Authentic Coconut Mint Chutney Recipe – South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Coconut Mint Chutney Recipe – South Indian Side Dish

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread with fluffy idlis or crispy dosas, you know a good chutney is non-negotiable. And honestly, this Coconut Mint Chutney? It’s my absolute go-to. I first made this when I was trying to recreate the flavors of my favorite restaurant, and it’s been a family favorite ever since. It’s fresh, vibrant, and comes together in under 10 minutes. Let’s get into it!

Why You’ll Love This Recipe

This chutney is seriously addictive. It’s the perfect balance of cooling coconut, zesty mint, and a little kick from the green chilies. Plus, the tangy tamarind and nutty fried gram dal take it to another level. It’s way better than store-bought, and honestly, so easy to make, you’ll wonder why you haven’t been whipping it up all along! It’s a fantastic way to add a burst of flavor to your meals.

Ingredients

Here’s what you’ll need:

• 1 tbsp cooking oil
• ½ cup grated coconut (about 80g)
• ¼ cup mint leaves (about 20g)
• 3-4 green chillies, roughly chopped
• 1 small piece of tamarind (about 5g)
• 1 tsp fried gram dal (also known as pottukadalai – about 6g)
• 2 small onions, roughly chopped (optional)
• 2 garlic cloves
• 1 big pinch turmeric powder (about ¼ tsp)
• 1 tsp cooking oil (for tempering)
• ½ tsp mustard seeds
• ½ tsp urad dal (split black lentils)
• Salt to taste
• Water, as needed

Ingredient Notes

Let’s talk ingredients for a sec!

• Fresh Mint is Key: Seriously, don’t skimp on the fresh mint. It makes all the difference.
• Tamarind for Tang: Tamarind adds that lovely, signature South Indian tang. A little goes a long way! If you only have tamarind paste, start with ½ tsp and adjust to taste.
• Fried Gram Dal – The Secret Ingredient: This might sound unfamiliar, but fried gram dal (pottukadalai) is a staple in South Indian chutneys. It adds a wonderful nutty flavor and helps with the texture. You can usually find it in Indian grocery stores. Don’t skip it if you can help it!

Step-By-Step Instructions

Alright, let’s make some chutney!

1. Heat 1 tbsp oil in a pan over medium heat. Add the green chillies, mint leaves, turmeric powder, small onions (if using), garlic cloves, tamarind, and fried gram dal. Sauté for 2-3 minutes, until fragrant.
2. Add the grated coconut and sauté for another minute. You want everything to be lightly toasted, but not browned. Remove the pan from the heat and let it cool slightly.
3. Now, transfer the sautéed mixture to a blender or food processor. Add salt and a little water (start with about ¼ cup) and grind to a smooth, consistent paste. Add more water if needed to reach your desired consistency.
4. In a separate small pan, heat 1 tsp oil over medium heat. Add the mustard seeds and urad dal. Let them splutter and turn golden brown – this is the tempering and it adds so much flavor!
5. Pour the tempering over the chutney and mix well. And that’s it! Your Coconut Mint Chutney is ready to serve.

Expert Tips

• Adjust the Spice: Feel free to adjust the number of green chilies to your liking. Remove the seeds for a milder chutney.
• Cooling is Key: Letting the sautéed mixture cool slightly before grinding helps prevent splattering and ensures a smoother chutney.
• Consistency is Your Call: Some people like their chutney thick, others prefer it thinner. Adjust the amount of water accordingly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind source if you’re super strict.
• Spice Level Adjustment: For a milder chutney, use only 1-2 green chilies and remove the seeds. For a spicier kick, add an extra chili or a pinch of red chili powder.
• Kerala Style: My friend’s mom, who’s from Kerala, adds a tiny piece of ginger to the sautéing mix. It adds a lovely warmth.
• Tamil Nadu Style: In some Tamil Nadu households, they like to add a few curry leaves to the tempering for extra fragrance.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With Idli and Dosa – the classic pairing!
• As a dip for Vada or Pakora.
• Spread on sandwiches or wraps.
• Even as a side with rice and dal.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3 days. It might lose a little of its freshness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is the best way to store leftover chutney? Store it in an airtight container in the fridge. A thin layer of oil on top can help prevent discoloration.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better after the flavors have had a chance to meld.
• What can I substitute for tamarind? If you don’t have tamarind, you can use a tablespoon of lemon or lime juice, but it won’t have quite the same depth of flavor.
• What is fried gram dal and where can I find it? Fried gram dal (pottukadalai) is made from split chickpeas that have been roasted. You can find it in most Indian grocery stores.
• Can I use coconut milk instead of grated coconut? While you can use coconut milk, it will result in a different texture and flavor. I recommend sticking with grated coconut for the most authentic taste.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!