Authentic Indian Mint-Coconut Chutney Recipe – Easy Tamarind Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Mint-Coconut Chutney Recipe – Easy Tamarind Dip

Hey everyone! If you’re anything like me, you love a good chutney. It’s the perfect accompaniment to so many Indian dishes – dosas, idlis, pakoras, even just a simple bowl of rice! Today, I’m sharing my go-to recipe for a vibrant, flavorful Mint-Coconut Chutney. It’s a classic South Indian delight, and honestly, once you make it, you’ll be hooked.

Why You’ll Love This Recipe

This chutney is seriously addictive. It’s a beautiful balance of sweet from the coconut, tangy from the tamarind, spicy from the green chilies, and wonderfully fresh from the mint and coriander. Plus, it comes together in under 15 minutes! It’s perfect for a quick snack, a side dish, or even a flavorful spread. I first made this when I was trying to recreate my grandmother’s version, and after a few tweaks, I think I’ve gotten pretty close!

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• ¼ cup roasted gram dal (chana dal) – about 50g
• ½ cup coconut, grated – about 50g
• 8 mint leaves
• 1 small piece tamarind – about 5g
• 7 garlic cloves
• 5 green chilies (adjust to your spice preference!)
• 1 small piece ginger – about 10g
• 1 handful coriander leaves
• 2 tsp oil
• ?? tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 red chili, broken into pieces
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using roasted gram dal is key – it gives the chutney a lovely nutty flavor and helps with the texture. You can find it pre-roasted in Indian grocery stores, or easily roast it yourself in a dry pan until golden brown.

Fresh coconut is always best, but if you can’t find it, unsweetened desiccated coconut will work in a pinch (you might need a little extra water to get the right consistency).

The balance of flavors is what makes this chutney special. Don’t be shy with the mint and coriander – they really brighten things up! And feel free to adjust the number of green chilies depending on how much heat you like.

Chutney consistency varies a lot regionally. Some people like it thick, others prefer it more liquid. Don’t worry too much about getting it perfect – just adjust the water until it looks right to you.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the roasted gram dal, coconut, mint leaves, tamarind, garlic, green chilies, ginger, coriander leaves, and salt in a blender or food processor.
2. Grind everything into a coarse paste, adding minimal water – start with just a tablespoon or two. You want it to be thick!
3. Transfer the chutney to a serving bowl and mix in about ½ cup of water (or more, if needed) to achieve your desired consistency.
4. Now for the magic – the tempering! Heat the oil in a small pan (a tempering pan is ideal, but any small pan will do).
5. Add the mustard seeds, urad dal, and red chili. Let them sizzle for about 30 seconds, until the mustard seeds start to pop. Be careful – they can splatter!
6. Pour the hot tempering over the chutney and mix thoroughly. You should hear a lovely sizzle!

That’s it! Seriously, it’s that easy.

Expert Tips

• Don’t over-blend the chutney. You want some texture, not a completely smooth paste.
• Taste and adjust the salt and spice levels as needed.
• For a smoother chutney, soak the tamarind in warm water for 10 minutes before adding it to the blender.
• The tempering is crucial for flavor, so don’t skip it!

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan, so you’re good to go!
• Gluten-Free Adaptation: Also naturally gluten-free.
• Spice Level:
  • Mild: Use 2-3 green chilies.
  • Medium: Use 4-5 green chilies.
  • Hot: Use 6-7 green chilies, or add a pinch of cayenne pepper. My friend, Priya, loves it super spicy!
• Festival Adaptations: This chutney is a staple during South Indian festivals like Ganesh Chaturthi and Onam. It’s often served with savory snacks and main courses.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• Serve it with dosas and idlis for a classic South Indian breakfast.
• Use it as a dip for pakoras, samosas, or vegetable fritters.
• Spread it on sandwiches or wraps for a flavorful kick.
• Enjoy it with rice and a side of dal.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 days. The flavor might mellow slightly over time, but it will still be delicious!

FAQs

1. What is the best way to roast gram dal for this chutney?

Dry roast it in a heavy-bottomed pan over medium heat, stirring constantly, until it turns golden brown and fragrant. It should take about 5-7 minutes.

2. Can I use frozen coconut for this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using.

3. How can I adjust the sourness of the chutney?

Add more or less tamarind, or a squeeze of lemon juice.

4. What is the purpose of the tempering (tadka) in this chutney?

The tempering adds a wonderful aroma and depth of flavor to the chutney. It’s a key element in South Indian cooking!

5. Can this chutney be made ahead of time, and if so, how does it affect the flavor?

Yes, you can make it a few hours ahead. The flavors will meld together even more, but the chutney might lose a little of its freshness.

6. What are some alternative uses for this chutney besides serving as a dip?

Try using it as a marinade for chicken or fish, or as a spread for grilled vegetables. It’s also delicious mixed into yogurt!

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!