South Indian Style Mint Chutney or Pudina Chutney is a prefect condiment that goes well with dosa, idli, vada and can make in a jiffy. The subtle taste of mint mingled with coconut makes it very different too.
This pudina chutney with coconut is made with fresh mint leaves, coconut and spices.You can make the same recipe with coriander leaves replacing the mint leaves or a mix of both. I sometimes add mint and sometimes coriander leaves while making this mint coconut chutney variety.
HOW TO MAKE?
Heat oil in a pan , add cumin seeds,urad dal and chana dal.Once its lightly browned, add the chillies,tamarind and onion.
Saute till onion becomes soft.Then add the mint and coriander leaves and saute till it wilts
Finally add the coconut and cook for a minute.
Once the mixture is cooled down, blend to smooth paste along with salt using little water.
Transfer in the serving bowl and add the temper. Serve with dosa, idli or paniyaram.
TIPS TO MAKE BEST MINT CHUTNEY:
- Always try to use fresh mint as it gives nice flavor to the chutney. But remember not to use the stalks/stems of the mint as it will make the chutney to taste bitter and pungent
- Adding a tbsp of lemon juice helps to keep the green color.
- You can make the chutney ahead of time and refrigerate.
What to serve with Mint Coconut Chutney?
You can serve this chutney with idli, dosa, paniyaram, uttapam, vada etc.
It is one of the versatile chutneys that pairs well with any South Indian snack or breakfast.
Some of the serving suggestions:
- Instant Rava Idli – A very healthy, soft and fluffy instant idli recipe that can be enjoyed as breakfast and or a filling meal with sambhar and chutney of your choice
- Ragi Idli – A very salubrious option for breakfast and it is prepared using the combination of ragi flour, urad dal and poha.
- Pesarattu – A healthy, gluten-free, protein packed thin crispy crepe/dosa made from green moong dal, ginger, cumin seeds, cilantro and green chillies.
- Vellappam – An authentic and traditional Kerala breakfast recipe made with rice batter
- Wheat Pongal – A healthier version of traditional ven pongal or khara pongal and this south Indian breakfast dish made with broken wheat & yellow moong lentils in ghee along with few Indian spices
OTHER CHUTNEY YOU MIGHT ALSO LIKE:
- Peanut Chutney
- Beetroot Chutney
- Coconut Chutney
- Walnut Chutney
SOUTH INDIAN MINT/ PUDINA CHUTNEY:
INGREDIENTS:
1 tbsp cooking oil
1 tsp cumin seeds
1 tbsp urad dal
1 tbsp chana dal
2 green chillies
piece of tamarind
1/2 onion, roughly chopped
1 cup mint leaves
1/4 cup fresh coconut, grated
Salt to taste
For tempering
1 tbsp cooking oil
1/2 tsp mustard Seeds
1 tsp urad Dal
1-2 dry red chillies
10-12 curry leaves
1/4 tsp hing
DIRECTIONS:
- Heat oil in a pan , add cumin seeds,urad dal and chana dal.Once its lightly browned, add the chillies,tamarind and onion.
- Saute till onion becaomes soft.Then add the mint leaves and saute till it wilts
- Finally add the coconut and cook for a minute.
- Once the mixture is cooled down, blend to smooth paste along with salt using little water.
- Transfer in the serving bowl and add the temper. Serve with dosa, idli or paniyaram.
Recipe Notes
- You can also increase or decrease the amount of green chilli as per your preferences.
- Some people add lemon juice in place of tamarind for the sour taste, but I personally use tamarind.
- You can also add a few cloves of garlic in this chutney to givs a nice flavour to it.
- Always try to use fresh mint as it gives nice flavor to the chutney. But remember not to use the stalks/stems of the mint as it will make the chutney to taste bitter and pungent
- Adding a tbsp of lemon juice helps to keep the green color.
- You can make the chutney ahead of time and refrigerate.
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