / roasted gram dal / dalia – 6 Green chilies – Ginger – to taste Salt Seasoning ingredients – Coconut oil – Mustard seeds – Tap to see more ...

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– Remove the mint leaves from the stem and clean it well. – Add a few drops of oil in a pan and saute the mint leaves until it wilts a little. Make sure that the pudina does not change color. It takes only 2 to 3 minutes. Remove it on a plate and cool it a little.

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Steps 1-2

– In the meantime, add the grated coconut, green chilies, ginger and dalia (roasted gram) in a blender jar. – Tip - Make sure to thaw the frozen coconut before grinding to make chutney. We can thaw the coconut overnight in the refrigerator or leave it outside for couple of hours. 

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Steps 3-4

– Grind them using little water. Adding more water in the beginning will make it hard to grind the chutney smoothly.  – Now add the sauteed mint leaves and grind it further. Add salt needed and also a little water to bring the pudina coconut chutney to the desired consistency.

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Steps 5-6

– Pour the ground mint chutney in to a bowl. Add a little water in the mixer jar and clean the sides of the jar. – Heat a small pan and add coconut oil. When the oil heats up, add the mustard seeds, urad dal, asafetida and curry leaves. . – Serve coconut mint chutney with Idli, dosai or Pongal.

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Step 7-8


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