Pudina coconut chutney / mint coconut chutney recipe is a South Indian style chutney using fresh mint leaves and coconut. Fresh mint leaves add so much flavor to this simple chutney. There are so many variations to the traditional coconut chutney and this is one of my favorite chutney recipes.
Apart from the lovely flavor that they can impart to a dish, the humble mint leaves have health benefits. They purify the blood and can also soothe an upset stomach.
For other chutney recipes do check out pudalangai chutney | cabbage chutney | red capsicum chutney | palak chutney.
This chutney is a perfect side dish for traditional South Indian breakfast of idli, dosa, rava kichadi, upma or ven pongal. Lets move on to the recipe for simple and easy pudina coconut chutney.
Pudina Coconut Chutney | Mint Coconut Chutney Recipe
- 1 cup (loosely packed) mint leaves / pudina
- 3/4 cup fresh grated coconut ( thengai )
- 2-3 green chillies
- marble-sized tamarind
- 1 tbsp chana dal / split bengal gram dal
- A pinch of turmeric powder
- 1/2 tsp mustard seeds
- 1 tsp broken urad dal / split black gram dal (without skin)
- 1 1/2 tsp oil
- Salt to taste
- Pick mint leaves. Wash them thoroughly and keep aside.
- Heat 1/2 tsp oil in a pan. Add chana dal and fry till they turn golden brown.
- Remove and keep aside. In the same pan, add mint leaves, turmeric powder and tamarind.
- Saute till mint leaves become wilted and remove from heat.
- Grind mint leaves, grated coconut, chana dal, tamarind, chopped green chillies and salt together with little water to a fine paste.
- For the seasoning, heat 1 tsp oil in a pan. Add mustard seeds and when they splutter, add broken urad dal.
- Once dal turns golden brown, remove the pan from heat and add the seasoning to the prepared chutney. Mix well.
- Pudina coconut chutney is now ready to be served.
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