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Chutneys are integral part of indian cuisine. Coconut and mint chutney is widely prepared and served in southern part of India. It is served with dosa (rice and lentils thin pancakes),  idli (rice and lentils fluffy pancakes), Puri(deep fried indian bread) or fritters like vadas, onion bhajji or any snacks. It is most popularly served in restaurants in south India.

Prepare pancakes(like oats and semolina pancakes) for breakfast and serve them with coconut mint chutney!

Coconut and mint chutney

Serves 2 persons


For grinding

1 1/2 cup of fresh coconut (cut in small pieces)

2-4 green chillies(add according to taste)

1/2 cup mint leaves

2 tbsp coriander leaves

3-4 garlic cloves


1 tsp lemon juice

1 tbsp roasted gram(putani)


For tempering

1 tsp oil

1/2 tsp mustard seeds,1/2 tsp cumin seeds

1 red chilly

4-6 curry leaves

Coconut and mint chutney


  • Grind coconut pieces, green chillies, garlic,mint leaves, coriander leaves, salt, roasted gram with 3-4 tbsp of water. Grind it to fine paste. Add water if required. The chutney should not be runny but it should not be firm too. It is a kind of dip.
  • For tempering, heat oil. Add mustard seeds and allow it splutter and add cumin seeds, curry leaves and dry red chilly. Allow the tempering to cool down. Then mix it with coconut chutney. Now add lime juice and mix it. Serve it with your favourite pancakes or snacks.

Coconut and mint chutney


Do not store this chutney in refrigerator. Consume the chutney within 3-4 hours.

Do not heat coconut chutney. It may turn red or get burnt easily.

Add lime not only for taste but also for coconut to retain its colour.