Authentic Mint Coconut Chutney Recipe – South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Mint Coconut Chutney Recipe – South Indian Side Dish

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 comes together in under 20 minutes. I first made this when I was trying to recreate the flavors of my favorite restaurant’s idli sambar at home, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This chutney is seriously addictive. It’s the perfect balance of cool mint, creamy coconut, and a little kick from the green chilies. Plus, it’s incredibly versatile – amazing with idli, dosa, vada, or even as a spread for sandwiches. It’s a little burst of South Indian sunshine in every bite!

Ingredients

Here’s what you’ll need to whip up a batch:

• 1 cup Mint leaves
• 1 cup Coconut, grated
• 6 Green chilies (adjust to your spice preference!)
• 1 tablespoon Fried gram dal (also known as pottukadalai)
• ½ – 1 teaspoon Tamarind
• 1 inch Ginger (optional, but lovely)
• ½ teaspoon Turmeric powder
• Salt to taste
• 1 teaspoon Oil
• ½ teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Mint: Freshness is key here! Look for bright green leaves, and don’t wash them too thoroughly – a little water clinging to the leaves is actually helpful.
• Coconut: Traditionally, this is made with fresh coconut, and that flavor is unbeatable. But if you can’t get your hands on fresh, unsweetened desiccated coconut works beautifully too. About ¾ cup of desiccated coconut is a good substitute for 1 cup fresh.
• Green Chilies: The heat level of green chilies varies so much! Start with fewer and taste as you go. I like to use a mix of green chilies for a more complex flavor.
• Tamarind: Tamarind is a cornerstone of South Indian cuisine, adding that lovely tangy flavor. You can use tamarind paste or a small piece of tamarind block soaked in warm water. The juice is what you’ll use in the chutney.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those mint leaves a gentle wash and let them hang out with a little water clinging to them.
2. Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds. When they start to splutter (be careful!), add the urad dal and let them turn golden brown.
3. Pour this lovely tempered mixture into a bowl and set aside. This is going to add a fantastic aroma and flavor to our chutney.
4. Now, in the same pan, add the mint leaves and sauté them for just a minute or two, until they wilt down. We don’t want them to lose their bright green color!
5. Time for the grinding! In a blender or food processor, combine the coconut, green chilies, fried gram dal, tamarind (and its soaking water, if using), ginger (if using), salt, and turmeric powder. Add a little water to help it blend.
6. Pulse a few times, then add the sautéed mint leaves and pulse again – but don’t overdo it! We want some texture in our chutney, not a smooth paste.
7. Finally, mix in the tempered spices. Give it a taste and adjust the salt or chili as needed.

Expert Tips

• Don’t skip the tempering! It adds so much flavor.
• If your chutney is too thick, add a tablespoon of water at a time until you reach your desired consistency.
• For a smoother chutney, blend for a little longer, but remember that a little texture is traditional.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your fried gram dal doesn’t have any hidden ingredients.
• Spice Level Adjustment: If you’re sensitive to heat, start with just 2-3 green chilies. Or, for a real kick, add a bird’s eye chili!
• Kerala Style with Curry Leaves: My friend’s mom always adds a handful of curry leaves to the tempering for a beautiful aroma. It’s amazing.
• Festival Adaptations: During Ganesh Chaturthi, this chutney is a staple offering. Some families add a pinch of asafoetida (hing) to the tempering for an extra layer of flavor.

Serving Suggestions

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

• With hot idli and crispy dosa.
• As a dip for vegetable pakoras or vada.
• Spread on sandwiches or wraps for a flavorful twist.
• Even with rice and a drizzle of ghee!

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!
• Can I make this chutney ahead of time? Yes, you can! The flavors actually meld together beautifully overnight.
• What can I substitute for tamarind? A squeeze of lemon or lime juice can work in a pinch, but it won’t have the same depth of flavor.
• What type of coconut is best for this chutney? Fresh coconut is traditional, but unsweetened desiccated coconut is a great substitute.
• How do I adjust the consistency of the chutney? Add water, one tablespoon at a time, until you reach your desired consistency.

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!