Authentic Mint-Coconut Chutney Recipe – South Indian Green Chutney

Last Updated on 4 months by Neha Deshmukh

Authentic Mint-Coconut Chutney Recipe – South Indian Green Chutney

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread, you know a good chutney is non-negotiable. And honestly, this Mint-Coconut Chutney? It’s my absolute go-to. It’s fresh, vibrant, and adds the perfect zing to everything from idlis and dosas to vada and even pakoras. I first made this when I was trying to recreate the flavors of my favorite restaurant, and I’ve been tweaking it ever since! Let’s get into it.

Why You’ll Love This Recipe

This isn’t just a green chutney; it’s a little slice of South Indian sunshine. It’s quick to whip up (seriously, 20 minutes!), bursting with flavor, and so versatile. Plus, the combination of mint, coconut, and a little bit of spice is just… chef’s kiss. You’ll love how easily it brightens up any meal.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 tablespoon oil
• ½ – ¾ cup mint leaves
• 8-9 curry leaves
• 1 inch ginger
• ½ cup grated coconut
• 1-2 green chilies
• 1 tablespoon roasted chana dal (split chickpeas)
• ¼ – ½ cup water
• ½ – 1 teaspoon mustard seeds
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients for a sec, because quality makes a difference!

• Mint & Curry Leaves: Freshness is key here! Look for vibrant green leaves that smell amazing. These are the stars of the show, so don’t skimp.
• Roasted Chana Dal: This adds a lovely texture to the chutney. Roasting the chana dal beforehand really brings out its nutty flavor. You can find it at most Indian grocery stores.
• Green Chilies: The heat level is totally up to you. I usually use 1-2, but if you like things spicy, feel free to add more! Different varieties of green chilies also have different heat levels, so adjust accordingly.
• Coconut: Freshly grated coconut is best, hands down. But if you can’t find it, unsweetened desiccated coconut works in a pinch. Just make sure it’s good quality.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. Add the mint leaves, curry leaves, and ginger. Fry them until they turn nice and crispy – this usually takes just a few minutes. Keep a close eye, as they can burn quickly!
2. Remove the fried herbs from the pan and let them cool completely. This is important for getting the right texture in your chutney.
3. Now, into a blender goes the cooled herbs, grated coconut, green chilies, roasted chana dal, salt, and water. Blend everything together until you have a smooth, vibrant green paste. Add more water, a tablespoon at a time, if needed to reach your desired consistency.
4. In a separate small pan, heat a little oil (about a teaspoon). Add the mustard seeds and wait for them to splutter and crackle – this is how you know they’re ready.
5. Add the curry leaves and asafoetida to the mustard seed tempering. Fry for just a few seconds until the curry leaves are crisp.
6. Pour this lovely tempering over the chutney and give it a good mix. The sizzle is the best part! Serve immediately.

Expert Tips

• Don’t overcrowd the pan when frying the herbs. Fry in batches if necessary.
• Taste and adjust the salt and chili levels as you go.
• For a smoother chutney, you can strain it through a sieve. I usually don’t bother, but it’s an option!

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida (hing) as some brands may contain wheat.
• Spice Level Adjustment: Mild to Hot – control the heat by adjusting the number of green chilies. Removing the seeds from the chilies will also reduce the spice.
• Serving with Idli vs. Dosa: I personally love this chutney with soft idlis, but it’s equally delicious with crispy dosas. My friend, Priya, swears by it with medu vada!
• Festival Adaptations – Ganesh Chaturthi: This chutney is a staple during Ganesh Chaturthi celebrations. It’s often served as part of the elaborate prasad (offering) to Lord Ganesha.

Serving Suggestions

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

• With idli and sambar for a classic South Indian breakfast.
• As a dip for vegetable pakoras or cutlets.
• Spread on sandwiches or wraps for a flavorful kick.
• Even as a topping for rice!

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 vibrant green color, but the flavor will still be fantastic.

FAQs

Let’s answer some common questions:

• What is the best way to store leftover chutney? In an airtight container in the fridge for up to 3 days.
• Can I use frozen coconut for this recipe? Yes, you can! Just thaw it completely and squeeze out any excess water before using.
• What is asafoetida (hing) and where can I find it? Asafoetida is a pungent spice used in Indian cooking. It adds a unique savory flavor. You can find it at most Indian grocery stores, usually in powder or resin form.
• How can I adjust the consistency of the chutney? Add more water, a tablespoon at a time, to thin it out. If it’s too thin, add a little more grated coconut.
• 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 together. Just store it properly in the fridge.

Enjoy! I hope this Mint-Coconut Chutney becomes a staple in your kitchen, just like it is in mine. Let me know in the comments how it turns out for you!