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5 from 1 vote

Coconut Mint Chutney

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

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


  • 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


  • 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.


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.