Coconut Mint Chutney | 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.
Servings: 6 servings
Calories: 121kcal
Equipment
- 1 Blender
- 1 saute pan
- 1 bowl
Ingredients
- 1 cup Coconut grated (fresh or frozen)
- 1 ½ cup Mint leaves / Pudina tightly packed
- ¼ cup Pottu kadalai / roasted gram dal / dalia
- 6 Green chilies
- 1 inch Ginger
- to taste Salt
Seasoning ingredients
- 1 Tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 1 ½ teaspoon Urad dal / ullutham paruppu
- ¼ teaspoon Asafetida
- few Curry leaves
Instructions
- 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.
- 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. For quick thawing, we can microwave the frozen coconut as well.
- Grind them using little water. Adding more water in the beginning will make it hard to grind the chutney smoothly. So use little water as you grind.
- 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.
- Pour the ground mint chutney in to a bowl. Add a little water in the mixer jar and clean the sides of the jar and pour it into the bowl as well.
- Heat a small pan and add coconut oil. When the oil heats up, add the mustard seeds, urad dal, asafetida and curry leaves. Add the seasoning to the pudina chutney and mix well.
- Serve coconut mint chutney with Idli, dosai or Pongal.
Video
Notes
Serving suggestions
Chutney is the best side dish with South Indian tiffin. Some of our favorites that we love to serve this chutney is -
Ven Pongal / Savory Pongal
Rava Kichdi
Idli and dosai varieties
Arisi Upma
Expert tips
- Thawing the coconut and bringing it to room temperature is an essential process. If the coconut is not thawed properly, the consistency of the pudina chutney will not be proper.
- Grind the chutney with less water. This allows us to be able to grind the chutney smoothly.
- Clean the mint leaves well. Mint grows closer to the ground and hence has a lot of dirt in the leaves.
- Season with coconut oil. This makes the pudina chutney more flavorful.
- Use more or less green chilies depending on your liking. This recipe yields medium spicy chutney.
Nutrition
Calories: 121kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 159mg | Potassium: 180mg | Fiber: 4g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 1mg