Mint Chutney | Pudhina Chutney | With Coconut


Mint Chutney/ Pudhina Chutney is an authentic accompaniment for various types of idly and dosa. It is made by grinding mint leaves along with fresh grated coconut, split gram, green chillies, ginger and tamarind and seasoned with mustard seeds and lentils. It is served in all Indian restaurants with the flavor of refreshing mint leaves that is unique.  Come, let’s see how to make this perfect recipe at home in a jiffy with easy method and step by step pictures.


Category: Vegan

Cuisine: South Indian

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 4


  1. Mint Leaves/ Pudhina- 3/4 cup
  2. Grated Coconut – 1/2 cup
  3. Split gram- 1 tbsp
  4. Salt – as required
  5. Green chilli – 2 small
  6. Ginger- 1/2 inch piece
  7. Tamarind- 1/8 tsp (optional)
  8. Sugar- a pinch (optional)
  9. Turmeric powder- a pinch (for colour)
  10. Water- for grinding
  11. Oil- 1/2 tsp

To temper:

  1. Oil- 1 tsp
  2. Mustard- 1/2 tsp
  3. Urad dal- 1/2 tsp


1. Preparation: chop the green chillies, and peel the ginger and set aside. Grate the white part of coconut and do not use the brown portion for bright coloured chutney.

2. Add 1/2 tsp oil to a pan and add the mint leaves and saute for a few seconds until the mint leaves shrink.

2. Add the  mint leaves to the mixer jar along with grated coconut, split gram, green chillies, ginger, salt, sugar, turmeric powder and tamarind. Grind to a fine paste by adding enough water. (NOTE: Adding tamarind more than the mentioned quantity makes the chutney sour)

3. Heat 1 tsp oil in the same pan and add mustard seeds and allow to splutter. Add urad dal and fry till golden. Switch off the flame.

4. Add the tempering to the chutney and serve with idly or dosa. I served with oats idly. Delicious and easy mint chutney is ready to eat.





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