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-
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka
You can also follow me on Pinterest , Facebook ,Twitter, Instagram and You Tube for more delicious recipes and updates
Coconut Mint Chutney
An Indian dip made with fresh coconut and fresh herbs-specialty from southern India
Servings: 8 person
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.
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.
Uma Bajoria says
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
Thank you so much Uma,glad the recipe came out well for you 🙂