Mint Coconut Chutney | South Indian Style Mint Coconut Chutney Recipe
Mint Coconut Chutney recipe is a tasty alternative to a regular Coconut Chutney. The addition of fresh mint leaves to this chutney makes it more refreshing, aromatic, and healthy. It is no onion, no garlic chutney recipe.
Our meals are incomplete without chutney. Chutneys give a nice twist and make our monotonous meals more interesting. Chutneys are good for our overall health. Let’s see why we should add this Mint Coconut Chutney to our menu :
- Rich in Vitamins and Minerals
- Good source of Potassium and B- complex
- Boost up the immune system
- Improves digestion
- Add good fat
- Improve oral health
- Helps in cold syndrome
This mint chutney tastes well with Dosa, vegetable idli, moong dal dosa, oats uttapam, besan lauki chilla, besan ragi chilla, rava uttapam, matar upma, paratha, tikhi bhakhri, thalipeeth, etc. This time I made it along with my all-time favorite Besan Paneer Chilla. Stay tuned for the recipe.
- Tang of tamarind tastes nice in this chutney. In place of tamarind, you can use lemon juice. This step is optional.
- Garlic cloves ( 1- 2) and a sprig of curry leaves can add while grinding chutney.
- Can use roasted peanuts in place of roasted chana dal.
Here is the video recipe of the Mint Coconut Chutney Recipe :
You may also like to try more summer special recipes :
- Mango Salsa with Leftover Roti Crackers | Indian Tortilla Baked Chips
- Sugar-free Muskmelon Banana Smoothie | Muskmelon Banana Lassi
- Mango Lassi
- for more summer special recipes please click here.
Do try this Mint Coconut Chutney Recipe, and let me know how it turned out in the comments section. If you like the South Indian style mint chutney recipe, then share it with your friends and family and rate the recipe card. Don’t forget to follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates. Stay healthy and Safe. Happy Cooking!!!
Here is the complete recipe card of the Mint Coconut Chutney Recipe :
- Mint leaves - ½ cup, washed
- Coconut - ½ cup, chopped
- Roasted Chana Dal - 2 tbsp
- Salt - ¼ - ½ tsp, as per taste
- Green chili - as per taste
- Ginger - ½ inch
- Tamarind - 1 small piece, optional
- Water - ½ cup, as per need
- Cold Pressed Oil - 2 tsp
- Mustard seeds - ¼ tsp
- Urad dal - ½ tsp
- Red chili, broken - 1
- Curry leaves - 4-5
- Hing - a pinch
- Wash the mint leaves properly. Drain extra water and keep it aside.
- In a chutney bowl, add mint leaves, coconut pieces, chana dal, green chili, ginger, tamarind, and salt.
- First, grind it without adding water.
- Scrap well from the sides and lid. Add ¼ cup water and grind again in a coarse chutney.
- Add additional ¼ cup water or as per need and adjust the consistency of the chutney.
- For tempering in a Tadka pan, add oil.
- Add mustard seeds. When they start to splutter, add urad dal.
- Fry until urad dal turns light brown.
- Add broken red chili, curry leaves.
- Turn off the flame. Add a pinch of hing.
- Pour over the prepared Mint Chutney.
- Mix well and serve with Dosa, Idli, Uttapam, or Chilla of your choice.
Garlic cloves ( 1- 2) and a sprig of curry leaves can add while grinding chutney.
Can use roasted peanuts in place of roasted chana dal.