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You are here: Home / Chutnies /Dips / Coconut Mint Chutney Recipe, Coconut Chutney Recipe

Coconut Mint Chutney Recipe, Coconut Chutney Recipe

2011-12-04 by Anjana Chaturvedi

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Coconut Mint Chutney – Delicious coconut ,yogurt chutney to serve along with Idli and Dosa

Coconut Mint chutney is the most popular South Indian style chutney / Indian dip made with fresh coconut and fresh herbs-specialty from Southern India
Coconut mint chutney  is served with idli , dosa, Vada, Upma almost all types of Southern Indian snacks and rice dishes. There are many versions of making coconut chutney for Idli and Dosa  depending on individual choice.But this is the most popular ,simple and delicious recipe of making coconut chutney.
You can make this chutney without adding any herb or instead of mint or use fresh coriander only . It will taste amazing both ways
You may also like these Delicious chutney recipes-
  • Ginger chutney
  • Red Coconut Chutney
  • Amrood Pudina Chutney
  • Rajkot Chutney
  • Tomato Thokku
  • Peanut and Tomato Chutney
coconut mint chutney

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Print Recipe
5 from 1 vote

Coconut Mint Chutney

An Indian dip made with fresh coconut and fresh herbs-specialty from southern India


Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Chutney /Dips
Cuisine: South Indian Cuisine
Keyword: coconut chutney, idli chutney, mint
Servings: 8 person
Author: Anjana Chaturvedi

Ingredients

  • 2 cup Fresh Coconut, Grated
  • 1/4 tbsp Roasted chana daal
  • 1/3 cup Fresh Mint / Hara Pudina
  • 3/4 cup Yoghurt-3/4 cup
  • 2 Green chilies/Hari Mirch chopped
  • 2 tsp Ginger / Adrak chopped
  • 1/2 tsp Salt / Namak

Tempering/ Tadka

  • 1.5 tsp Refined oil-1 tsp
  • 3/4 tsp Mustard seeds-1/2 tsp
  • 1 tsp White lentil/urad daal
  • 8 Curry leaves-6
  • 2 Whole red chili-2
  • Pinch Asafoetida / Hing powder

Instructions

  • In a mixer jar add freshly grated coconut,roasted chana daal, washed and chopped mint ,green chilies,ginger and 4 tbsp of water and grind to make a paste.
  • Take out this mixture in a bowl and add salt and beaten yoghurt.
  • Heat oil in a small pan and add mustard seeds and white lentils.
  • When seeds start crackling, add asafoetida,curry leaves and whole red chilies.
  • Pour this over the chutney mixture and mix well.
  • keep refrigerated ,easily stays fresh for 2-3 weeks
  • Serving suggestions-serve with idli,dosa,fritters,vada ,rice or use as a spread for sandwich and wraps.

Notes

Variation-
1-Add 3 whole red chilies and lemon size tamarind instead of green chilies and yoghurt to make a slightly red colour chutney.
2-Add 1 slightly sauted tomato while grinding and use tamarind instead of yoghurt.
3-Use mint leaves instead of coriander leaves .
4- * If roasted chana daal is not available then use cashews instead,chana daal is added just to make the chutney smooth ,thick and creamy.

Filed Under: Chutnies /Dips, South Indian Food Tagged With: chutney, coconut, Jain food, mint, Pickles and Chutneys, Raita/Dips, southern indian recipes, vegetarian

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Comments

  1. Uma Bajoria says

    2018-10-03 at

    Anjanaji your recipes are superb..Each and every dish I prepared til date all came out so well..I am a big big fan of yours…Thank you so much for the mind blowing recipes….keep posting more recipes mam

    • anjanaskc says

      2018-10-05 at

      Thank you so much Uma,glad the recipe came out well for you 🙂

Trackbacks

  1. Sama Ke Chawal Ki Idli » Maayeka - Authentic Vegetarian Recipes from an Indian Kitchen says:
    2015-06-25 at

    […] to digest and taste good,serve these idlis with healthy and delicious-fruit and nut chutney and Coconut Chutney I have also posted few fasting /vrat recipes in my blog- -Sama ki Tikki, Sama ki khichdi, Rajgiri […]

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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